This Cut Out Sugar Cookies recipe makes the best soft sugar cookies, thanks to sour cream! These decorated sugar cookies are a Christmas staple!
Cut Out Sugar Cookies are a holiday must. This recipe costs about $6.36 to make and yields 5-6 dozen cookies, all depending upon your cookie cutters’ size.
Cut Out Sugar Cookies
Soft, crisp edges with a thick, chewy inside are my kind of cookies! Cutting out cookies at Christmas time is a long-standing tradition for many of us, including me.
There is just something about cutting out the different shapes, frosting them with brightly colored frosting, and topping them off with fun sprinkles while blasting Christmas music and sipping on delicious Hot Chocolate.
These sugar cookies are the best to cut out because they hold their shape. Not only that, they freeze well too!
Enjoy these soft, buttery, and sweet cut out Sugar Cookies this holiday season but also any time of the year! Change out the shape and sprinkles, and you’ve got yourself a plate of deliciousness for any occasion!
Why do my cut out cookies lose their shape?
It is so sad when cookies lose their shape. You are expecting a cute star but end up with a blob instead. There are a couple of tips to implement to avoid this sad moment.
First, double-check your measurements as too much flour can dry out the cookies, and too much sugar or butter can make the cookies spread. Secondly, do not skip the step of chilling your cookie dough. The cold dough helps the cookies hold their shape while baking in the oven.
How long do cut out sugar cookies last?
If you store the cookies in an airtight container, the sugar cookies will stay fresh for up to four days.
Do you cut sugar cookies before or after baking?
You should cut the cookies before baking them. Only cut them after allowing the dough to chill for at least two hours. Roll the dough to ⅛ – ¼ inch thick and then cut them out. Place the cut-out cookies on the baking sheets to bake.
How to make this Cut Out Sugar Cookie recipe:
STEP ONE: First, make the sugar cookie dough in a medium bowl. Cover the bowl with plastic wrap and chill for at least two hours.
STEP TWO: After the dough is ready, preheat the oven to 350 degrees F. Also, line the baking sheets with silicone mats or parchment paper.
STEP THREE: Next, roll out the dough on a floured surface. Cut into shapes.
STEP FOUR: Then, bake for 10-12 minutes and let cool completely on a wire rack.
STEP FIVE: Finally, make the frosting and decorate the cookies.
- mixing bowls
- handheld mixer
- baking sheets
- parchment paper OR silicone baking mats
- wire cooling racks
- decorator icing bag and decorating tips
- gel food coloring
- Christmas sprinkles
How much will this soft cut out sugar cookie recipe cost to make:
RECIPE COST: $6.36
PER SERVING COST: $0.09 – $0.11
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 4 ½ cups all-purpose flour – $0.86
- ½ teaspoons baking powder – $0.07
- 1 teaspoon baking soda – $0.01
- 1 teaspoon salt – $0.01
- 2 teaspoons vanilla extract – $0.62
- 1 cup unsalted butter – $1.62
- 1 ⅔ cups granulated sugar – $0.45
- 2 large eggs – $0.20
- 1 cup sour cream – $1.44
- 3 cups powdered sugar – $0.87
- 2 Tablespoons light corn syrup – $0.18
- 2-3 Tablespoons milk – $0.03
More Christmas Dessert Recipes:
Cut Out Sugar Cookies
- 4 ½ cups all-purpose flour plus more for rolling dough
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup sour cream
- 3 cups powdered sugar sifted
- 2 Tablespoons light corn syrup
- 1 teaspoon clear vanilla extract or regular vanilla
- 2-3 Tablespoons milk
- gel food coloring
MAKE SUGAR COOKIE DOUGH:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sugar, and vanilla until fluffy, about 2 minutes. Add eggs and beat until well combined.
- Gradually add the dry ingredients, alternating with the sour cream, until well combined.
- Cover bowl with plastic wrap and chill for at least 2 hours or overnight.
PREP OVEN AND BAKING SHEETS:
- Move the oven rack to the upper-middle and lower-middle positions. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
ROLL OUT DOUGH:
- Knead the dough, about ¼ of the dough at a time, with a small amount of flour. Knead dough until it is not sticky.
- Roll dough out onto a floured surface to about ⅛ - ¼ inch thick.
CUT AND BAKE:
- Cut rolled dough with cookie cutters and place on prepared baking sheets.
- Bake for 10-12 minutes, rotating the baking sheets halfway through baking, or until cookies are very lightly browned.
- Cool cookies on the baking sheets for 10 minutes and then transfer to a wire rack until cooled completely.
- In a medium bowl, combine powdered sugar, corn syrup, clear vanilla extract (regular is fine; clear makes the icing really white), and 2 tablespoons milk.
- Whisk together, add more milk a little at a time if needed.
- Fit a decorator icing bag with a small round tip and fill with icing.
- Decorate as desired with icing, candies, and sprinkles.
- The nutrition information is based on making 5 dozen cookies with this recipe. The nutrition information is just an estimate, because it all depends on how big you make the cookies.
- The clear vanilla extract called for in this recipe makes the very white in color. You can also use regular vanilla; note that the icing might not be pure white.
- If you want the cookies to have super sharp edges after they're baked, then chill the cut out dough on the baking sheets for 30 minutes before baking them.