In this video recipe tutorial I share a simple recipe for sugar cookies, cut out cookies, as well as useful tips on how to avoid spreading during baking. What baking sheet to use to avoid overbrowning and more


Basic Sugar Cookie Recipe for Cut out Cookies

3 cups (450grams) all-purpose flour
1 teaspoon baking powder ( you can omit it all together, I’ve tested it many times it works great without as well)
1/4 tsp kosher salt
2 sticks (1cup, 226grams)butter, unsalted, softened to room temperature
1 cup (200grams)granulated sugar
1 large egg, room temperature
1tbl vanilla extract, vanilla bean past or almond extract
Flavor options: I also like to use lemon zest with combination of vanilla extract or lemon extract, or orange zest.
Sift together flour, baking powder, add salt, set aside.
In a small dish whisk together egg and vanilla extract, set aside.
In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and fluffy.
Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together.
Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
Preheat oven to 375F(190C)
Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough.(2 painter’s sticks glued together on each side, or 2 pieces of 1/4inch molding)
Cut out as many cookies as you can. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
Bake for 9minutes, depending on the oven, turn the sheet once half way through the baking.
Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months.
Decorate cookies as desired with royal icing or other medium that you use.


USA PANS (Jelly Roll Style)

USA PANS (Cookie style, no sides)




Tags : BakingbestcookiecookiesCUTcut outdecoratinggalletasHaniela'show tomejores galletasmovieReciperoll out cookiessheetspreadingSugarSugar Cookie (Food)sugar cookiesTipTipstutorialvideo

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.


  1. This recipe needs to come with a warning. Must double the recipe because you will eat half of them before you even get around to icing them! So yummy!!!

  2. I followed this tutorial and recipe this past weekend when I made cookies and they were fantastic! I received a lot of compliments and had to show people your video because the parchment paper and the rolling guide were absolutely genius! I always have a habit of rolling out my dough too thin or over flouring and this completely solves that issue. They were perfect! Thank you! This is my go-to cut out cookie recipe now.

  3. Hi I have a dough 5 days in the refrigerator I haven’t had time for cook them earlier, my question is the dough is ok for make the cookies or is too old thanks

  4. I recently made these cookies with your recipe and they came out really good. The cookies were nice and soft.

  5. This really helped I’m going to make the rainbows from care bears cleansing on adult swim and this is the perfect substitute

  6. I have made this recipe twice. The first time I wrapped the cookie dough and put it in the fridge. My fridge must be colder than most because it came out rock hard and I had to let it warm up again before I could roll it out. The second time I made this recipe, I rolled the fresh dough between two sheets of parchment and transferred it, parchment and all, to a cookie sheet. I continued and ended up with four layers of rolled cookie dough. After chilling in the fridge, on the cookie sheet, for a few hours these sheets of cookie dough were easy to cut with cookie cutters and the cookies turned out great. I let the scraps warm up enough to roll them between parchment and chilled these sheets in the fridge on a cookie sheet. I continued until all the dough was used up. By using the parchment paper, there is no need to add additional flour to roll the dough. If too much extra flour is added, the cookies can be pretty tough. Thanks so much for sharing this recipe.

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