Vanilla cut out sugar cookies are the dependable base for any Christmas cookie tray. The dough rolls smoothly, holds sharp edges in the oven, and bakes into a soft, buttery cookie with a pale golden rim.
It needs only pantry ingredients and one egg, and it can be rolled right after mixing. Roll it thin for crisp cookies or thick for soft ones, then finish with a quick vanilla glaze and sprinkles.
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Why This Vanilla Cut Out Sugar Cookies Recipe Works
Beating the butter and sugar for a full minute traps tiny air pockets, which gives the cookies a tender crumb.
A modest amount of baking powder keeps the cookies soft without puffing, so a snowflake keeps its fine details.
The flour level makes a dough that is firm enough to lift with a spatula yet soft enough to roll without cracking.
Ingredients for Vanilla Cut Out Sugar Cookies
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 1 cup superfine sugar, or regular granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour, plus extra for dusting
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups powdered sugar, for the glaze
- 3 tablespoons milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Butter. Soft butter leaves a clean dent when pressed. If it looks greasy, the cookies will spread.
Superfine sugar. The fine grains dissolve quickly and give a smooth dough. Regular granulated sugar also works.
Egg. One large egg at room temperature binds the dough and adds richness.
Flour. Spoon the flour into the cup and level it off. Packing it in makes tough cookies.
Glaze. Powdered sugar and milk make a quick glaze. Add the milk slowly until it flows off a spoon.
How to Make Vanilla Cut Out Sugar Cookies
1. Prepare the pans Line two baking sheets with parchment paper and set the oven racks in the upper and lower thirds. Heat the oven to 350 degrees F while you mix the dough.
2. Cream the butter and sugar Beat the softened butter and superfine sugar in a large bowl for about 1 minute on medium speed, until pale, creamy, and smooth.
3. Add the egg and vanilla Beat in the egg and vanilla extract until fully blended, scraping the bowl once so no streaks of butter remain.
4. Mix in the dry ingredients Add the flour, baking powder, and salt. Mix on low speed until the flour disappears. The dough will look clumpy but should hold together when pressed.
5. Roll the dough Dust the counter lightly with flour, turn out the dough, and pat it together. Divide it in half and roll each half to 1/8 inch thick for crisp cookies or 1/4 inch thick for soft cookies.
6. Cut the shapes Cut shapes with floured cookie cutters and move them to the lined trays with a thin spatula, spacing them about 1 inch apart. Keep leftover dough in the refrigerator until you are ready to reroll it.
7. Bake the cookies Bake for about 10 minutes, swapping the trays halfway through, until the surface looks pale and the edges just turn light golden. Cool on the trays for 10 minutes, then move to a wire rack to cool completely.
8. Glaze and decorate Whisk the powdered sugar, milk, and vanilla until smooth. Spread or drizzle it over the cooled cookies and add sprinkles before the glaze sets.
How to Serve Vanilla Cut Out Sugar Cookies
Arrange the cookies on a platter with molasses gingerbread men for a mixed Christmas cookie tray, or pack them in tins as gifts. They also pair well with frosted treats topped with chocolate buttercream frosting or fluffy vanilla frosting. A cold glass of milk or a berry kefir smoothie makes a good drink for the decorating table.
How to Store and Reheat Vanilla Cut Out Sugar Cookies
Keep the cooled, glazed cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 4 days. For longer storage, freeze the unglazed cookies in a sealed container for up to 3 months, then thaw and glaze them. To refresh a cookie, warm it for 5 seconds in the microwave.
Tips and Variations for Vanilla Cut Out Sugar Cookies
Soft butter. Press the butter with a finger. It should leave a clean dent. If it is greasy, chill it for a few minutes before creaming.
Even thickness. Roll the dough between two sheets of parchment so every cookie bakes at the same rate.
Floured cutters. Dip each cutter in flour before pressing it into the dough to keep the edges sharp.
Chill if soft. If the dough turns sticky on a warm day, slide it into the refrigerator for 15 minutes before cutting.
Rotate the trays. Ovens have hot spots. Swapping the trays and turning them halfway gives an even golden color.
Cool before glazing. Warm cookies melt the glaze into a thin shiny coat. Wait until they feel cool to the touch.
Flavor options. Replace 1/2 teaspoon of the vanilla with almond extract, or rub the zest of 1 orange into the sugar.
Raw dough safety. This dough contains raw egg and raw flour, so do not eat it before baking. Food safety guidance from the Montana State University Extension egg fact sheet explains how to handle eggs safely.
Frequently Asked Questions About Vanilla Cut Out Sugar Cookies
Can I freeze vanilla cut out sugar cookies?
Yes. Freeze the baked, unglazed cookies in an airtight container for up to 3 months, or freeze the raw dough discs wrapped tightly for the same time. Thaw in the refrigerator before rolling or glazing.
Why do vanilla cut out sugar cookies spread in the oven?
Spreading usually comes from butter that was too soft or from a warm baking sheet. Chill the cut shapes on the tray for 10 minutes before baking and always place dough on a cool pan.
How thick should I roll vanilla cut out sugar cookies?
Roll to 1/8 inch for thin, crisp cookies or 1/4 inch for thick, soft cookies. Keep every cookie on a tray the same thickness so they finish together.
Do I need to chill the dough?
This dough can be rolled right away, but chilling for 15 minutes helps when your kitchen is warm or when you plan to use detailed cutters.
Can I use salted butter?
Yes. Replace the unsalted butter with salted butter and leave out the added salt.
Vanilla Cut Out Sugar Cookies with Icing
Equipment
- Large mixing bowl
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup superfine sugar or granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 3 cup all purpose flour plus extra for dusting
- ¾ tsp baking powder
- ½ tsp kosher salt
- 2 cup powdered sugar for the glaze
- 3 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Mix the dough. Beat the butter and sugar for 1 minute until creamy, then beat in the egg and vanilla. Add the flour, baking powder, and salt and mix until a clumpy dough forms.
- Roll it out. Divide the dough in half and roll each piece on a floured counter to 1/8 inch for crisp cookies or 1/4 inch for soft ones.
- Cut the shapes. Press floured cutters into the dough and move the shapes to parchment lined trays, keeping scraps chilled for rerolling.
- Bake. Bake at 350 degrees F for about 10 minutes, swapping the trays halfway, until the surface is pale and the edges are light golden. Cool 10 minutes on the trays, then on a rack.
- Glaze. Whisk the powdered sugar, milk, and vanilla until smooth and spread it over completely cooled cookies. Let it set before stacking.
