Cut-Out Sugar Cookies

Sure, chocolate chip is everyone's go-to cookie, but when holiday dessert season comes around, our love (obsession) for decorated, cut-out sugar cookies comes back with full force. Whether frosted, sprinkled or eaten plain right out of the oven, we can't get enough of these cookies. They embody both form and function: Not only do they taste fantastically buttery with just the right amount of sweetness, they also hold their shape, are perfect for decorating, and will get you sharp, clean edges every time after baking.

Not to mention: These cookies are so easy to decorate. Don't have an offset spatula? Use a butter knife! Don't have a piping bag? Use a plastic bag and one of the corners off! You'll be surprised with the amazing designs you can make with stuff you already have lying around the house.

Do I have to chill the dough?
Yes. Some sugar cookie recipes online pride themselves on not having to be chilled, but we think letting the dough chill out in the fridge is an essential step—especially when cutting into cute shapes. If you skip this step, the dough will be sticky. Sticky doughs are not only difficult to work with, they also tend to spread while baking. This means that if you skip the chill, you might end up with some cookies that look more like Rorschach tests than reindeer and Christmas trees. Chilling the dough also helps with rolling out the dough. If you find the dough is too sticky, won't roll evenly, or can't be punched out neatly, let it chill a little longer. Time is the essence of good food.

How thin do I roll the cookies out?
Try not to go too thin! Between 1/4" and 1/8" thickness is perfect. If you go too thin, you'll end up with crunchier cookies that might get too toasty with our cooking times. We recommend erring on the side of thicker cookies rather than thin. Thicker cookie dough is also easier to pick up and transfer without losing their shape! We love that these sugar cookies are on the softer side.

Can I make the dough ahead?
Yes—up to 3 days in advance for best taste and color. Wrap it in plastic wrap and store in the refrigerator until you're ready to bake. The longer the dough sits, the darker it will become due to oxidation. Before rolling and cutting the dough into shapes, let the dough soften a little so that the dough doesn't crack too much when the cutter comes down. If the dough gets too soft, slide it back in the freezer for a few minutes to let it firm up a little more again before proceeding.

While our favorite buttercream frosting is used with these cookies, you also can't go wrong with our sugar cookie icing.

Tried this recipe? Let us know what you think in the comments below!