Old-fashioned sugar cookies made for cookie cutters—just like Grandma used to make. These cut-outs are simple to prepare, hold their shape well, and are ideal for decorating.
Cut-Out Sugar Cookies
When it comes to sugar cookies, recipes generally fall into two categories: doughs that keep their shape when cut and baked, and doughs that spread and soften. Both have their place, but if your goal is to decorate shaped cookies, a cut-out dough is the clear choice. This classic cut-out sugar cookie recipe is straightforward and reliable—perfect whether you’re making Christmas cookies, birthday shapes, or seasonal treats.
These cookies are wonderfully simple and come together in just one mixing bowl. The basic steps are easy to follow:
- Cream shortening and sugar, then add eggs, vanilla, and a splash of milk.
- Stir in salt, baking powder, and flour until a soft dough forms.
- Chill the dough for at least an hour (or overnight) so it rolls and cuts cleanly.
- Roll, cut into shapes, and bake for about seven minutes—the edges should just begin to turn light golden.
The result is a tender cookie that holds crisp defined edges, making them ideal for decorating. I prefer royal icing because it dries hard and creates a polished finish, but you can also sprinkle plain or colored sanding sugar on top before baking for a quick, sparkling finish.
Cutout Sugar Cookies
Old-fashioned cut-out sugar cookies that hold their shape and are perfect for decorating.
20 minutes
7 minutes
1 hour
1 hour 27 minutes
Ingredients
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 1/4 cups all-purpose flour
Instructions
- In a large bowl, beat shortening and sugar until creamy. Add eggs, vanilla extract, and milk; mix until smooth.
- Stir in salt and baking powder, then add flour and mix until a dough forms.
- Shape the dough into a ball, wrap or cover, and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375º F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to your desired thickness and cut into shapes. Re-roll scraps and continue cutting until all dough is used.
- Place cutouts at least 1 inch apart on the prepared baking sheet. Bake for 7–8 minutes, until the very bottom edges are a light golden brown.
- Let the cookies rest on the sheet for 1 minute, then transfer to a wire rack to cool completely. Decorate as desired.
Nutrition Information:
Yield:
30
Serving Size:
1 cookie
Amount Per Serving:
Calories: 96
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 14mg
Sodium: 55mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 7g
Protein: 1g
Nutritional data is automated; final values depend on ingredients used and any substitutions.
If you try this recipe, share your creations on social media with #theschmidtywife—I’d love to see them!
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Peace & Love
Lauren, The Schmidty Wife
P.S. Want more cookie ideas? Try recipes like Chocolate Peppermint Crinkle Cookies or Grandma’s Oatmeal Triblys.
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