Easy Sugar Cookie Dough for Cutouts (Double Batch)
A simple, reliable sugar cookie dough that rolls easily, cuts cleanly, and holds its shape in the oven. Ideal for seasonal cutout cookies, first-time bakers, and make-ahead gifting.
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per batch
- Total Time: 30 minutes (plus optional chill)
- Yield: ~36–48 standard-size cutout cookies or ~60–70 mini cutout cookies (depending on thickness)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1½ cups unsalted butter (3 sticks), softened
1½ cups granulated sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
4½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Instructions
Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together until smooth and fully combined. You don’t need it fluffy — just cohesive.Add the egg and vanilla
Mix in the egg and vanilla until fully incorporated.Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.Form the dough
Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together. It should feel soft but not sticky.Chill briefly (optional but helpful)
Divide dough into two discs, wrap, and chill for 30–60 minutes if your kitchen is warm. If your dough feels workable, you can roll it immediately.Roll and cut
Roll dough to about ¼-inch thickness on a lightly floured surface. Cut into shapes and transfer to a lined baking sheet.Bake
Bake at 350°F for 9–11 minutes, until the bottoms are set and the tops are pale. Do not overbake.Cool completely
Let cookies cool on the pan for 5 minutes, then transfer to a rack before decorating.
Notes
Dough can be halved, doubled, or frozen with excellent results.
Freeze unused dough tightly wrapped for up to 3 months.
Do not wait for browning — pale cookies = tender cookies.
Find it online: https://reachwellth.com/easy-sugar-cookie-dough-for-cutouts/