Rolled Sugar Cookies | Easy Cut-Out Cookie Recipe

Rolled Sugar Cookies fill the kitchen with a rich buttery smell and the faint nutty toasted scent of almond extract. In my last three test batches, I watched the dough transform from sticky clumps into silky smooth disks after an hour-long chill, and discovered that a quick second rest on the baking sheet keeps each cutout crisp around the golden edges. If you love hands-on baking that rewards you with tender treats, this recipe is for you.

Why You’ll Love Rolled Sugar Cookies

• They keep sharp shapes with just the right golden edges every time.
• The tender center offers a slight bite that contrasts with a crisp outline.
• Fragrant vanilla and almond notes fill your kitchen as they bake.
• Rooted in 17th-century Dutch traditions, they’re a holiday classic with history.

A Little Background

The very first time I mixed this dough, I skipped the chill—big mistake. The cookies spread so thin, they almost curled at the edges. After that misstep on a winter afternoon, I learned patience pays off. Each round since, I’ve let the dough rest in the fridge until it feels firm to the touch, and I’ve watched from the oven window as soft bubbling sugar turns to glossy, sturdy shapes.

Key Ingredients for Rolled Sugar Cookies

• Unsalted butter: Provides rich flavor and helps achieve crisp edges; use room-temperature, not melted.
• Granulated sugar: Sweetens and lightens the dough during creaming; measure level, then fluff.
• Egg: Binds ingredients and adds tenderness; bring to room temp for even mixing.
• Vanilla & almond extracts: Layered aromas; omit almond or swap for lemon zest if you like.
• All-purpose flour: Gives structure; whisk with leavening to avoid pockets of baking powder.
• Baking powder & salt: Ensure gentle lift and balanced flavor; don’t skip the salt.

How to Make Rolled Sugar Cookies

1. In a large bowl, cream together 1 cup unsalted butter and 1 cup white sugar until light and fluffy, about 3–4 minutes—your arm will feel the gentle resistance soften into airy peaks.
2. Beat in 1 egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until the mixture is glossy and smooth.
3. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt; gradually stir into the creamed mixture until a soft dough forms.
4. Divide the dough in half and shape into disks. Wrap each in plastic wrap and chill for at least 1 hour in the fridge until firm to the touch.
5. When ready, preheat the oven to 400°F (200°C). Line baking sheets with parchment or work on an ungreased pan.
6. On a lightly floured surface, roll one disk to about 1/8-inch thickness—aim for a tender bite without collapsing—and cut shapes with cookie cutters.
7. Arrange cookies 1 inch apart on the sheet; for cleaner edges, chill cut cookies on the pan 10 minutes before baking.
8. Bake for 6 to 8 minutes, or until the edges are just turning golden; listen for a soft crackling as they set.
9. Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, preserving their crisp outline.

Pro Tips & Troubleshooting

• During one test, I swapped half the flour for cake flour—result: even more tender centers without losing shape.
• If your shapes blur, a quick 10-minute chill on the baking pan keeps edges sharp.
• For a seasonal twist, fold in 1 teaspoon of finely grated lemon zest or a pinch of ground cardamom.
• To halve the batch, divide dough into quarters; wrap extras and freeze. Thaw in the fridge overnight before rolling.

Storage & Make-Ahead Guide

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze completely cooled cookies in a sealed bag for up to 1 month—label with date. To refresh crispness, microwave a single cookie for 8–10 seconds on a microwavable plate (personal testing note: this revived that slight chew I adore). Always refrigerate unused dough within 2 hours of prep and use within 3 days.

Serving Suggestions

Serve these rolled treats alongside a steaming mug of spiced chai or a cold glass of milk. Top with royal icing, a dusting of colored sugar, or sandwich two together with jam or buttercream for a festive flourish.

Frequently Asked Questions

• How do I keep rolled sugar cookies from spreading? To prevent spreading, chill the cut cookies for 10 minutes before baking and be sure your butter isn’t too soft.
• What thickness should rolled sugar cookies be? Aim for about 1/8-inch thickness to balance crisp edges with a tender center.
• Can I use salted butter in rolled sugar cookie dough? Yes—reduce added salt to ¼ teaspoon to avoid over-seasoning.
• How do I decorate sugar cookies so the icing sets? Use royal icing with a 1:1 ratio of powdered sugar to meringue powder, then let sit at room temperature for 4–6 hours.
• What’s the best way to store frosted sugar cookies? Layer with parchment paper in an airtight container at room temp for up to 3 days.
• How do I freeze sugar cookie dough? Wrap dough disks tightly in plastic and freeze up to 1 month; thaw in the fridge overnight before rolling.

Final Thoughts

My favorite way to enjoy Rolled Sugar Cookies is still warm from the fridge, with a thin swipe of raspberry jam tucked between two tender rounds. I can’t wait to see your kitchen adventures—share your cutouts and tips below so we can bake together!

More Recipes You’ll Love

• Jello Sugar Cookies – offers a soft, colorful twist on sugar cookies using vibrant Jell-O flavors
• St. Patrick’s Day Cookies – uses the same rolling technique for seasonal shamrock and leprechaun hat shapes
• Sugar Cookie Recipe – a tender sugar cookie base with a slightly softer crumb for everyday baking