The BEST Sugar Cookie Cut-Outs (My Mom's Secret Recipe!)
Classic Roll-Out Sugar Cookies That Actually Hold Their Shape
There are sugar cookie recipes, and then there's my mom's recipe. The one I grew up making every Christmas, every birthday, every "just because we felt like decorating cookies" afternoon.
This is the recipe that's been written on the same stained index card for decades. The one where the measurements are slightly smudged from butter-covered fingers and barely any instructions because they are that easy. The one that makes cookies that actually taste good, not just look pretty.
And here's the kicker: I'm about to share a game-changing trick that'll save you SO much time on frosting.
Why My Mom's Sugar Cookie Recipe is the Best
✨ Holds its shape perfectly - no spreading, no puffing, crisp edges with soft centers
✨ Easy to roll and cut - the dough actually cooperates (shocking, I know)
✨ Delicious on its own - these aren't just a frosting delivery system
✨ Only 5-6 simple ingredients - no fancy pantry items required
✨ Works every single time - no finicky steps, no mystery ingredients
✨ Perfect for decorating - or for the baker's shortcut I'm about to tell you about
Running short on time secret: Skip the Frosting Entirely
Okay, confession time. Sometimes I don't feel like making frosting. Sometimes I don't want to wait for cookies to cool completely. Sometimes I just want to get these cookies done and into bellies (or containers for gifting) as fast as possible.
Here's what I do instead: Before baking, I cover the raw cookie dough with colored sugar sprinkles. Just press them gently into the dough, and they stay put during baking and melt right into the cookie.
No frosting. No waiting. No mess.
The sprinkles literally bake INTO the cookie. They get this beautiful sparkly finish, the colors stay vibrant, and you're done. Cookies out of the oven, cooled for five minutes, ready to eat or pack up.
Is it as fancy as royal icing? No. Do the kids care? Also no. Does it taste amazing and save me an hour of decorating time? YES.
What Makes This Recipe So Easy
The beauty of my mom's recipe is the simplicity. We're talking 5-6 ingredients you definitely already have in your kitchen. Just straightforward, foolproof ingredients that come together in one bowl.
This is the kind of recipe you can make on a random Tuesday because you have everything on hand. No special trip to the grocery store required.
My Mom's Famous Sugar Cookie Recipe
1 cups unsalted butter, softened
3 ounces cream cheese, softened
1 cups sugar
1 egg yolk
1/2 teaspoons vanilla extract
2.5 cups all-purpose flour
If frosting (non-royal icing) - double or triple as needed
1 cups powdered sugar
1 tablespoons milk
Splash of vanilla extract (optional)
Beat together 1 cups unsalted butter, softened and 3 ounces cream cheese, softened until smooth and fluffy.
Beat in 1 cups sugar until light and well combined.
Mix in 1 egg yolk and 0.5teaspoons vanilla extract.
Stir in 2.5 cups all-purpose flour until a soft dough forms.
Wrap dough and refrigerate until firm enough to roll.
Preheat oven to 350°F. Roll out dough on a lightly floured surface and cut into shapes. Add sprinkles now if decorating before baking.
Bake at 350°F until just set and edges are barely golden, about 8–10 minutes. Do not overbake.
Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool fully before frosting.
Make the frosting (optional): Whisk together 1 cups powdered sugar, 1tablespoons milk, and a splash of vanilla extract (optional) until smooth. Adjust milk for desired consistency. Frost cooled cookies and let set.
How to Get Perfect Cut-Out Cookies Every Time
Start with room temperature butter - Not melted, not straight from the fridge. Soft enough to press your finger into, but still holding its shape.
Don't overmix the dough - Once the flour goes in, mix just until combined. Overmixing = tough cookies.
Roll between parchment paper - This is a GAME CHANGER. No extra flour needed (which can make cookies dry), and the dough doesn't stick to your counter or rolling pin.
Chill your cut shapes - After you cut out your cookies, pop the whole baking sheet in the fridge for 10-15 minutes. This helps them hold their shape even better.
Use a thin metal spatula - Transferring cookies from counter to pan is where things can go wrong. A thin spatula slides under cleanly without distorting the shape.
The Sprinkle Method (Detailed Instructions)
Since this might be new to some of you, here's exactly how to do the sprinkle-on-raw-dough method:
Step 1: Cut out your cookies and place them on your baking sheet.
Step 2: Pour your colored sugar sprinkles into a small bowl. You can use one color or mix them up - your call.
Step 3: Generously sprinkle the sugar over the entire surface of each raw cookie. Really cover it - don't be shy.
Step 4: Gently press the sprinkles into the dough with your fingertips or the back of a spoon. You want them to stick, not fall off during baking.
Step 5: Bake as directed. The sprinkles will melt slightly into the cookie and create a beautiful sparkly finish.
Pro tip: Sanding sugar works even better than regular sprinkles because it's finer and creates an even more gorgeous shimmer. But regular colored sugar from the grocery store works perfectly too!
When to Frost vs. When to Sprinkle
Use frosting when:
• You're making cookies for a special occasion and want them fancy
• You're decorating with kids and they want to get creative
• You have time and enjoy the meditative process of decorating
• You want to write names or messages on cookies
Use the sprinkle method when:
• You're making cookies for a bake sale or cookie exchange and need to do dozens quickly
• You're short on time
• You're making cookies with younger kids who'll eat them immediately anyway
• You want a beautiful finish without the fuss
• You're me, approximately 75% of the time
Both are totally valid! Neither is "better" - they serve different purposes.
My mom has been making these cookies for 40+ years. She's made them for every family gathering, every holiday, every time someone requested "those cookies."
When I started making them myself, I thought I had to do the full frosting production to make them "right." Royal icing, food coloring, piping bags, the works.
Then one day I was running late for a cookie exchange and just threw sprinkles on the raw dough in a panic. And you know what? They were a HIT. People asked for the recipe. Nobody missed the frosting.
Now it's my go-to method, and I actually think they're prettier this way. They have this homemade, vintage bakery look that perfectly decorated cookies just don't have.
The bottom line: You don't need a complicated recipe with a million ingredients to make amazing sugar cookies. Sometimes mom really does know best, and this recipe has been proving that in my family for decades.
Now go make some cookies. Put sprinkles on the raw dough. Feel like a genius when they come out of the oven looking gorgeous with zero extra effort.
Happy baking!