Sometimes sugar cookie recipes require an annoying refrigeration step. I generally avoid recipes that call for chilling the dough for an hour or more—unless it’s for something truly special. This Easy Cut-Out Sugar Cookie recipe, however, does not require refrigeration and is delightfully simple.
The ingredients are basic and the method is straightforward. There’s no sour cream or fuss—just butter, sugar, eggs, a touch of almond and vanilla extract, and common pantry staples. The cookies bake up soft and chewy while holding their shape well, making them perfect for cutting into shapes and decorating. The almond and butter flavors pair beautifully with either a buttercream or a cream cheese frosting, depending on your preference.
This recipe comes from two neighbors I grew up around, Elaine and Debra. I first remembered these cookies after seeing a photo Lisa, Elaine’s daughter, shared — it brought back childhood memories of eating them. Elaine likes to top hers with Red Hots candy for Valentine’s Day, and when I spotted Red Hots at the store, I decided to make them. Lisa sent a photo of the original handwritten recipe, which she had received from her mom, who in turn got it from Debra. It’s a small-town chain of deliciousness.
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Step-by-Step Pictures of this Easy Cut-Out Sugar Cookie Recipe
Frequently Asked Questions about how to make this Easy Cut-Out Sugar Cookie Recipe
Frequently Asked Questions about how to make this Easy Cut-Out Sugar Cookie RecipeIs salted or unsalted butter best for sugar cookies?
Either works, but for this recipe I recommend salted butter. Many bakers prefer unsalted to control salt precisely, but salted butter adds a pleasant balance of flavor here.
Can I make this sugar cookie recipe into sugar cookie bars?
Yes. For bars, use only 2 eggs instead of three and press the dough into a 9×13-inch baking pan. Bake about 15–20 minutes until set. Let completely cool before frosting and expect to use about half the frosting quantity compared to the cut-out version.
Do I need to refrigerate this sugar cookie dough?
No. This dough is designed to be rolled and cut without refrigeration, which makes the process quicker and easier.
Can I substitute different extract flavors in this dough?
Can I substitute different extract flavors in this dough?Absolutely. The recipe uses both vanilla and almond extract, which work very well together. You can try all vanilla, or swap part of the vanilla for lemon or orange extract for a citrus note. Use flavors you enjoy.
What is the best frosting for sugar cookies?
That’s a matter of taste. A classic buttercream with a hint of almond is my favorite, but cream cheese frosting is also excellent. Choose whichever you prefer.
Can these sugar cookies be made ahead and frozen?
Yes. Fully baked cookies freeze well. Layer them with wax or parchment paper so they don’t stick, and store in a resealable bag or airtight container. Thaw on the counter before decorating if desired.
What is the best way to store the finished sugar cookies?
Keep cookies in an airtight container. They will stay fresh at room temperature for a few days, or in the refrigerator for up to a week.
Baker’s tools:
Baker’s tools:- Hand mixer
- Mixing bowls
- Measuring cups
- Silicone baking mat
- Cookie sheet
- Cooling rack
Cookie Recipes You’ll Love
- 1 cup butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- FROSTING (OPTION ONE)
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 tsp almond extract
- 3 cups powdered sugar
- FROSTING (OPTION TWO)
- 1/2 cup butter
- 3 cups powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 3 tbsp heavy cream or evaporated milk
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a mixing bowl, cream together 1 cup butter and 1 cup granulated sugar using a hand mixer until light and fluffy.
- Add the eggs, vanilla, and almond extract. Mix until fully combined.
- Stir in the flour, baking powder, baking soda, and salt. Mix until the dough comes together and forms a ball when pressed.
- On a lightly floured surface, roll the dough to about 1/3–1/2 inch thickness. Cut shapes with cookie cutters and transfer to the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just beginning to brown. Remove from the oven and let cool completely on a wire rack before frosting.
- Prepare your chosen frosting by combining the listed ingredients and beating with a hand mixer until smooth. For the cream cheese option, beat butter and cream cheese first, then add extract and powdered sugar. For buttercream, beat butter, add powdered sugar, extracts, and a splash of cream until creamy.
- Frost cooled cookies and decorate with sprinkles, candies, or Red Hots for a festive touch.
- Enjoy!
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