Perfect Cut-Out Cookie Dough Recipe -
Perfect Cut-Out Cookie Dough Recipe

Perfect Cut-Out Cookie Dough

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"This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy."

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Ingredients Edit and Save

Original recipe makes 12 large cookies Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
  2. Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
  5. Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2013

Made these today with 3 pre-schoolers. Very easy dough to make and handle and kept the shape quite well. Maybe because it calls for confectioner's sugar instead of granulated. We didn't let these chill for more than 20 minutes and they were still fine. They were also delicious and were eaten up while they were still too hot to hold. This recipe will stay in the recipe box for a long time.

Most Helpful Critical Review
Mar 18, 2014

Did not come out right at all! Pasty and wet, even after refrigerating extra time, disappointed!


9 Ratings

Nov 11, 2013

These cookies are very good! I just picked up a few new cookie cutters and I wanted to 'test' them out. This recipe was perfect because besides being super simple to mix up, it makes a smaller batch, and that's just what I was looking for. These kept their shape well and have a great buttery flavor. They do sort of 'puff' a bit, but do not spread. The kids are really enjoying being the taste testers too! Though these will not replace my favorite cut-out cookie recipe, I will def be making them again~YUM! Thanks for sharing. :)

Dec 16, 2013

This recipe was perfect to work with...I have a special needs daughter and this dough was great for her to work with! I was only able to chill it for about 10 minutes and it was so easy to roll out. I added a splash of lemon juice...Mmmm perfect~Ty for a great cut out cookie recipe!

Jan 18, 2014

This was fantastic. I will make again for sure. My son is 5, and this IS GREAT for toddlers...NO FLOUR...I LOVE IT thanks for posting

Dec 30, 2013

This is the perfect sugar cookie cut out recipe ever! The best one I have tried! I used this to make my cut out cookies for Christmas, and the dough was so great to work with! Very easy to mix up, and the cookies come out picture perfect! A+++++ recipe! This one is a keeper for sure!

Jan 08, 2014

These really are the best. Sooooo easy to use this dough with children and the cookies taste good too. So happy to have this recipe!

Mar 10, 2014

I will never, ever be afraid to make roll out cookies again! I have never had any luck making cut out cookies-they dough always breaks apart. This recipe was easy, tasty and made perfect cut out Teddy Bear cookies for my granddaughter's birthday. Next time I will double the recipe because it only makes a small batch. Thank you Sarah for making the impossible for me possible.


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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