With their crisp edges, thick centers, and plenty of room for decorating icing, I just know you’ll adore these soft cut-out sugar cookies. Grab your favorite cookie cutters and give my classic royal icing a try!

Why You’ll Love These Sugar Cookies

• Soft, thick centers with slightly crisp edges
• Irresistible buttery vanilla flavor
• Enjoy them plain or add extras like maple, cinnamon, and more
• They hold their shape perfectly
• Flat surface for easy decorating
• Stay soft for days
• Freeze like a dream

Overview: How to Make Sugar Cookies with Icing

1. Make cookie dough. You only need 7-8 ingredients. Since there are so few, it’s important to follow the recipe closely. Creamed butter and sugar form the base. The egg gives structure, and vanilla extract adds flavor. I almost always throw in a touch of almond extract for extra depth—highly recommend trying it! Flour is a must, baking powder adds lift, and salt balances the sweetness. So many little ingredients doing big jobs to create the perfect cookie. (P.S. I also make chocolate sugar cookies!)
2. Divide into two pieces. Smaller sections of dough are easier to roll out.
3. Roll out cookie dough. Aim for about 1/4 inch thick (or just under). If rolling evenly is tricky, try this adjustable rolling pin—it’s a game-changer!
4. Chill rolled-out cookie dough. Without chilling, these cookies won’t hold their shape. Chill for at least 1-2 hours (or up to 2 days).
5. Cut into shapes. Need cutter suggestions? I love Ann Clark brand (not sponsored, just a fan!). Some favorites: this heart set, dog bone, snowflake, snowman, leaf, and pumpkin. I also recommend these heart cookie cutters.
6. Bake & cool. Depending on size, they take about 12 minutes.
7. Decorate. Check out my icing suggestions below and my how to decorate sugar cookies tutorial for more tips.

Keep a little flour nearby when rolling out the dough—lightly flour your work surface, hands, and rolling pin. This dough is on the softer side.

The Trick Is the Order of Steps

Notice how I roll out the dough before chilling it? That’s my secret—you can see me do it in the video above.

Here’s why: Just like with chocolate chip cookies, chilling prevents spreading. Roll out the dough right after making it, then chill it. (At this stage, it’s too soft to cut.) Don’t chill first and then try to roll—it’ll be too stiff. I split the dough in half before rolling; smaller sections are way easier to handle.

Another trick! Roll the dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the fridge. Slide it onto a baking sheet and chill. Short on fridge space? Stack the rolled-out dough pieces.

How Thick Do I Roll Sugar Cookies?

These stay soft because they’re rolled thick—about 1/4 inch (or just under). Yes, it’s thicker than usual, but that’s what gives you those extra-thick, soft cookies. If rolling isn’t your thing, try my drop sugar cookies instead.

Sugar Cookie Icing

I’ve got three icing recipes—pick your favorite:

1. Favorite Royal Icing: My go-to! Easy to use, dries in 1-2 hours, and doesn’t taste like cement (it’s softer!). Made with meringue powder (no raw eggs). Find it in baking aisles, craft stores, or online. The 8-ounce tub lasts forever. The trickiest part? Nailing the consistency—but my royal icing recipe includes a video to help.
2. Easy Cookie Icing: Perfect for beginners. No mixer needed, and consistency isn’t as finicky. But it doesn’t give the sharp detail of royal icing and takes 24 hours to dry.
3. Buttercream: Great for beginners too! Tint it any color, flavor it, and spread or pipe it. It soft-sets after a few hours, so you can stack cookies carefully.

The hearts pictured are decorated with royal icing using Wilton piping tip #4. Not into piping? Just dunk the cookies in the icing like I do with my mini animal cracker cookies.

Sugar Cookie Tips & Tools

Before you dive in, here are my must-have tools (all ones I use myself!):

• Electric Mixer (handheld or stand)
• Baking Sheets
• Silicone Baking Mats or Parchment Sheets
• Rolling Pin (or this adjustable rolling pin)
• Food Coloring: Liquid can mess with icing consistency, so I prefer gel. For the pictured cookies, I used dusty rose and sky blue. This Americolor Soft Gel Paste Color Kit is perfect if you decorate often.
• Piping Tips/Squeeze Bottle: For royal icing, I use Wilton tip #4 for outlining/flooding. For easy glaze icing, a squeeze bottle works best.
• Piping Bag: Needed if using royal icing + piping tips (disposable or reusable).
• Couplers: Handy if you’re using multiple icing colors but only one tip.
• Cookie Cutters: I love this heart-shaped cutter, but use any shape!

For more recs, check out my full list of favorite cookie decorating supplies.

Here’s What You Can Do With This Dough

• Christmas Sugar Cookies
• Striped Fudge Cookie Sandwiches
• Snowman Cookies
• Cinnamon Roll Cookies
• Stained Glass Window Cookies
• Valentine’s Day Cookies
• Maple Cinnamon Cut-Out Cookies
• St. Patrick’s Day Cookies
• Easter Cookies
• Fireworks Cookies
• Watermelon Sugar Cookies