Soft frosted cut out sugar cookies are a classic for every season. This sugar cookie recipe makes soft cut-out soft sugar cookies that hold their shape with no spread in the oven. They bake up tender with lightly set edges and are topped with homemade frosting before being pressed into festive sprinkles or sanding sugar.
They're perfect for holiday cookie trays, birthdays, school parties, or just baking something fun at home. Use any cookie cutters you like and decorate them to match the occasion.
For a slightly different take on a classic sugar cookie, try my cream cheese sugar cookies.
Why This Recipe Works
- Cold butter helps control spread and keeps the edges clean.
- Cornstarch adds tenderness and gives the cookies a soft bite.
- One whole egg plus one yolk adds richness without making the dough too soft.
- The dough rolls easily and cuts clean shapes.
- The buttercream spreads smoothly and sets well for decorating.
- These are classic roll-out sugar cookies with a soft center and lightly set edges. They are not Lofthouse-style cookies, and they bake with clean edges and very little spread.
Ingredients
Sugar Cookies
1 cup unsalted butter, cold and cut into small cubes
1 cup granulated sugar
1 large egg
1 large egg yolk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
3 cups all purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cornstarch
Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
2-3 tablespoons milk
Colored sanding sugar or festive sprinkles, for decorating
Instructions
Make the Cookie Dough
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cold butter and sugar on medium speed for 1 to 2 minutes, just until smooth. You can also use a hand mixer.
- Add the egg, egg yolk, vanilla extract, and almond extract. Mix on low speed until combined.
- Add the dry ingredients in two additions, mixing on low speed just until the sugar cookie dough comes together. Do not overmix. If the dough feels sticky, add a small amount of flour, one tablespoon at a time.
- Divide the dough in half. If not rolling immediately, wrap in plastic wrap and refrigerate briefly.
- Roll dough between two sheets of parchment paper to ¼-inch thickness using a rolling pin. You can also roll on a lightly floured surface.
- Use cookie cutters to cut shapes. Transfer cookies to the prepared baking sheet.
- Bake 8-11 minutes, just until the edges are set. Do not allow the bottoms to turn golden brown. Bake just until the edges are set and the centers still look pale.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Homemade Frosting
- In a large bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar one cup at a time, mixing on low speed until incorporated.
- Add vanilla extract and 2 tablespoons of milk. Beat until light and fluffy.
- If needed, add a little more milk until the frosting spreads easily.
- Divide frosting into bowls and tint with gel food coloring if desired.
- This homemade frosting spreads easily with an offset spatula and sets well once decorated. If you prefer, you can use simple icing, cookie icing, or easy royal icing made with meringue powder.
Frost and Decorate
- Spread a thin, even layer of buttercream over completely cooled cookies using an offset spatula or butter knife.
- Immediately press the frosted side into colored sanding sugar or festive sprinkles.
- Place cookies on parchment paper and allow the frosting to set before stacking.
Tips for Perfect Cut-Out Cookies
- Roll the dough evenly to maintain consistent baking.
- Keep the butter cold when making the dough. This helps prevent spreading.
- Measure flour carefully. Too much flour can make the dough dry. An adjustable rolling pin works well for achieving the same thickness.
- Do not overbake. The cookies should look set but still pale.
- Allow cookies to cool completely before frosting or the buttercream will melt.
- If your kitchen is warm and the dough becomes soft, refrigerate for 20 to 30 minutes before rolling.
Do I Need to Chill the Dough?
Because this recipe uses cold butter, chilling is often not necessary. However, if the dough feels soft or sticky, a short chill time will make rolling easier and help maintain clean edges.
Storage
Store decorated cookies in an airtight container once the frosting has set.
Layer unfrosted cookies between parchment paper or wax paper. They keep well at room temperature for up to 3 days.
Unfrosted cookies can be frozen for up to three months, making them perfect for holiday baking or decorating later.
Perfect for Any Occasion
This sugar cookie recipe works year-round:
- Christmas cookie trays
- Valentine hearts
- Shamrocks for spring
- Stars for summer
- Birthday shapes
- Halloween cookies
The decorating changes, but the base recipe stays the same.
Do I Need to Chill the Dough?
With cold butter and proper measuring, this dough usually does not require chilling. If your kitchen is warm or the dough becomes soft, chill it for 20 to 30 minutes before rolling.
Ways to Use This Recipe All Year
This same dough works for:
- Christmas cut outs
- Valentine hearts
- Shamrocks for spring
- Stars for summer
- Birthday shapes
- Halloween cookies
The decorating changes. The recipe does not.
📖 Recipe
Soft Frosted Cut Out Sugar Cookies with Buttercream
Equipment
Ingredients
Sugar Cookies
- 1 cup unsalted butter - cold and cubed
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract - optional
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cornstarch
Buttercream Frosting
- 1 cup unsalted butter - softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2-3 tablespoon milk
For Decorating
- Colored sanding sugar or festive sprinkles
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and cornstarch.
- In the bowl of a stand mixer fitted with the paddle attachment, cream cold butter and sugar on medium speed for 1-2 minutes until smooth.
- Add egg, egg yolk, vanilla extract, and almond extract. Mix on low speed until combined.
- Add dry ingredients in two additions, mixing on low speed just until dough forms. Do not overmix.
- Roll dough between two sheets of parchment paper to ¼-inch thickness.
- Cut shapes using cookie cutters and transfer to prepared baking sheets.
- Bake 8-11 minutes, until edges are set but not browned.
- Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting, beat softened butter until smooth. Add powdered sugar one cup at a time, mixing on low speed.
- Add vanilla extract and milk. Beat until light and fluffy.
- Spread frosting onto cooled cookies and press into sanding sugar or sprinkles.
Notes
- Cold butter helps create a no-spread sugar cookie.
- Do not overbake. Cookies should remain pale for a soft texture.
- Chill dough 20-30 minutes if it becomes soft while rolling.
- Store in an airtight container once frosting is set.
- Unfrosted cookies freeze well for up to 3 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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