How to Bake (Easy! and Delicious!) Cutout Cookies with Neat Edges
Learn the secrets to baking cutout cookies with neat edges that won’t spread as they bake! You’ll fall in love with baking and decorating cutout sugar cookies.
*Original published date: 12/15/2012. Updated: 12/4/2016.*
Table of Contents
- Why you’ll love this cutout cookie recipe
- Ingredients and notes
- Variations and substitutions
- Tools and equipment
- How to make cutout cookies that don’t spread
- Recipe FAQ’s
- Expert tips for making cutout sugar cookies that don’t spread
- How to serve
- How to store and keep
- More cutout cookie recipes
With less than a few weeks left ’til the most cookie-centric holiday on the calendar, I’m sure all my baking peeps are knee-deep in flour, sugar, and butter right about now!
So in the spirit of giving, I’m spilling all the secrets for my best cut-out sugar cookies recipe!
Almost every baking blog I visit has a post or a FAQ devoted to the subject, “How do you bake cutout cookies that don’t spread all over the place in the oven, hold their pretty shape, and have nice, neat edges???”
I searched for the answer to this age-old question not too long ago.
And when I want something, I do not rest until I’ve nailed it!
After much research and experimentation, I’ve decided to put everything I’ve learned on this subject into one comprehensive post.
This easy recipe produces cutout cookies that are soft but a little crunchier around the edges, with a mouthfeel somewhere between a sugar cookie and a shortbread.
They’re perfect for decorating!
Why you’ll love this cutout cookie recipe
Precise shapes: You can create intricate and precise shapes with this no-spread cutout cookie recipe. Whether you’re making holiday cookies, special occasion treats, or just fun designs, these cookies will maintain their intended shape during baking with crisp, clean edges.
Beautiful presentation: Cookies that hold their shape offer a visually appealing presentation. This is especially important when decorating with icing, sprinkles, or other embellishments, as the designs stay clear and distinct.
Great for cookie decorating: These cookies are perfect for decorating with royal icing, fondant, or edible markers. Their flat surface is a blank canvas for your creative designs, making them great for cookie decorating parties or edible art projects.
Ideal for gifting: When you’re giving cookies as gifts, you want them to look as good as they taste. These cookies retain their shape, making them an excellent choice for packaging and sharing with loved ones.
Balanced flavor: These cookies bake up just sweet enough, with the aromatic fragrance of rich vanilla. They are intentionally a little less sweet, to balance the sugary taste of the royal icing or sparkling sugar they’re decorated with.
Ingredients and notes
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. Use cubed cold butter to make the dough. This allows you to skip the step of chilling the dough before baking. For a vegan or dairy-free cutout sugar cookie recipe, use a plant-based butter that can substitute for dairy butter 1:1.
Sugar: Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in). Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Eggs: Use large eggs. It’s best if they’re at room temperature, but I don’t find this to be critical. For a vegan cutout sugar cookie recipe, swap in your favorite plant-based egg substitute. As long as it can sub 1:1 for chicken eggs, it should work just fine.
Flour: This is the primary dry ingredient that provides structure to the cookies. All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free sugar cookies.
Cornstarch: The secret ingredient to achieving cutout cookies that don’t spread! It is what creates a really workable cookie dough, and the edges turn out perfectly! Cornstarch is a colorless, odorless, and flavorless starch. Make sure you’re using cornstarch, which is white and powdery, and not cornmeal, which is yellow and gritty and tastes like corn chips.
Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Vanilla: Vanilla extract adds a subtly sweet flavor without being at all sugary. For a more pronounced flavor, try using vanilla bean paste. You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.
Or you could try this with an altogether different type of extract or flavoring, such as:
See the recipe card at the bottom of this post for exact measurements.
Variations and substitutions
Different flavoring: You can also use almond extract or citrus zest if desired.
Spices: Add spices like cinnamon, nutmeg, or ginger for different flavor variations.
Food coloring: If you want to color your cookies, food coloring can be added to the dough. I recommend using gel paste color, since you only need a tiny bit to get a vibrant color. But liquid can work in a pinch too.
Tools and equipment
- Measuring cups and spoons: For measuring ingredients accurately. Follow this guide: How to Measure Ingredients for Baking.
- Mixing bowl: In which to mix up the dough.
- Electric mixer: This recipe creates a very stiff dough, so you’ll need either a stand mixer or a powerful hand mixer.
- Parchment paper sheets: You are going to roll the sugar cookie dough out between two sheets of parchment.
- Rolling pin: For rolling the sugar cookies out flat.
- Baking sheets: On which to bake the sugar cookies.
- Cookie cutters: For cutting out your cute shapes.
How to make cutout cookies that don’t spread
Step 1: Mix butter and sugar
Start by blending the butter and sugar together until smooth.
Stop as soon as you have a homogenous mixture. Unlike a lot of other cookie recipes, you don’t want to whip in a lot of air here. That will just expand when it gets hot and cause your cookies to spread.
Step 2: Add eggs
Mix in the eggs, one at a time, until incorporated.
Allow each egg to mix in fully, before adding the next. This will prevent lumps!
Step 3: Stir in dry ingredients
Add the flour, cornstarch, and salt, and mix on medium-low speed.
The mixture will initially seem very dry and sandy, but after 3 to 5 minutes in the mixer, it will gather itself into a ball and pull away cleanly from the sides of the bowl.
Step 4: Flavor
Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to bring it together fully.)
Step 5: Roll
Working with a manageable amount of dough at a time, roll it out between 2 sheets of parchment paper to a thickness of 1/4-inch to 1/2-inch.
Step 5: Cut
Cut into shapes, then carefully peel each unbaked cookie from the bottom sheet and flip it onto your baking sheet.
Step 6: Bake
You’ll know your cookies are done baking when the edges feel set and the centers are still a little soft.
The bake time is going to depend upon how big and thick your cookies are. Larger, thicker cookies will need more oven time than smaller, thinner ones.
Recipe FAQ’s
You can make this dough ahead and keep it in the refrigerator for a day or so, but if you do, you may want to add less flour because the dough will become drier as it sits. If your dough has become too dry and crumbly to work with, it can be moistened with a few drops of heavy cream.
The dough for drop cookies has a soft and sticky consistency. It’s typically spooned or scooped onto a baking sheet, and the cookies maintain the shape they take when dropped onto the sheet. Cutout cookie dough is firmer and more structured. It’s rolled out to a specific thickness, and shapes are cut out using cookie cutters.
The answer depends on how thick you roll the sugar cookie dough, and how big your cookie cutters are. I typically get around 30 cookies from a batch, if I roll the dough to 3/8-inch and use cutters that are around 2 1/2-inches in diameter.
This answer will also depend on the size of the cookie. Larger, thicker cookies will need more time in the oven than thinner, smaller cookies. You’ll know your sugar cookies are done baking when they are set around the edges but still a little soft towards the center. Remember that they will continue to cook for a few minutes, even after they’re removed from the oven. This is called “carry-over cooking,” and if you don’t account for it then your cookies could end up dry.
Absolutely! Wrap them tightly in plastic wrap and they should keep in the freezer for several months. Pop them out and thaw at room temp, and decorate!
Expert tips for making cutout sugar cookies that don’t spread
- Don’t bother softening the butter: I like to use cold, cubed butter when I make the dough. It saves the step of chilling the dough before baking, which is another trick many bakers use to help their cookies keep their shape. If you work quickly, the butter is still pretty cold when it goes into the oven, so the dough holds its shape better and doesn’t get all melty and slide over the baking sheet.
- Mix until just combined: Try not to whip a lot of air into the butter. This can cause spreading.
- Leave out the leavening: Now, you may notice that my recipe contains no leavening of any kind. If you think about the purpose of baking powder in a recipe, it’s to help things puff up and spread out (hello!?) and be light and fluffy. Light and fluffy is great in a muffin or a pancake, but we are talking cookies here, people. They are meant to have a little bite to them. Perhaps they are a little bit more dense, but in this instance, you want that. Most likely, you are either shipping your cookies or delivering them by car, and if they are too light and delicate, they’re more likely to break. So, this will give you a more durable cookie, and I promise you, they are still every bit as delicious.
- The magic ingredient: This is the biggest key to the whole business and maybe the only thing you won’t find on any other blog (that I’ve seen, anyway). THE CORNSTARCH. It’s pure witchcraft. Not only does it lend added structure to the sugar cookies without making them tough, but it also makes the dough SUCH a pleasure to work with! It is NOT sticky at all, nor is it crumbly. It just stays right where you want it. And those edges! I about died…! SO clean and perfect!
- Make parchment your bestie: Also, definitely try rolling your dough between two layers of parchment paper. It is absolutely no-muss, no-fuss! Between this dough’s silky, UNcrumbly texture and the parchment thing, I barely even need to wipe my countertops after making these cookies! **No bench flour!** (Which, by the way, can also make a tougher, less tender cookie.) I also line my baking sheets with it, and besides keeping things from sticking, it keeps the pans cleaner, too! My cookies are baked on parchment, and then I lay them on the same sheets to dry after decorating, so each sheet gets double duty. Here are the baking sheets I use, and here is where I order my parchment.
- Use rolling pin rings: These are a great way to make sure you’re rolling your dough out to a consistent thickness. Which is important for even baking!
- Crank up the oven temperature: Finally, you may notice that I recommend baking the cookies at a higher temperature for a shorter time. This allows the cookie to “set up” more quickly and hold its shape during baking, making it less melty-slidey.
How to serve
Plain and simple: Enjoy the cookies just as they are. Their precise shapes and wonderful flavors can stand alone as a delightful treat.
Decorated masterpieces: Decorate the cookies with royal icing, fondant, or colorful icing gels. Let your creativity run wild by adding intricate designs, patterns, and even personalized messages.
Cookie sandwiches: Make cookie sandwiches by spreading a layer of frosting or jam between two cookies of the same shape. Peanut butter, chocolate ganache, or cream cheese frosting can be excellent fillings.
Cookie pops: Insert sticks or colorful paper straws into the cookies before baking to create cookie pops. These are great for kids’ parties or as edible party favors.
Dipped in chocolate: Melt chocolate (white, dark, or milk) and dip half of each cookie into it. You can even sprinkle crushed nuts, sprinkles, or edible glitter on the chocolate while it’s still wet.
Coffee or tea companions: Serve alongside a cup of coffee, tea, or hot chocolate for a simple pairing.
How to store and keep
Cover the cookies with plastic wrap or store in an airtight container at room temperature.
If you keep them tightly wrapped so they don’t dry out or become stale, they should last for at least a week or two (if not longer!) at room temperature.
More cutout cookie recipes
- Chocolate Cutout Cookie Recipe
- Red Velvet Sugar Cookies
- Gingerbread Cookies
- Soft Cutout Sugar Cookies
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Vanilla Cutout Cookies that Don’t Spread
Ingredients
- 1 cup (227 g) unsalted butter, (2 sticks) cubed, cold
- 1 cup (200 g) granulated sugar
- 2 (88 g) eggs, large
- 3 1/2 cups (437.5 g) all-purpose flour, (you may need as much as 4 cups)
- 1/2 cup (64 g) cornstarch
- 3/4 teaspoon (4.5 g) kosher salt
- 1 teaspoon (4 g) vanilla extract
- 1 teaspoon (5 g) vanilla bean paste, (optional)
Instructions
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Cream the butter and sugar, just until smooth and combined (try not to whip in any air).
- Mix in the eggs until incorporated.
- Add the flour**, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it should gather itself into a ball and pull away cleanly from the sides of the bowl.
- Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to fully bring it together.)
- Working with a managable amount at a time, roll the dough out between 2 sheets of parchment paper, to a thickness of 1/4-inch to 1/2-inch.*
- Cut into shapes, peel away from the bottom sheet of parchment carefully (see the video below), flip onto the prepared baking sheets, and bake until set around the edges but still a bit soft in the centers (approx. 9 to 12 minutes for 2 1/2-inch, 3/8-inch thick cookies).
- Cool completely, then decorate with royal icing.
These truly are no spread cookies!! I have searched forever for a recipe like this. I have several cookie cutters with cut outs in them. I have only tried regular ones to date but am sure this recipe will work for those with cut outs.
I did add some almond emulsion for flavor in a second recipe. So good either way! I am going to try the chocolate and gingerbread ones next!
I also tried 3 of another cookiers recipes at the same time. They were flavored ones. After tasting them and having my family taste them all of them went right in the garbage I am sorry to say.
Just by making this one recipe of yours I know that I will most likely like all of your recipes.
I will be trying lots of your recipes. I can’t believe how happy I am with this cookie!
Thank you so much!
Margie
PS. Sorry for babbling. ; )
Not at all Margie! I really appreciate it. I’m so happy you liked the recipe and I hope you like others here too. Thank you so much for the great feedback and for the 5-star rating!
I followed this site and tried the recipe. Incredible results is all I can say. A recipe to definitely share. I left out the leaving agent and was pleased with the precision and definition of the baked cookie!!thanknyoy! A recipe to file and a recipe to share!
So glad you were pleased with it Sharon! Thanks for the awesome review!
Hi, Is the amount of cornstarch correct for this recipe? Because my dough was really dry and hard. and when baked the dough raised and it was nothing like a sugar cookie.
Hi! Yes the amounts listed are correct- this recipe was posted several years ago so it’s definitely been tested by lots of other readers and they’ve mostly had good results. You might have noticed there are over 400 comments on the recipe! I’m wondering if you might have overlooked the note at the end of the recipe: “If you live in a very dry environment, or if you don’t have a very powerful mixer, you may not need all the flour. Add about 1/2 cup at a time, and stop adding when the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl.”
Followed the recipe to the T and very unhappy with these cookies. Not a favorite sugar cookie at my house, everyone agrees these are horrible. I will go back to my old tried and true for sure.
Hi. These cookies look beautiful. I am planning to try my hand at them. I’m wondering if you could take me through the process you used to decorate them. Thanks so much.
Have a look at my Royal Icing post- there’s lots of info here: https://bakingamoment.com/royal-icing/.
This is a PERFECT recipe for PERFECT cookies that do NOT spread at all!! Thank you SO MUCH! I’ve been baking all day! Tried several other recipes. (my gingerbread men kinda look like aliens because they spread so bad. Lol) I had to turn one batch of another recipe into the crust for plum bars because it spread too much. Then I found this recipe! Awesome!
So happy you finally found it Tara! Thank you so much for the 5-star rating. And you might want to check out the gingerbread version here: https://bakingamoment.com/gingerbread-cookies-that-dont-spread-in-the-oven/.
Have you ever tried any of the new laser cut rolling pins on this dough? Does it work? I may need to try it with my new rolling pin.
I have not tried but I do think it would work! I believe there was another reader who commented here about using a stamp and they said it worked very well.
I’m a 57 yo male, and I’ve never made a homemade cookie in my life. But I’m looking forward to trying this recipe. Thank you for sharing!
That’s awesome Roger! Hope you have fun baking and enjoy the cookies!
Hello! I love love love this recipe. I’m trying to make a dairy free version. Any idea if butter flavored Frisco will work with this?
I’m not familiar with the product, but as long as it is meant to substitute for butter 1:1 I think it should work!
Hi – Can I just say that this sugar cookie recipe is the only one that has worked for me!! Believe me, I’ve tried them all. The dough is amazing-rolls out again and again like a dream! Thank you , thank you, thank you!
My pleasure Shannon! I’m so happy you like the recipe. Thank you for the positive feedback!
Hi, can I use sea salt instead of kosher? Kosher is hard to find where I live.
Thanks!
Hi there! Have a look at these search results; I think you will find the answer you are looking for: https://www.google.com/search?q=kosher+salt+vs.+sea+salt&rlz=1C1CHFX_enUS602US603&oq=kosher+salt+vs.+&aqs=chrome.0.0j69i57j0l4.3617j0j7&sourceid=chrome&ie=UTF-8.
Hi, this looks really good. Can’t wait to try it. One question though. In my country kosher salt is hard to find. Can I use normal sea salt?
Thanks!
I was wondering how far in advance these cookies could be made? Do they keep well?
Hi there Kerry! The shelf life is pretty much the same as any other cookie- a week or two in an airtight container. Hope that is helpful!
Just made this recipe! Absolutely perfect cut out cookies. I’ve been baking a long time, I usually trim the cutout cookies as soon as they come out of the oven to perfect lines, but not this time. Thanks so much for the tip and recipe 🙂
My pleasure Laura! Thanks so much for the 5-star rating!
Thank you for your recipe!!! Was surfing the internet for the best cutout recipe to make with the kids TODAY and I knew this was awesome recipe just reading it. Will be running to the store for that cornstarch!!!! Merry Christmas!!!!
That’s great Shawnee! I hope you enjoy it. Merry Christmas to you too!
Thanks alot!!! My cookies were terrible….Now they came out great. You are a wonderful person. Thank You and have a great holiday.
Rosetta Carter
You too Rosetta!