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.
Thank you!!!! You saved me. I had tried a few recipes but my cookies kept falling apart. At crunch time I took a leap of faith with your recipe as I had no time for a test run. They came out perfect and delish??. My nephews and family loved. Thanks again.
You’re so welcome Samantha! I’m so happy everyone liked them!
Omg love the gingerbread recipe – they came out perfectly. Quick question – I’m in the middle of this recipe but I used the paddle attachment in my kitchen aid – should I have used the whisk? Seems like it’s taking a long time to come together.
I’ll post a photo of the gingerbread ones!
So great to hear Gwendolen! I would definitely recommend using the paddle attachment for just about any cookie recipe. Cookie dough is usually too stiff for a whisk. Enjoy!
I found my dough dry? I only used 3.5 cups flour and 1/2 cup cornstarch. Took a long time to combine and then as I tried to form a ball it was dry? Bad flour? Too much flour? Thoughts
Hey Nicole! This is one of those recipes where the amount of flour needed can vary. I recommend adding it just 1/2 cup at a time, and stop adding just as soon as the dough comes together. There’s lots more info on this given to the readers who have commented before you. If you’ve overdone it with the flour, you can moisten the dough back up with a few drops of heavy cream.
I left the dough on counter at room temperature overnight. It’s pretty chilly in my kitchen – heat no yet turned on.
Very hard to roll out. Edges crack all around – big cracks that go almost to center of dough. No elasticity at all. Can’t use it.
Gonna make another batch right now cause I need these cookies for tomorrow.
I would rate myself as a pretty competent baker. I make tons of cookies every year with no problems. I like rolling out cookie dough so I don’t know what the problem is here, but I really like your thoughts about neat edges so I’m gonna start over.
I’d appreciate your feedback!
Step 5 says stir in vanilla. This is after dough has pulled away from sides and makes itself into ball. Very hard to stir in anything at this point. I added the vanilla while the dough was mixing, along with the eggs.
I had made 4 batches of this dough so I could start baking early today, Sunday. Now I’m making fresh batch and praying it comes out so that I can roll it.
Hi there! I’m sorry to hear that you’ve had some difficulty. I would encourage you to read the note at the bottom of the recipe card about adding the flour just a little bit at a time, and that you may not need all of the flour. As soon as the dough starts to gather itself into a ball you should stop adding flour. If it’s at all crumbly or cracking, you’ve added too much. But you can always moisten it back up by working in a few drops of cream, as noted a few times in some of my previous comments. Hope this info is helpful to you!
Wow! Fantastic recipe! Dough was a dream to work with and the flavor and texture of the cookies is spot on. Thank you so much for the baking tips that you put on here as well. I can’t wait to try some of your other recipes!
Awesome! So glad you were pleased. Thanks so much for the 5-star review!
Can I add spices to this recipe? Like cinnamon and clove? Maybe a teaspoon?
Yes absolutely! Feel free to experiment with any kind of spice or extract.
Will this cookie dough hold its shape when using an embossed rolling pin?
Yes!
Thankyou, I will try it!
Good luck and I hope you enjoy. There are comments from other readers who have embossed cookies using this recipe, if you’d like to take a look.
Hi,
I will take any advice I can get, been spending my days buying everything I’ll need and now scared to start.
Sherri
Hi Allie, do you have a metric recipe for the chocolate version? I searched the chocolate mint slice recipe and theree isnt a metric version. Thank u!
Just type “Chocolate Sugar Cookies,” in the search bar at the top of my site. It will come right up, and you can click the “metric” button just below the list of ingredients. Good luck!
I thought I found square cookies but now I cannot find them! They were decorated with royal icing and piped flowers. ???
I’m not sure what you’re asking me… ???
Thank you SO much for posting this! I’m a new “cookier” and really love decorating with royal icing – but my cookies kept coming out deformed! I went to the store as soon as it opened this morning (7 am), bought some cornstarch, whipped up a new batch of dough… and they came out PERFECT! No spreading, no awkward deformities! Just cute paw prints and pumpkins. Haven’t tried them yet, but I hope they taste as good as they look!
I did slightly alter the recipe, as I like a stronger flavor. Just added more vanilla extract as well a touch of almond extract.
So glad you were pleased! 🙂
I knocked a star off because I am not a fan of cornstarch…I actually don’t like what it does in a cookie…I just use flour and they still came out fine and held their shape…I am new here and love what you are doing…both with your recipes …and your photography
I am old school…I cringed when you talked about cornstarch in shortbread…for me shortbread is sugar butter and flour….and at times I add a little lavender
I look forward to revisiting here during the colder months and major baking season…thank you for your kindness in sharing your talents
😂Isn’t this a sugar cookie? Why do you call it short bread, is sugar cookies a type of short bread?😅
I do not call it a shortbread, but I do compare the texture to that of shortbread. It is a cut-out sugar cookie. They are not the same thing- if you’d like to know more about what shortbread is, click here: Shortbread Cookies.
Is there some kind of trick when creaming the sugar with cold butter? My sugar is flying all over the place.
You would of course want to start the mixer on a lower speed, just until things start to incorporate, then turn it up as needed. Other than that, just follow along with the video and you should be good.
Hi Allie! I love your cookies recipes. Just thinking about Christmas. I made this recipe yesterday adding orange and lemon zests, delicious, what a flavor and it also kept the shape perfectly!
Can I make this dough in advance and let it in fridge overnight or more before rolling and cutting?
Thank you
Hey Claudia! Your citrusy cookies sound amazing! You can make this dough ahead but it does tend to become drier as it sits, so if you choose to do that you might want to decrease the amount of flour slightly. If you still find that the dough becomes too crumbly, you can moisten it back up by adding in a few teaspoons of heavy cream. Good luck!
Thank you Allie. I’ll do it, and let you know the result. Best regards
Hi,
Do I bake the cookies at 375 degrees celsius for 9-12mins?
I have noted the pre-heat temperature, but not the baking tempature. 375 degrees is alittle high as well for an oven.
Let me know, thank you!
375 degrees F.
I LOVE your recipe! I’m a novice baker and it was easy and the cookies were beautiful and delicious!
I also found a royal icing recipe to decorate them, that contained a small amount of cream cheese. It was so delicious and yet it hardened so that the cookies could be stacked and even mailed. Do you happen to know this recipe? I thought it was yours, but I can’t find it again.
So happy you like the recipe Kathryn! I do have a royal icing recipe, but it doesn’t contain any cream cheese. If you’re ever looking for something specific here, just type it into the search window at the tippy top of this site. Good luck, I hope you’re able to track it down!