Cut Out Sugar Cookies


I have used this cut out cookie recipe for 40 years! The cookies are delicious to eat plain or to frost with your favorite icing. My eight year old granddaughter made these cookies, with my help of course, that’s how easy they are. The best part about this is that she gave me the heart cookie cutter for Christmas! These cookies freeze very well.



This is a few of our finished cookies.

I found this icing recipe from under Cookie Icing

which uses meringue powder.






In a large mixing bowl (I use my stand

mixer but you can even mix by hand)

mix the butter and sugar.



Add the eggs one at a time.



Mix in each egg until combined.



Add the vanilla extract and combine.



In a small bowl, whisk the

dry ingredients together.



Add the dry ingredients a little at

a time to the batter, mixing well

after each addition until used up.



Once combined, remove

from the bowl and form a

few balls of cookie dough.



Roll the cookie dough out on a lightly

floured surface and using a cookie

cutter, make your shapes.



Place the cookies onto an ungreased

cookie sheet keeping them 1” apart.

I have found the best cookie sheet for

these cookies is an air bake cookie

sheet but any cookie sheet will work.



Bake in a preheated 375 degree oven

for 6 – 10 minutes or until the bottom just

starts to turn a light brown. Time depends

on the thickness of your cookies. Let the

cookies cool on a foil covered counter.



490AEC44-CF1D-4987-8C60-4B581B949346Frost or eat as is.


Cut Out Sugar Cookies



  • 2 cups butter, (4 sticks) softened
  • 3 cups granulated sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 7 cups all purpose flour
  • 4 tsp cream of tartar
  • 2 tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, or a stand mixer, mix the butter and sugar. This can also be done by hand.
  3. Mix in the eggs one at a time, mixing well after each added egg.
  4. Add vanilla extract and mix.
  5. In a small bowl, whisk together the dry ingredients.
  6. Gradually mix the dry ingredients into the batter until used up.
  7. Form a few balls of cookie dough and roll each one onto a clean, dry surface that has been dusted with flour.
  8. Cut the shapes into the dough with a cookie cutter and place on ungreased cookie sheets, keeping the cookies 1″ apart.
  9. Bake for approximately 6 – 10 minutes (depending on the thickness of your cookies) or until they just start to brown.
  10. Place cooked cookies onto a foil covered counter to cool.
  11. Eat as is or frost with you favorite icing.

This makes a lot of cookies. I usually cut this recipe in half.



    • Awww thank you Angela. It took me years to figure out my favorite cookies and now I never change recipes. These are the easiest cut out cookies, they taste great and freeze well!!!! I just ate my last Christmas snickerdoodle a couple of days ago! Have a great weekend!

      Liked by 1 person

  1. I love all cookies, but Sugar Cookies with icing and Snickerdoodles are my favorite cookies. Of course, I use the same base for both, just add cinnamon/sugar for the Snickerdoodles. I’ve never used meringue powder before, so will have to try it.

    Liked by 1 person

    • I love frosting with the royal frosting made with the meringue powder when I want to give some away. They harden nicely and are fun to design. My snickerdoodles are a different recipe as they have cream of tartar in them. I agree, any cookie is delicious!!! Thank you Lisa❣

      Liked by 1 person

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