Easy, chewy, no-chill, cut-out sugar cookies that are perfect to bake and decorate for any holiday!
I’m finally finally finally getting around to sharing my favorite cut-out sugar cookie recipe that I’ve been making and perfecting for years. I can’t even tell you how many times I’ve emailed or texted this recipe to a friend asking for it so it’s about time I share it on here with all of you.
It’s the perfect recipe. Most importantly, the cookies are delicious! We’re talking chewy and perfectly sweetened with a simple sugar icing that compliments it so tastefully.
They’re so easy to make, super kid-friendly when it comes to rolling out the dough and cutting into shapes, and no chilling required which means you can mix the dough and have your first batch in the oven in no time. Because seriously, who really has the patience when it comes to waiting for cookies?? Especially the kiddos!
The dough is balanced perfectly to hold its shape through baking, icing, sprinkling, serving and enjoying.
I like flavoring the dough with almond extract, but vanilla extract and also peppermint extract turn out super tasty too. Feel free to use your favorite or switch it up each time.
I also like the results I get from using half and half in both the dough and the icing. It adds just the right amount of rich moisture to the texture of the cookies and thickness of the icing.
We bake this recipe all throughout the year. Whether it’s a birthday party, a football watch party, Valentine’s Day hearts for the school party, the Christmas cookie exchange or just our family in the kitchen having fun, this recipe is a success for any occasion.
I hope baking, decorating and eating these sugar cookies brings sweet memories and delicious enjoyment to you and your family and friends for years to come.
- 1 cup (2 sticks) unsalted butter, barely softened
- 2 cups white granulated sugar
- 2 tablespoons half and half
- 1 teaspoon almond extract, vanilla extract or peppermint extract
- 3 large eggs
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups powdered sugar
- ¼ cup half and half
- Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy. Beat in the half and half and almond extract and then the eggs, one at a time, until mixture is well combined. Add the flour, baking powder and salt. Mix on low speed until a thick dough forms.
- On a floured surface, roll half of the dough out to ¼-inch thickness. Cut into desired shapes. Repeat with remaining dough until you've used it all.
- Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk 3 cups powdered sugar and ¼ cup half and half in a medium bowl until smooth and spreadable. Spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets. Repeat with remaining cookies.
Cookie dough can also be frozen up to 6 months. Wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before rolling out and cutting into shapes to bake.