Seriously Perfect Cut Out Sugar Cookies: The Ultimate Recipe & Decorating Guide

Welcome to Day 12 of our exciting “30 Days of Cookies” series! Throughout November, we’re dedicated to bringing you a new cookie recipe every single day – that’s 30 unique recipes, developed, baked, photographed, edited, and written, all within 30 days. It’s a whirlwind of cookie-making madness, but oh so delicious! For a complete collection of all the posts, make sure to visit our 30 Days of Cookies Archive page. Today, we’re thrilled to feature a truly special contribution: these Seriously Perfect Cut Out Sugar Cookies, brought to you by our incredibly talented guest blogger, Melissa from Little Bow Sweets. Be sure to follow along on Instagram for exclusive behind-the-scenes glimpses of this epic cookie marathon, and don’t forget to share your own cookie creations using the hashtag #30daysofcookies!

Today is an absolute treat for all our baking enthusiasts! We’re handing over the reins to Melissa from Little Bow Sweets, who is renowned for her exceptional skills in the baking world. Melissa isn’t just a fellow baking addict; she possesses a unique talent for creating baked goods that are not only incredibly delicious but also visually stunning works of art. Her cookies are truly a feast for both the eyes and the palate. Today, she’s generously sharing her favorite cut-out sugar cookie recipe, along with five invaluable tips to achieve decorating perfection. We’ve seen her work firsthand, and we guarantee you’ll be amazed by what she can do. So, without further ado, let’s dive into Melissa’s sweet world of perfect cookies!

For me, there’s an undeniable charm and perfection in a simple sugar cookie. With just a few basic ingredients and a relaxing afternoon to spare, you can create something utterly adorable and incredibly delicious that brings joy to everyone. While there are countless sugar cookie recipes out there, this particular variation has consistently delivered the most reliable and impressive results for me, which is why it has become my trusted go-to recipe. It ensures your cookies hold their shape beautifully and taste divine every time. To help you achieve your own baking success, here are my top five essential tips for crafting the perfect sugar cookie, from dough preparation to the final decorative touches:

1. Stay Cool: The Essential Chill: This tip is paramount, and I cannot stress it enough: do not, I repeat, do not, try to skip any of the designated chilling times. It might feel like a minor inconvenience, adding extra steps to chill the dough in between rolling and cutting. However, trust me when I say that thoroughly chilled dough is the absolute secret to perfect cookies. Chilling prevents the butter from melting too quickly in the oven, which in turn stops your cookies from spreading and losing their beautiful shape. It results in clean, crisp edges and a wonderfully tender texture, making all that waiting time completely worthwhile.

2. Stick to It: The Parchment Paper Method: Investing in quality parchment paper is a game-changer for cut-out cookies. My preferred method is to roll the dough out evenly between two sheets of parchment paper. This simple technique offers multiple benefits. Firstly, it allows you to easily move your sheets of rolled dough in and out of the fridge without any fuss. Secondly, and crucially, it ensures that your dough won’t stick to your rolling pin or work surface, eliminating the need for excessive dusting with flour. Using too much flour can lead to a dry, tough, and crumbly cookie, compromising the delicate texture we’re aiming for. Parchment paper guarantees a smooth process and perfectly textured cookies.

3. Grease Up: Effortless Cutting and Transfer: This is a small trick that makes a huge difference in efficiency and preventing frustration. I always keep a tiny bowl of vegetable or canola oil handy while I’m cutting cookies. I use my fingertips to apply a very thin layer of oil to my cookie cutters before each use, and I also lightly coat the spatula I use to transfer the delicate cut cookies onto the baking trays. I started doing this a few hundred cookies ago, and it has undeniably made my cookie-cutting process so much smoother and easier. The slight greasing prevents sticking, ensuring clean cuts and intact shapes, saving you time and headaches.

4. Pipeline Perfection: Mastering Outlines: When you’re piping intricate outlines on your cookies, there’s a specific technique that will elevate your decorating game. Instead of holding the piping bag flush against the cookie, lift the piping bag slightly away from the surface of the cookie. Then, slowly and steadily pull the icing in the line you’re trying to create. The icing will naturally fall into a “tube” and settle onto the cookie in a much straighter, smoother, and more consistent line than if you were to pipe by keeping the bag close. This gravity-assisted method reduces wobbles and gives you cleaner, professional-looking borders, which are essential for flawless flood icing later on.

5. Keep them Coming: Always Bake Extra: This tip isn’t just a suggestion; it’s a vital warning! I’m not even joking – whatever quantity of cookies you think you’ll need, make more. These perfectly delicious cut-out sugar cookies are, hands down, the only item on my entire baking menu that I simply cannot resist. I regularly receive messages from people confessing that they’ve accidentally (or intentionally!) devoured an entire bag in one evening. These cookies are dangerously good and incredibly addictive. So, be prepared for them to disappear quickly, and perhaps keep your running shoes handy for an extra jog to balance out the inevitable indulgence!

Now that you’re armed with Melissa’s invaluable tips for creating the perfect base, it’s time to get into the heart of the matter: the recipe itself! This recipe for “Perfect Cut Out Sugar Cookies with Easy Icing” is designed to be straightforward, yielding tender, flavorful cookies that hold their shape beautifully and are ideal for decorating. Get ready to bake some magic!

Perfect Cut Out Sugar Cookies with Easy Icing

This recipe guarantees beautifully shaped, tender sugar cookies perfect for any design, topped with an easy-to-use royal icing. Recipe Source: Little Bow Sweets

5 from 2 votes

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Total Time: 20 minutes mins

Servings: 18 cookies

By: Melissa Rose

Ingredients

For the Cookies:

• 1 cup unsalted butter cut into chunks and softened for about half an hour at room temperature (or if you’re impatient like me, carefully microwave in three 5-second intervals until just soft)
• 1 cup granulated white sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups cake flour (provides a tender crumb)
• ¼ teaspoon salt

For the Easy Icing:

• 2 large egg whites
• 4 cups powdered sugar (also known as confectioners’ sugar)

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Instructions

For the Cookies:

• In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and a pale white color. This step incorporates air, making the cookies tender.
• Next, beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure everything is incorporated.
• In a separate bowl, whisk together the cake flour and salt. Gradually add this dry mixture to the mixer on low speed. To ensure everything is combined nicely and to prevent a flour cloud, I like to throw a dish towel over the bowl and turn the mixer up to medium speed for about a minute.
• Remove the dough from the mixer and paddle. Place it on a piece of plastic wrap on your counter. Gently pat the dough out into a disk about 2-3 inches thick, wrap it tightly, and chill in the refrigerator for a minimum of 45 minutes. This initial chill is crucial for handling the dough.
• Unwrap the chilled dough, place it between two sheets of parchment paper, and roll it out evenly to about ¼ inch thick. Return the rolled dough, still sandwiched between the parchment paper, to the fridge for another 30 minutes. This second chill ensures the cookies maintain their shape during cutting and baking.
• While the dough is chilling, preheat your oven to 325°F (160°C).
• Remove the chilled sheet of dough from the fridge, carefully peel off the top piece of parchment paper, and use a lightly greased cookie cutter to cut out your desired shapes. With a greased spatula, carefully transfer these cut shapes to a cookie sheet lined with fresh parchment paper.
• Once your trays are filled with cut shapes, freeze them for an additional 20 minutes. This final chill before baking is key to preventing spread and ensuring beautifully crisp edges.
• Place the frozen tray in the center of your preheated oven and bake for 12-15 minutes. Keep a close eye on them; the cookies should look just barely golden around the edges, indicating they are perfectly baked.
• After five minutes of cooling on the baking sheet, carefully transfer the cookies to a wire cooling rack to cool completely. They must be fully cooled before decorating.

To Make the Easy Icing:

• Place the egg whites and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Begin mixing slowly for a minute or two to combine the ingredients without creating a cloud of sugar. Then, increase the speed to high and beat for 5-7 minutes until the mixture forms stiff, glossy peaks.
• Divide the thick icing mixture into smaller bowls, depending on how many colors you plan to use for decorating. I highly recommend using concentrated gel food colors, as they provide vibrant hues without watering down the consistency of your precious icing.

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Notes on Decorating with Royal Icing

To begin decorating your cooled cookies, take a portion of the thick icing mixture and transfer it to a piping bag fitted with a small round tip (such as PME Supatube No. 1 or Wilton 2). Use this thick icing to pipe around the edges of your cookie, creating a distinct border. Remember Melissa’s “Pipeline” tip: lift the bag slightly away from the cookie as you pipe to achieve neater, more consistent lines. It’s crucial that your borders connect completely, otherwise, your flood icing will spill over the edges! For the flood icing, in a separate bowl, thin some of the thick icing mixture with water, adding it half a teaspoon at a time. Mix until it is runny enough to drip easily off a spoon – think the consistency of liquid whipping cream or thick glue; that’s the ideal consistency you’re looking for. Using a small teaspoon or a squeeze bottle, carefully spoon or squeeze a little of this runny icing onto the areas bordered on your cookies. Use the back of the spoon or a small offset spatula to gently push the icing to the edges of the border. A toothpick or scribing tool is perfect for working the icing into small corners, fixing any air bubbles, and ensuring a smooth, even surface. I always recommend allowing the decorated cookies to dry for several hours, or even overnight, before attempting to stack them or place them in bags. This ensures the icing is fully set and won’t smudge. However, if you’re making them with kids, they probably won’t last that long before being eagerly devoured!

Nutrition Information (per cookie)

Calories: 425kcal |
Carbohydrates: 60g |
Protein: 3g |
Fat: 18g |
Saturated Fat: 8g |
Cholesterol: 36mg |
Sodium: 224mg |
Potassium: 49mg |
Sugar: 42g |
Vitamin A: 330IU |
Calcium: 9mg |
Iron: 0.3mg

Wasn’t that just the cutest and most insightful content? I’m absolutely enchanted by the idea of transforming simple sugar cookies into whimsical chocolate chip cookie look-alikes. It’s truly an inspiring idea, and I’m already envisioning myself pulling out my cake decorating supplies to put these brilliant tips to work soon! Melissa’s creativity knows no bounds, and her ability to make baked goods so artfully appealing is truly remarkable. If you loved this post and Melissa’s incredible expertise, you absolutely must wait until you see some of her other stunning creations over at Little Bow Sweets. Every single one is just so incredibly adorable and utterly mouth-watering. A huge thank you to Melissa for sharing her passion and talent with us today, making Day 12 of “30 Days of Cookies” an absolute highlight!