The best sugar cookie dough recipe for Sugar Cookie Cutouts out there! Won’t lose shape when baked, great flavor and easy to make and roll out!

Sugar Cookie Cutouts are one of my favorite childhood memories. My mom, sister and I would make a huge batch of sugar cookie dough and spend the day rolling, cutting and decorating.

My favorite combination was a thick and soft sugar cookie with frosting and cinnamon candies. They were delicious! My dad likes them super thin and crispy with simple cinnamon and sugar topping. While my mom enjoyed a medium thickness with sprinkles… or Jimmies, if you call them that. LOL.

I guess it never occurred to me until my adult years that not every sugar cookie dough recipe was for sugar cookie cutouts. Nope, some are drop cookies, others claim to be cutout recipes, but puff up and lose shape when baked.

The secret is using shortening instead of butter and making sure your sugar cookie dough is the correct temperture, not too hot or too cold. Like the Goldilocks of cookie doughs.

Tools for making Sugar Cookie Cutouts:

• Rolling Mat– For rolling out any dough or cookies or just protecting your counters and work space!
• Insulated Cookie Sheet– Insulated cookie sheets allow hot air to circulate around the entire cookie, resulting in even baking.
• Stand Mixer- While this is an investment, I can guarantee you will use it more than you realize and will never regret the decision. 

Here are some other easy dessert ideas:

• Caramel Apple Bites with Brie
• Chocolate Bacon Jam Cookies
• Peanut Butter Cake with Marshmallow Frosting
• Easy Meringue Ice Cream Cups
• Chocolate Caramel Pretzels
• Candy Toffee

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Sugar Cookie Cut Outs

Author: Jessica at Savory Experiments

Ingredients

• 3/4 cup shortening
• 1 cup sugar
• 2 eggs , room temperature
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions

1. Cream together shortening and sugar. Add eggs and vanilla, blend well.

2. Sift flour, baking powder and salt. Slowly blend dry mix into wet until a dough forms.

3. Refrigerate for 30 minutes to 24 hours. 

4. Preheat oven to 400 degrees. 

5. On a lightly floured surface, roll out cookie dough. Cut out desired shapes. Transfer cut-outs to a cookie sheet. Continue until sheet is full.

6. Bake for 6-7 minutes or until very lightly browned. remove from oven and transfer to a cooking rack. Repeat with the remaining dough.