Old Fashioned Rolled Sugar Cookie Recipe (2024)

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Cut out sugar cookies are one of the best Christmas sugar cookies recipe to make.Requiring just simple ingredients, these soft and chewy cookies are so much fun to make with the whole family!

Christmas sugar cookies are part of our family holiday season traditions. This Old Fashioned Rolled Sugar Cookie recipe is often the first thing I pull out of my recipe box to make. In fact, my kids think it’s the best sugar cookie recipe of all. The first time I made it with my boys’ help was when they were 2 and 4 years old!

Old Fashioned Rolled Sugar Cookie Recipe (1)

Why you’ll love these Christmas sugar cookies

This cut out out sugar cookie recipe is a great recipe that makes a soft sugar cookies that can be easily frozen if desired.

The tender dough mixes up quickly and doesn’t need to be chilled before rolling.

I usually bake the whole batch, let them cool, and then freeze them between layers of waxed paper in airtight containers.

Once it’s time to serve them, I thaw out the baked rolled sugar cookies and mix up a small batch of icing for the amount I want to serve. It’s easy and so delicious.

Old Fashioned Rolled Sugar Cookie Recipe (2)

How to Make Old Fashioned Rolled Sugar Cookies

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Supplies Needed for Soft & Tasty Cut Out Sugar Cookies:

Large Bowl
Medium Bowl
Mixing Spoons
Pastry blender
Pastry cloth & rolling pin cover set (optional)
Rolling Pin
Cookie Cutters (whatever designs you choose) (I like Christmas trees, hearts, & mittens)
Cookie Sheet
Wire Cooling Racks

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Rolled Sugar Cookies Ingredients:

4 cups all purpose flour
1 tsp. Baking Powder
1/2 teaspoon salt
1 cup Butter
2 large Eggs, beaten
1/3 cup Milk
1 tsp. Vanilla extract
1 1/2 cups white sugar
1 teaspoon Baking Soda

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How to Make this Old Fashioned Rolled Sugar Cookie Recipe

(A printable recipe card is located at the end of this post for your convenience.)

You’ll mix up this simple recipe in 2 seperate bowls.

1. In the first large bowl, mix together:

4 cups flour,
1 tsp. baking powder, and
1/2 tsp. salt,
Cut in 1 cup butter with a pastry blender or 2 knives.

2. In another bowl, mix together:

2 beaten eggs
1/3 cup milk,
1 teaspoon vanilla extract,
1 1/2 cup sugar, and
1 teaspoon baking soda

4. Pour the liquid mixture into the dry mixture and stir gently.

5. Flip the dough onto a lightly floured pastry mat, and knead it gently ~ just so it sticks together.

6. Divide dough into 2 portions. Start with the first portion and roll dough out to about 1/2 inch thickness.

I use my Grandmother’s antique dough rolling pastry set (pictured above), but I’ve rounded up a whole list of top tools for dough rolling here.

Here is a video on tips for rolling out this sugar cookie dough:

7. Using your favorite cookie cutters, cut out whatever shapes you’d like. We have stars and trees at our house…

8. Place on prepared baking sheets about 2 inches apart. (Placing parchement paper on the baking sheets makes for easy clean up.)

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9. Bake cookies at 375 degrees for 5 minutes – or until very lightly golden brown.

Top Tip: The secret to soft and chewy old fashioned sugar cookies is to take them out before they start to brown. If they are too browned, they will turn crunchy!

10. Cool completely on a wire rack before icing.

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Once completely cooled, ice with your favorite homemade frosting.

Here is my quick and easy homemade frosting for sugar cookies. Or, you could try a fun idea using marbled icing.

Yield: About 4 dozen

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How should I store these cut out sugar cookies?

Store these sugar cookies in an airtight container at room temperature for up to 2 weeks. However, I feel better always refrigerating or freezing mine until I’m ready to use them.

To freeze sugar cookies, place them in an airtight container or heavy duty freezer bag, being careful to seperate each layer with wax paper or parchment paper to prevent them from sticking together. Store in the freezer for up to six months.

For Valentine’s Day Sugar Cookies:

You can use this same sugar cookie recipe for all seasons! Just use whatever shaped cookie cutter matches the holiday. Heart shaped cookie cutters with pink icing make darling Valentine’s Day cookies. Another option is to make marbled heart sugar cookies. They’re so pretty!

Need more help with Christmas cookie making?

I’ve put together a recipe collection of Christmas cookie recipes to help you save time & stress. Click the button below for all the details!

SAVE TIME & STRESS!

CHRISTMAS COOKIES RECIPES COLLECTION

With a mix of traditional & trendy Christmas cookies, this recipe collection with pictures can help bring back the fun (& simple) traditions of Christmas baking.

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For more Merry Christmas Season Recipes, you may want to check out these posts:

Christmas cookie recipes with pictures
Christmas Dipped Chocolates,
Swedish Tea Ring,
Overnight Buns,
Christmas Breakfast Recipes

More Christmas Cookies Recipes:

Never Fail Fudge
Make this condensed milk fudge recipe in the microwave in 5 minutes!
Chocolate Marshmallow Log
Cranberry Lemon Bars
Jam Sandwich Cookies (a shortcut recipe!)
75+ Christmas cookie recipes with pictures
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Gluten-free cut out cookies

Old Fashioned Rolled Sugar Cookie Recipe

Yield: 4 dozen

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

This old fashioned rolled sugar cookie recipe is the best cut out cookie recipe! The dough is easy to work & the cookies are soft & YUMMY!

Ingredients

4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 cup Butter
2 Eggs, beaten
1/3 cup Milk
1 tsp. Vanilla
1 1/2 cups Sugar
1 teaspoon Baking Soda

Instructions

Mix together the flour, baking powder, and salt. Cut in the butter with a pastry blender
In another bowl, mix together the eggs, milk, vanilla, sugar, and baking so
Pour the liquid mixture into the dry mixture and stir gently
Flip the dough onto a lightly floured pastry mat, and knead it gently ~ just so it sticks together
Divide into 2 portions and roll each portion out to about 1/2 inch thick.
Using cookie cutters, cut out whatever shapes you’d like. We have stars and trees at our house…
Place on baking sheets about 2 inches apart.
Bake for 5 minutes in an oven that has been preheated to 375 degrees.The secret to soft and chewy old fashioned sugar cookies is to take them out before they start to brown. If they are lightly browned, they will turn crunchy!
Cool completely on wire racks before icing.Step 10: Once completely cool, ice with buttercream icing with food coloring.

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Nutrition Information:

Yield: 48Serving Size: 1 grams
Amount Per Serving:Calories: 100Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 95mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g

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Old Fashioned Rolled Sugar Cookie Recipe (2024)

FAQs

What is the trick to sugar cookies? ›

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

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What is the best thickness to roll sugar cookies? ›

With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Why are my rolled sugar cookies spreading? ›

Your sugar cookies might be spreading because your house is really hot. You may start with a butter that is the right temperature, but if your house is really hot...it's going to start melting before it gets to the oven. In this case...you really will need to chill your dough before baking.

Tell Me More ›

How long should you chill sugar cookie dough? ›

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours.

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What is the secret to making cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

Always use butter.
Choose the right sugar.
Choose the right flour.
Check your flour is in date.
Choose the right kind of chocolate.
Cream the butter and sugar.
Beat in the eggs.
Fold in the flour.

More items...

Know More ›

Why is my sugar cookie dough falling apart when rolling? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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What makes sugar cookies hard? ›

If you roll them out too thin then they are more likely to over-bake and harden as they cool. No one likes a hard, dry sugar cookies! Don't over-bake them. If you wait to see golden brown along the edges like you would with other types of cookies, they will be overcooked!

Learn More Now ›

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

How to keep rolled sugar cookies from spreading? ›

The Rules for Making Sure Your Sugar Cookies Don't Spread.
Rule No. 1: Bake at the Right Temperature.
Rule No. 2: Don't Over or Under Cream Your Butter.
Rule No. 3: Don't Over-Soften Your Butter.
Rule No. 4: Don't Overcrowd the Baking Sheet.
Rule No. 5: Make Sure Your Ingredients Have Not Expired.
Rule No.

Jul 23, 2022

Read The Full Story ›

Why are my sugar cookies puffing up so much? ›

Don't Overwhip Butter and Sugar

The more air you put into the sugar cookie mixture the more it will affect not only the spread of your cookies but those little air bubbles that you sometimes get on the surface of your cookies once baked.

Show Me More ›

Can you over mix sugar cookie dough? ›

You really can overmix sugar cookie dough, which then leads to a tougher, chewier cookie. To ensure a light, fluffy cookie every time, mix until your ingredients are just incorporated and then put the mixing spoon down for good.

Get More Info ›

What to avoid when making cookies? ›

One mistake that is often made when baking cookies is using too much butter when softening it. This can cause the cookies to spread too much and become thin and crispy. Another mistake that is sometimes made is not using enough butter, which can cause the cookies to be dry and crumbly.

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How long should I chill cookie dough before baking? ›

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Should I chill my sugar cookie dough? ›

Chilling the dough also improves the way your cookies taste. "In terms of flavor, you'll notice more depth of flavor from the vanilla and the sugar will taste sweeter," says Haught Brown. "In terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center."

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How do I get better at decorating sugar cookies? ›

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Why do my sugar cookies not keep their shape? ›

Chill the Cookie Dough

Chilling your cookie dough is the single biggest piece of advice I give people to stop their sugar cookies spreading too much. By allowing your cookie dough to chill and rest in the fridge for between 24-72 hours allows the fat in your cookies, to solidify.

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Why chill sugar cookie dough? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.