There’s something magical about roll-out sugar cookies. Whether it’s holiday-themed cutouts, birthday shapes, or simply a sweet treat with tea or coffee, these cookies are the perfect canvas for creativity. When baked to perfection, roll-out sugar cookies are soft yet firm, hold their shape beautifully, and provide the ideal texture for decorating with royal icing, buttercream, or sprinkles.

Why This Roll-Out Sugar Cookies Recipe Works

A good roll-out sugar cookie must:

Hold its shape: Not spread too much in the oven.

Be soft but firm: Tender inside but sturdy enough for decorating.
Taste buttery and sweet: Balanced sugar flavor without overpowering sweetness.
Be easy to work with: Dough that rolls and cuts cleanly.

This recipe achieves all of the above thanks to careful ingredient ratios, proper chilling, and baking techniques.

Ingredients for Roll-Out Sugar Cookies

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking powder

½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar

1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, for added flavor)

Optional Decorations

Royal icing
Sprinkles or sanding sugar
Melted chocolate

Step-by-Step Instructions

Step 1: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Creaming incorporates air, which helps cookies stay tender.

Step 2: Add Egg and Extracts

Beat in the egg, vanilla, and almond extract until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 4: Mix Wet and Dry

Gradually add dry ingredients to wet mixture, mixing until dough forms. Stop as soon as combined; overmixing can make cookies tough.

Step 5: Chill the Dough

Divide dough into 2 discs, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to overnight). Chilling prevents spreading and makes dough easier to roll.

Step 6: Preheat Oven

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll Out Dough

Lightly flour your surface and rolling pin. Roll dough to ¼-inch thickness. Keep dough cool to prevent sticking.

Step 8: Cut Shapes

Use cookie cutters to cut desired shapes. Transfer carefully to baking sheets.

Step 9: Bake

Bake for 8–10 minutes, or until edges are lightly golden. Avoid overbaking to keep cookies tender.

Step 10: Cool

Cool on baking sheets for 5 minutes before transferring to wire racks. Cool completely before decorating.

Expert Tips for Perfect Roll-Out Sugar Cookies

Use cold dough – Chilled dough is easier to handle and prevents spreading.
Measure flour carefully – Too much flour can make cookies dry.

Roll evenly – Ensures uniform baking and consistent cookie thickness.
Use parchment or silicone mats – Prevents sticking and promotes even baking.
Decorate when fully cooled – Prevents icing from melting or sliding off.

Variations

1. Classic Vanilla Sugar Cookies

Stick to vanilla extract only for a simple, sweet flavor.

2. Almond Roll-Out Cookies

Add ½ teaspoon almond extract for a nutty undertone.

3. Chocolate Roll-Out Cookies

Substitute ¼ cup flour with cocoa powder for a chocolatey twist.

4. Gluten-Free Version

Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum.

5. Holiday or Birthday Designs

Use colored icing, sprinkles, or edible glitter for festive touches.

Best Icing and Decoration Options

Royal Icing: Perfect for detailed designs; dries hard.

Buttercream: Soft, creamy finish; best for simple designs.
Sprinkles or Sugar Crystals: Adds sparkle and crunch.
Chocolate Drizzle: Melted chocolate creates elegant finishing touches.

How to Store Roll-Out Sugar Cookies

Room Temperature

Store fully decorated cookies in an airtight container for up to 5 days.

Refrigeration

Store decorated cookies (with perishable icing) in the fridge for up to 7 days.

Freezing

Dough: Wrap tightly and freeze for up to 3 months. Thaw in fridge before rolling.

Baked Cookies: Freeze fully cooled cookies in airtight containers up to 3 months. Decorate after thawing for best results.

Frequently Asked Questions

Q1: Can I make dough ahead of time?
Yes. Dough can be refrigerated up to 24 hours or frozen up to 3 months.

Q2: Can I use room-temperature butter?
Yes, but overly soft butter can cause cookies to spread. Chill dough if necessary.

Q3: Why do my cookies spread too much?
Possible reasons: dough too warm, overbaked, or not chilled before rolling.

Q4: Can I use a stand mixer?
Yes, beat butter and sugar using paddle attachment. Fold in flour gradually.

Q5: How do I get crisp edges and soft centers?
Bake until edges are just golden and allow cookies to cool slightly on the sheet.

Serving Suggestions

Pair with tea, coffee, or hot chocolate
Use as edible decorations for cookie platters
Perfect for gifting during holidays, birthdays, or celebrations

Conclusion

Roll-out sugar cookies are versatile, fun, and delicious. With this best roll-out sugar cookies recipe, you’ll achieve bakery-quality cookies that hold their shape, bake evenly, and taste amazing. From classic vanilla to chocolate or almond variations, these cookies are perfect for decorating, gifting, or enjoying as a sweet treat.

Whether it’s for Christmas, a birthday party, or a simple weekend baking session, mastering roll-out sugar cookies elevates your baking repertoire and delights friends and family alike.

Roll-Out Sugar Cookies Recipe: Soft, Crisp, and Perfect for Decorating

Author: WAFA LI

Print Recipe

Ingredients

• 2 cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• 6 tbsp cold butter or refined coconut oil, cubed
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ tsp almond extract (optional—adds classic bakery depth)

Icing (optional, no-drip royal-style):
• ¾ cup powdered monk fruit–erythritol blend
• 1–2 tbsp unsweetened almond milk or lemon juice
• Natural food coloring (optional)

Instructions

Chill dough (crucial!): Whisk dry ingredients. Cut in cold butter until crumbly. Mix in egg, vanilla, and almond extract until dough forms. Divide in half, flatten into disks, wrap in parchment, and chill 1 hour (or freeze 30 min)—this prevents sticking and spreading.
Preheat oven to 325°F (165°C). Line sheets with parchment.

Roll one disk between two sheets of parchment to ¼-inch thickness. Peel top sheet, cut shapes with floured cookie cutters. Transfer to sheet with a thin spatula.
Re-roll scraps once (overworking toughens). Chill cut cookies 10 min before baking—keeps shapes sharp.
Bake 10–12 min until edges are just golden. Cool 5 min on tray, then transfer.

Icing: Whisk powdered sweetener with 1 tbsp liquid; add more drop by drop until thick but pipeable. Flood or pipe as desired. Let set 1–2 hrs.

💡 Memory note: Like your love of Cinnamon-Sugar Crescent Roll Pizza and creative dough-based desserts, these offer playful, hands-on baking with clean, satisfying results—ideal for festive gifting or themed fun!