This post may contain affiliate links. Please see our disclosure policy.
These cut out sugar cookies are one of my most trusted cookie recipes and the base I use anytime I need cookies that hold their shape and still taste incredible.
They’re buttery, soft in the center, lightly crisp on the edges, and finished with an easy marbled icing that makes every cookie look like a little piece of edible art!
Pin this now to find it later
Pin ItIf you’re searching for Valentine’s Day sugar cookies that feel special but aren’t complicated, this is the recipe I recommend again and again. I’ve tested this dough dozens of times over the years, and it’s the one I come back to for clean edges and consistent results
(If you’re new here, you can browse all of my cookie recipes!)
Why These Cut Out Sugar Cookies Work
When it comes to cut out sugar cookies, the dough matters more than anything. This recipe was developed specifically for rolling, cutting, and baking clean shapes — not spreading cookies or drop-style doughs.
It’s the same dependable approach behind many of my seasonal cookie recipes on Sugar and Charm, including Christmas sugar cookies, festive Halloween cookies, and sweet favorites like mini heart-shaped sugar cookies.
Why this dough works:
- Chilled dough prevents spreading
- Cornstarch keeps cookies soft and tender
- Balanced ratios create clean edges
- Dough rolls smoothly without cracking
I also use this method for decorative cookies like my easy brushstroke sugar cookies and pair it with buttery favorites like cut out shortbread cookies and lemon shortbread cookies when building a dessert charcuterie platter. For alternatives, see my sugar-free cookies.
If you’re building a dessert spread, these cookies pair beautifully with:
- Valentine’s Day Dessert Platter
- Dessert Charcuterie Board
- Easy Party Desserts
- Pink Hot Chocolate Recipe
Ingredients for Cut Out Sugar Cookies
- Butter: I use unsalted butter, softened to room temperature. Using unsalted butter lets you control the salt level and gives these cut out sugar cookies a clean, classic flavor.
- Granulated sugar: Regular white sugar keeps the cookies light in color and crisp on the edges while staying soft in the center.
- Eggs: Use large eggs, also at room temperature, so they mix evenly into the dough.
- Vanilla extract: Pure vanilla adds warmth and depth to the flavor.
- All-purpose flour: This recipe was tested using standard all-purpose flour for the best structure and rollability.
- Cornstarch: This is the secret ingredient. Cornstarch keeps the cookies tender and soft without causing them to spread, which is key for cut out sugar cookies.
- Baking powder: Just enough to give the cookies a slight lift without losing their shape.
Ingredients for Marbled Sugar Cookie Icing
- Powdered sugar – Creates a smooth, glossy icing that sets beautifully.
- Milk – I use regular milk to thin the icing to a glue-like consistency that’s perfect for dipping.
- Vanilla extract – Adds flavor so the icing isn’t just sweet, but delicious.
- Natural food coloring – I love using natural coloring for soft, romantic tones, especially for Valentine’s Day sugar cookies.
How to Make Cut Out Sugar Cookies
- In a large bowl, beat the sugar and butter until light and smooth.
- Add the eggs and vanilla and mix until combined.
- Add the flour, cornstarch, baking powder, and salt. Mix just until the dough comes together.
- Wrap the dough and chill for at least 1 hour (or overnight).
- Preheat oven to 400°F.
- Roll the dough on a lightly floured surface to 1/4–1/2 inch thick.
- Cut into shapes and place on a lined baking sheet.
- Bake for 7–9 minutes, until the edges are just set.
- Let cool completely before icing.
Eden’s Cookie Tips
Get the icing just right. Add milk ½ teaspoon at a time if it’s too thick, or powdered sugar 1 tablespoon at a time if it’s too thin. You want a smooth, drip-able consistency that coats the cookie without running.
Chill the dough every time. Chilled dough is the key to clean edges and no spreading when making cut out sugar cookies. This step makes rolling and cutting much easier.
Roll evenly for best results. Roll the dough between ¼–½ inch thick so the cookies bake evenly and stay soft in the center—perfect for decorating and gifting.
Swirl, don’t overmix. Lightly swirl the food coloring for a soft marbled look. Overmixing will blend the colors together instead of creating that organic marble effect that works so well for Valentine’s Day sugar cookies.
Let icing fully set before stacking. Once dry, these cookies are easy to package or serve alongside other Valentine’s Day desserts!
FAQs
I roll my cut out sugar cookies between ¼ and ½ inch thick. This thickness helps the cookies bake evenly, keeps the edges clean, and gives you a soft center that’s perfect for decorating.
Once the icing is completely set, store decorated sugar cookies in an airtight container at room temperature. I like to place parchment paper between layers, especially if I’m stacking them for parties or gifting.
Decorated sugar cookies stay fresh for 3–4 days at room temperature when stored properly. For longer storage, freezing is the best option, especially when prepping ahead for holidays or Valentine’s Day desserts
Yes. Once the icing has fully hardened, freeze cookies in a single layer, then transfer to an airtight container with parchment between layers. They freeze well for up to 2 months and thaw beautifully at room temperature.
Absolutely. Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag. Sugar cookie dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking. This is what I do with my shortbread cookies too!
Yes. This marbled icing is perfect for dipping, but you can also use royal icing if you prefer a firmer, more traditional finish, use my trusted royal icing recipe!
More Cookie Recipes
My new Entertaining book is here! Order Now!
Cut Out Sugar Cookie Recipe
Ingredients
Cut Out Sugar Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 1/2 tsp salt
Marble Icing
- 2 cups powdered sugar
- 4 tbsp milk, whole is best but 2% works
- 1 tsp vanilla extract
- 3 tsp natural food coloring, more or less if needed
Instructions
- In a large bowl, beat the softened butter and sugar together until smooth and creamy.
- Add the eggs and vanilla extract and mix until fully combined.
- Add the flour, cornstarch, baking powder, and salt. Mix just until the dough comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight). Chilling is essential for clean cut out cookies.
- Preheat the oven to 400°F. Line baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to ¼–½ inch thick.
- Cut into shapes using cookie cutters and transfer to the prepared baking sheets.
- Bake for 7–9 minutes, until the edges are just set and the tops look matte.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- In a medium bowl, whisk the powdered sugar, milk, and vanilla until smooth. The icing should be thick but pourable, similar to glue.
- Add a few drops of natural food coloring and gently swirl with a skewer or toothpick to create a marbled effect.
- Dip each cooled cookie into the icing, allowing excess to drip back into the bowl.
- Place cookies on a wire rack and let the icing set completely before stacking or storing.
Video
Notes
- Chill the dough. Cold dough is key for clean edges and no spreading when making cut out sugar cookies.
- Roll evenly. Roll the dough between ¼–½ inch thick so the cookies bake evenly and stay soft.
- Re-roll as needed. You can re-roll scraps 2–3 times; chill again if the dough gets warm.
- Watch the bake time. Bake just until the edges are set and the tops look matte—overbaking will dry them out.
- Get the icing right. The icing should be thick but pourable; add milk or powdered sugar a little at a time to adjust.
- Let icing fully set. Allow cookies to dry completely before stacking or storing to keep the finish smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
