Roll-Out Sugar Cookies Recipe (Cut-Out Cookies)
This roll-out sugar cookies recipe makes classic cut-out cookies you can shape with your favorite cutters. The ingredient list is simple, and the method is straightforward: mix the dough, chill it briefly, roll it thin, then bake for about 7 minutes. Pull them from the oven before the edges brown to keep the texture tender, then decorate once fully cool if you’d like.
Ingredients
For the dough
Step-by-Step Method
Preheat and prep
Heat the oven to 375°F (190°C). Line two baking sheets with parchment so the cookies lift off cleanly.
Cream fat and sugar
Beat the room-temperature margarine with the powdered sugar for 2–3 minutes, until smooth and evenly combined.
Add egg and vanilla
Mix in the egg just until incorporated, then stir in the vanilla for an even flavor through the dough.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and cream of tartar to distribute everything evenly.
Make the dough
Add the dry mixture gradually to the wet mixture. Once it comes together, knead briefly by hand—stop as soon as it’s smooth.
Chill briefly
Divide the dough into two portions, wrap, and chill for about 10 minutes. This helps it roll without sticking.
Roll and cut
Lightly flour your work surface. Roll the dough to about 1/8 inch (3–4 mm), cut shapes, and space them on the baking sheets.
Bake
Bake for about 7 minutes. Take them out when they look set and pale—don’t wait for browned edges.
Cool and finish
Let cookies rest on the tray for 2 minutes, then move to a rack to cool completely. Decorate only after they’re fully cool.