Sugar Cookie Cut-Outs

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“I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine.”
36 small to medium cookies

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. In a large bowl, cream butter and sugar with an electric mixer.
  3. Beat in the egg and vanilla.
  4. In another bowl, mix together the flour and baking powder.
  5. Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
  6. Do NOT chill the dough.
  7. Divide dough into 2 balls.
  8. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
  9. Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
  10. Decorate with gel and crystal sprinkle decorations, if desired.
  11. Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
  12. Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
  13. You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
  14. Cookies may be frozen in a tightly sealed container for up to 2 months.

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