Cutout Sugar Cookie Recipe + SECRETS for Perfect Cookies!

Comments (29)
  1. Susan says:

    I want to prepare the dough a week early will that affect the dough?

  2. Tracy says:

    Any changes to the recipe needed for high altitude?

  3. Michelle says:

    Laurie Kisovic Do you mean lemon zest? The rind is very bitter. The zest has all the oils & flavor.

    1. Passion For Savings says:

      Yes just use the colorful portion of the zest. Once you get to the white part you’ll want to move on to another part of the lemon to get the colorful portion when zesting.

  4. Laura C says:

    These are so good. They never stick to the counter with a little flour on it. And not too sweet as a plain cookie! Thanks.

  5. Norma Lee says:

    What is the longest I can refrigerate my cookies before cutting them out and frosting them? Someone please answer quickly lol. Thanks!

  6. Brandy says:

    When I plan on decorating cookies with the kids, I make a batch the day before and frost them – first layer. When the kids are involved in the bake, frost and …don’t want to wait for the first layer to dry…I swap out mine from yesterday and they add the second detail layer. They didn’t figure out until they had kids of their own, WHY the recipe we used in their childhood turned out so much better than today. (12 hours dry time)

  7. Kim says:

    Hi! I just whipped this recipe together. All the directions and tips made this a smooth process. I do have one question and maybe I missed it somewhere. How many cookies about will this make?

    1. Passion For Savings says:

      Probably about 2 dozen depending on how large you make them.

  8. Jessica says:

    After putting my cookies in a container to store them, the top layer of my royal icing was hard and cracked while the next layer wouldn’t dry and never really dried like it should have. Do you have any ideas on why that could of happened?

    1. Passion For Savings says:

      Make sure the icing completely dries on all the cookies before you store them. Also, make sure the cookies are completely cooled prior to frosting them. Those are the two things that come to mind as to why you had your concern.

  9. I love this so much, these all look so fun! I have featured this on my holiday tradition roundup. You can see it here. Feel free to share!

  10. Bev says:

    I also put a slice of bread in my brown sugar and it keeps it soft.

  11. Brittany says:

    How can I make this work with salted butter?

    1. Passion For Savings says:

      If you don’t have unsalted butter on hand, just try omitting the salt since you’ll be using salted butter. The consistency should be the same.

  12. Britt says:

    How could I adjust this recipe with salted butter?

    1. Passion For Savings says:

      If you don’t have unsalted butter on hand, just try omitting the salt since you’ll be using salted butter. The consistency should be the same.

  13. Norma says:


  14. Diane says:

    How long can a person freeze the cookies and that they will be already.

  15. Sauny says:

    My mother taught me to store the bread in with the cookies. It works wonders for sure! I have noticed if the bread is in there long enough it comes out like toast almost, completely dried out and then your cookies have all the moisture. Also love your tip about the butter, we have all done it. I sometime microwave mine on 1/2 power and it still melts, sticking to leaving it on the counter to melt.

  16. Elizabeth Constance says:

    Thank you for your tips!! You have helped me out so much. I have yet to make a decent Sugar cookie and Royal icing! Your the first person that took it step by step…very helpful!! Now, I can’t wait to make them!


  17. Marcy Nicholas says:

    I’m definitely not a Keebler Elf so baking can be a challenge but we do okay. However, after reading this simply FANTASTIC article, I feel confident. My little elves will have a blast making these cookies and I believe Santa is going to be in for a real treat this year. Thanks so much for the guidance.

  18. Pam says:

    Great post! I have a question about eggs… husband is allergic to egg yolks (not the whites). I am constantly searching for substitutes…it makes baking really difficult and I LOVE to bake! Do have any suggestions, even just for this post on sugar cookies? (But ideas for cakes and cheesecakes sans yolks would also be greatly appreciated! ??). Thank you!

  19. Cissie Bair says:

    Would live if this could be pinned

    1. Sauny says:

      Hi there! That became annoying for me too, I love keeping all my recipes together on pinterest. You can install the pinterest add on o browser button on your computer. Just go to your search engine like google and type in “pinterest add on” and one of the first few links will guide you. It’s not a huge toolbar. Just one button that will be located next to your favorite button on your internet browser. You just click it and then select an image from the page to save on pinterest and it saves the link with the picture so it’s just like any other pin. I hope this helps!!

  20. Patsy says:

    Thanks for receipt and tips. I’ve wanted to try making and decorating cookies. Now I will try

  21. Catharina Kirk from South Africa says:

    Hi there, thank you for this information. I do a little bit of everything and i don’t have time for experimenting and tweaking and finding out what works and what does not… so lately i have been wishing for this information. thank you very much. i really needed to know this.

  22. Sue kremer says:

    i use parchment paper when rolling out my cookies. Put the dough between two pieces. They NEVER stick. Love it

  23. Laurie Kisovic says:

    Ours is about the same, only with a little bit of lemon rind added in………been the favorite in our family for 60+ years

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