The PERFECT cut out Christmas sugar cookie recipe



all-purpose flour

cake flour

sea salt

baking powder

unsalted butter





Whisk all-purpose flour, cake flour, baking powder and salt in a large bowl, set aside.


In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes.


Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.


Add flour and milk, then beat to combine.  Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper.


Chill dough until firm, then cut shapes out of dough. Place cut out cookies on baking sheet and place in freezer for at least 2 hours.


Bake at 325°F for 18 minutes for 3 inch cookies. Cool on baking sheet for a few minutes before transferring to cooling rack.

You can see the sides of the cookie are nice and straight, not rounded.  There is a defined line, or edge, on top – which is what you’d expect from a bakery cookie.

I’ve tested this recipe more times than I can count to get it just perfect, and freezing the dough is key to getting nice, sharp, golden brown edges with no cookie bloat.

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