These cut out sugar cookies are soft, keep their form, are prepared in one batch, and are done in 30 minutes! Next, make my chocolate sugar cookie cutouts or maple sugar cookies.

Sugar cookies are my favorite. And I like the taste of royal icing (well I love the flavor of my royal icing, which is why Im sharing it with you). I also like heaping sprinkles on top of my cookies and sharing them with others.

Nevertheless, particularly during the hectic holiday season, I despise having to chill my sugar cookie dough and wait. Man, I need my cookies right now!

That’s why I’m offering my tried-and-true sugar cookie recipe, which needs no chilling. There is no chill in this recipe.

except that it’s entirely calm since it’s minimal maintenance and doesn’t want anything from you. It’s the person you know won’t cause too much trouble, and don’t we all want more of such pals in our lives? We certainly do.

Why these are the best sugar cookie cutouts

• There will be no relaxing! Did I mention they aren’t your typical sugar cookie? That means no additional processes or waiting, and you can make them in under 30 minutes.
• They keep their form during baking, so whatever you intended them to look like when you cut them out of the dough will be how they appear after they’re done.
• They are studying. They withstand being iced and adorned with royal icing, making them an ideal Christmas cookie recipe.
• Nonetheless, they are still soft! They’re robust, yet not stiff. You still get soft sugar cookies rather than something that would crunch when you bite into it.

Ingredients for sugar cookies

• 1 cup unsalted butter, room temperature
• 1 cup sugar, granulated
• 1 room temperature egg
• 2 tbsp pure almond extract
• 1 teaspoon vanilla essence, pure
• 3 cups of all-purpose flour
• 2 tbsp baking powder
• a dash of salt

Making cookie cutter sugar cookies

• Beat butter and sugar in a large mixing bowl with a stand mixer (aff link) or with a hand mixer until fully mixed and smooth (about 2-3 minutes).
• Beat in the egg, almond extract, and vanilla extract until combined. The color will change from light yellow to a more yolky hue.
• Don’t skip or replace the almond extract! It is what gives these cookies their traditional sugar cookie taste.

• To begin, add flour and baking powder (as well as a bit of salt if needed) and mix on low speed.
• Once the dry ingredients combine, gradually raise the speed of the mixer and beat until the dough is mixed and sticks together when pushed.

• 4 thick. Roll out the dough with a rolling pin on a floured surface (I prefer to use a big silicon baking mat).
• I prefer to use rolling pin rings (affiliate link) for this since they guarantee your dough is level and uniform, resulting in more consistent baking results!

• Cut out shapes using your chosen cookie cutters and set them on your prepared baking pans.
• Have a pretty intricate form that is prone to tearing? To ensure the dough comes out intact, I like to jiggle the cookie cutter in place and then peel the dough surrounding it away.
• Remember that since the cookies will not spread, you may put them closer together than you would with ordinary cookies.
• Reroll the leftover dough (adding flour to your work area as required) and cut until all of it is gone.
• 7-8 minutes in the oven 8 minutes is generally plenty for me. Remove them from the oven when they are no longer shiny and before they begin to brown.
• Let to cool for 5-10 minutes on the baking sheet before transferring to wire racks (aff link) to cool entirely.

Ingredients for royal icing

• 3 cup sifted sugar
• 2 tbsp. meringue powder
• 6-8tablespoonswater
• 1 tablespoon almond extract
• Food coloring gel (aff link)
• Sprinkles

How to make royal icing

I know many people dislike the taste of royal icing, but that may be because you haven’t tried mine!

Almond extract, in my opinion, makes all the difference in taste.

• To begin, combine all of the ingredients in a large mixing bowl, but be sure you use sifted powdered sugar.
• The worst thing is clumps of powdered sugar in your icing, which makes it clumpy, unappealing, and difficult to deal with.

• Beat the icing on low speed to incorporate everything gradually, then raise to high speed to get the required consistency.
• The frosting may then be divided into smaller portions and colored using food coloring gels.

But first, let’s go through the various royal icing consistency options.

Different royal icing consistencies

• Stiff: The frosting has been whipped to firm peaks and keeps its form well. This is useful for shapes like flowers and ruffles that you don’t want to move from where you piped them.
• Piping: After 25-30 seconds, if you take the whisk from the bowl, the icing that drops back into the bowl will blend back in with the remainder. Pipe letters, numerals, and thin lines using this tool.
• Medium: After approximately 15 seconds, if you pull the whisk from the bowl, the icing that drops back into the bowl will blend back in with the remainder. Useful for piping outlines and borders, as well as heavy floods.
• Flood: After approximately 5-10 seconds, if you raise the whisk from the bowl, the icing that drops back into the bowl will blend back in with the remainder. Ideal for flooding or wet on wet decoration, such as running a toothpick between two colors to create a swirly tie die look.

Is the icing too thick? Beat it again with a little water. Is the icing too thin? Beat it again with a little powdered sugar.

Baby Yoda (Grogu) cookies

I used a Medium consistency for his green skin and outfit on the Baby Yoda cookies you see here. I went with the imperfect look since he’s wrinkled and so are his clothing.

Aside: Have you seen this popular hack for making Baby Yoda Cookies? I didn’t have an angel cookie cutter, but I did have a mouse cookie cutter, which worked well!

I used a Piping consistency for his small eyes, but I think Medium would have sufficed as well. I didn’t go overboard with the Baby Yoda cookies, so I didn’t feel the need to make several piping bags with varying degrees of consistency.

Snowflake cookies

I chose a stiff consistency for the snowflake cookies because I simply wanted to put it on with an icing spatula and be done with it (time crunch, blah blah blah).

But I also knew I was going to top them with some pretty sprinkles, so what was below didn’t matter as much.

Buttercream frosting instead of royal icing

In addition, instead of royal icing, I like to top these sugar cookies with buttercream frosting, which needs less accuracy.

I’m not going to tell you how to live your life, but my whiskey icing is delicious on these or my chocolate sugar cookies. Put, for example, a spoon into your mouth.