Easy Cut Out Frosted Sugar Cookies (dye-free & no chill time)
This easy cut out sugar cookie recipe is perfect for Christmas and or any holiday! With no chill time and dough that holds its shape, it’s great for creating festive cookies. The cookies are so delicious with dye-free royal icing and natural sprinkles!
The BEST Cut Out Sugar Cookie Recipe with Royal Icing (Easy & Delicious!)
This is the BEST rolled sugar cookie recipe I’ve been using for years, and it never fails! It’s perfect for Christmas cookies and other holiday celebrations. With no chill time, a forgiving dough, and a rich, buttery flavor, these cookies are as easy to make as they are delicious. Best of all, they hold their shape beautifully in the oven without spreading (a must for detailed cookie cutters!) I also make them gluten-free with a 1:1 flour substitute, and they turn out just as delicious. I’ll be making them gluten-free for a cookie decorating party tomorrow.
I use this roll out sugar cookie recipe for every holiday, and it goes perfectly with a royal icing made using meringue powder. For decorating, I opt for dye-free, natural sprinkles and food coloring, making these cookies a healthier option for my toddler, who loves sneaking bites when we bake together. 
Baking cookies with my mom was one of my favorite holiday traditions growing up. We always loved making them for Christmas and Valentine’s Day! The smell of sugar cookies baking is so nostalgic for me. I always chase the nostalgic feelings, which is why I put up vintage colored lights on the house this year.
I love that I can create those same special moments with my son, and it’s fun that he loves baking, too. Watching him roll out dough, press cookie cutters, and sprinkle decorations brings me so much happiness. Baking is my favorite way to celebrate the season and I hope this tradition continues to get passed down throughout the years.
I’ve had so much fun using this recipe for all kinds of cookies during the markets. Last year, we made:
- Spring cookies with tulips and butterflies
- St. Patrick’s Day cookies with clovers
- Easter cookies featuring bunnies and carrots
- Fourth of July cookies with flags
- Pumpkin cookies in the fall
Are you looking for a gluten-free & vegan cut out sugar cookie recipe? Try this one!
You don’t have to be a professional cookie decorator to make cute and festive cut out cookies! The best part of making holiday cookies is decorating them without worrying about perfection. Whether it’s for Christmas, Easter, or any occasion, this sugar cookie recipe is a must-try for beginners and experienced bakers alike.
WATCH THE RECIPE VIDEO!
Sugar Cookie Decorating Party
If you want to host a get together this season but not sure what to do, my favorite is a Christmas cookie decorating station! A few years ago, I hosted a sugar cookie decorating lunch with my friends using this recipe (I swapped in gluten-free flour, and it worked great!). It was such a fun time that I’m doing it again this weekend with the toddlers.
We had a practice round to make sure everything was good to go, and I figured I’d get the recipe up early in case anyone else is looking for the perfect sugar cookie recipe. The best part? You can whip these up last minute since there’s no refrigeration time. Easy, tasty, and so fun to decorate!
Natural Sprinkles and Natural Food Dyes!
One thing I’ve been mindful of in my parenting journey is the ingredients and dyes in food. I’m not an extremist about it, but I do steer clear of dyes, fake sugars, highly processed foods, vegetable oils, and other questionable chemicals whenever I can. I try to buy organic when available, but I don’t make it a big deal—I just do it and give it to my son.
I never point out what’s “good” or “bad,” and I don’t exclude him from birthday treats at parties or in the classroom. I strike a balance with it all. I want to fill him up with foods that are still fun, taste good, and are good for him, too.
Growing up, I ate plenty of foods that weren’t the best for me, and I’m just trying to make a difference while I can. I’m far from perfect, but I’m doing my best to set him up with a healthy foundation in a way that feels natural, not obsessive. And these sugar cookies are an example of a fun food being easily modified with dye-free coloring and all natural sprinkles! It’s a super simple swap, and he has no clue!
Where can I buy dye-free food coloring and dye-free Sprinkles?
There are some really cute dye-free sprinkles on Amazon, at Sprouts, most health food stores, and Whole Foods. I created my favorites in an Amazon List on my Storefront that you can shop with.
Simple Ingredients in Sugar Cookies
I came across something wild yesterday—did you know some Crumbl Cookies have over 90 ingredients in just one cookie? That made my stomach turn, and it’s no wonder people complain about feeling sick after eating them.
These roll-out sugar cookies? They’re the total opposite. Just seven simple ingredients in the dough and four in the icing. No weird additives—just good, classic baking staples. I’ll be sharing my copycat for a Crumbl Cookie soon, too!
Sugar Cookie Ingredients:
- All-Purpose Flour
- Baking Powder
- Sea Salt
- Unsalted Butter (if you’re using salted butter, just skip the added salt)
- Sugar
- Eggs
- Vanilla Extract (or try almond or lemon)
And when you’re baking with a toddler, having a recipe that’s easy, forgiving, and quick is a must! This sugar cookie cut-out recipe checks all those boxes, making it perfect for little helpers in the kitchen.
How to Make the BEST Cut-Out & Frosted Sugar Cookies:
Step One: Combine the partially softened butter with the sugar in a mixer for about 2-3 minutes until light and fluffy.
Step Two: Mix in the eggs and vanilla (and almond extract if you’re adding it!) for about one minute on medium speed. Scrape down the edges of the bowl.
Step Three: Sift the flour, baking powder, and sea salt together. Gradually add one large spoonful at a time to the mixer on low speed until the flour is fully incorporated and a smooth dough forms.
How many cookies does this recipe make?
This recipe makes around 50-60 medium-sized cookies! If you need more, or want to make them thicker, you can double the batch!
Make the dough the night before to save time!
If you want to make the dough the night before, just wrap it in plastic wrap or place it in a container and refrigerate it for up to 3 days before using. Just be sure to let it come to room temperature before rolling it out!
To store your sugar cookies, follow these tips:
- Room Temperature: Once your cookies are fully decorated and the icing has set (about 4-6 hours), you can store them in an airtight container at room temperature for up to a week.
- Layering: If you need to stack the cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Freezing: For longer storage, freeze your undecorated sugar cookies in an airtight container for up to 3 months. To freeze decorated cookies, place them in a single layer on a baking sheet to freeze for about an hour before transferring them to a container, so the icing doesn’t get damaged. They’ll last about 1-2 months in the freezer.
Step Four: Flour a surface and roll a handful of dough into a ball, then add it to the floured surface. Use a rolling pin to roll the dough to about 1/4 inch thick. Use cookie cutters to shape your cookies, then transfer the cut-out dough to a baking sheet.
**Make sure to use light-colored baking sheets—dark ones tend to burn the bottoms of the cookies faster.
Step Five: Bake for 9-10 minutes. **Don’t overbake! The cookies will harden as they cool.
Step Six: Continue repeating the process until all cookies are shaped and baked. Let the cookies cool completely before icing!
Ingredients in Royal Icing for Rolled Sugar Cookies:
Royal icing doesn’t have to be complicated—just four simple ingredients come together to make the perfect decorating glaze!
Royal Icing Ingredients:
- Water
- Meringue Powder (if you do not have meringue powder, use my egg-white version!)
- Powdered Sugar
- Vanilla Extract (or swap in almond or lemon for a flavor)
It’s easy to make, dries beautifully in a few hours, and pairs perfectly with these sugar cookies!
Making Easy Royal Icing Using Meringue Powder:
Step One: Add 5 tablespoons of meringue powder and 1/4 cup of water to an electric mixer with the whisk attachment. Whisk on high speed until the meringue powder becomes foamy.
Step Two: Add in the powdered sugar and vanilla (or almond extract if using). Gradually mix on medium speed until the powdered sugar is fully incorporated. When you lift the mixer, the icing should fall slowly—not too fast. If it’s not moving at all, add a little more water. If the royal icing is too runny, add more powdered sugar. Be sure to check the video tutorial to see how the icing should look!
Coloring Royal Icing:
Add about 1 tablespoon of unsweetened cocoa powder to 1/2 cup of royal icing. Mix on high speed until fully incorporated. This will give you a perfect brown color and a rich chocolate flavor!
Decorating Cookies with Toddlers:
I set up a little cookie decorating station with plates, containers filled with sprinkles, and squeeze bottles. It’s super helpful to put the sprinkles in separate containers, or else toddlers tend to pour the whole thing onto the cookies! I also make a little container for all the leftover sprinkles—it ends up being a pretty mix, and it’s a great way to prevent those expensive sprinkles from going to waste!
It was so cute. I kept asking if these cookies were for Daddy, and he said “No! Santa and the Reindeer!” Gosh, this Christmas is going to be so magical!
The cookies in the photo above are all gluten-free & decorated by 2 1/2 year olds! (see that blog post from this week!)
Can I make these cut out sugar cookies gluten-free? YES! (i’ve done it many times!)
To make these sugar cookies gluten-free, simply swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or guar gum, as these ingredients help provide structure and elasticity to the dough, just like gluten would. I find that the Trader Joe’s Gluten-Free All-Purpose flour works great!
Here are a few additional tips to ensure your gluten-free cookies turn out perfectly:
- Check the Flour Blend: Not all gluten-free flour blends behave the same, so make sure to use one that is designed for baking. Popular options include King Arthur Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
- Add a Little Extra Moisture: Gluten-free dough can sometimes be drier than regular dough. If needed, add 1-2 tablespoons of milk or water to bring the dough together.
- Rest the Dough: Gluten-free dough often benefits from a rest period, so if you’re having trouble rolling it out, let it sit in the fridge for 15-20 minutes to firm up.
- Rolling the Dough: You will need extra flour on the surface!
- Baking Time is Less: Gluten-Free cookies cook faster, so keep the baking time closer to 8 1/2 – 9 minutes on small-medium sized cookies.
Cookie Decorating with Toddlers & Making this sugar cookie gluten free! Read the post here!
I remember my mom would always frost them for me, and I’d put the sprinkles on! This is how I did it yesterday, too! 
We watched a few of our favorite Christmas movies—The Grinch and Jingle All the Way! Those movies are so nostalgic for me, and I’m so lucky my son loves them too and wants to watch them on repeat.
I also enjoyed a yummy oat milk eggnog latte while decorating cookies! We got a new espresso machine, and it’s been the best purchase ever!
Anyone else have an obsession with collection cute Christmas mugs. I need to figure out a cute way to display them all! I have around 20…
I couldn’t help myself and had to decorate some, too!
Here are some of my favorite Christmas Dessert Recipes:
Gingerbread Oatmeal Cookies with Marshmallow Buttercream
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Soft & Chewy Frosted Gingerbread Cookies
Chewy Frosted Orange Ginger Molasses Cookies
Cranberry Orange Almond Cake with Mascarpone Buttercream
Pumpkin Spice Crinkle Cookies
The Best Peanut Butter Fudge with Oreos| Easy to Make
Gingerbread Oatmeal Cookies with Chai Latte Buttercream Filling
4-Ingredient Cinnamon Sticky Buns | A Breakfast Tradition!
Frosted Gingerbread Muffins | So Easy to Make!
Strawberries n’ Cream Pretzel Salad Dessert Recipe
Lemon Poppy Linzer Cookies with Raspberry Filling
Gingerbread Cookie Bars w Cream Cheese Frosting | GF, DF
Grandpa’s Gumdrop Cookies | Christmas Cookie Tradition
Perfect Royal Icing For Your Sugar Cookies (using egg whites)
Easy Cut Out Sugar Cookies with Royal Icing (Dye-Free)
Ingredients
Cut Out Sugar Cookies
- 1 Cup Unsalted Butter lightly softened
- 1 Cup Sugar granulated
- 1 Large Egg
- 3 Tsps Vanilla Extract + 1 tsp almond flour optional
- 2 Tsps Baking Powder
- 3 Cups All-Purpose Flour (or 1:1 gluten-free flour)
Royal Icing
- 5 Tbsps Meringue Powder
- 1/4 Cup Warm Water or more
- 4 Cups Powdered Sugar or more
- 1 Tbsp Vanilla Extract + almond optional
Instructions
Cut Out Sugar Cookie Dough
- Cream the Butter and Sugar: In a mixer, combine the softened butter and sugar. Mix on medium speed for 2-3 minutes until light and fluffy.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using). Mix on medium speed for about 1 minute, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, sift together the baking powder and flour.
- Mix the Dough: Gradually add the dry ingredients to the butter mixture, one spoonful at a time, mixing on low speed. Once the flour is incorporated, the dough should form and come together.
- Shape the Dough: Turn the dough out onto a floured surface. Roll it into a ball, then divide into smaller portions if needed. Use a rolling pin to roll the dough to about 1/4 inch thickness.
- Cut Out Cookies: Use cookie cutters to cut shapes from the dough. Carefully transfer the cut-out cookies to a parchment-lined baking sheet.
- Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 9-10 minutes, or until the edges are lightly golden. Do not overbake, as they will harden as they cool.
- Cool: Let the cookies cool completely on a wire rack before decorating with royal icing. Enjoy!
Royal Icing (using meringue powder)
- Mix Meringue Powder and Water: In a stand mixer or large bowl, combine the meringue powder and warm water. Mix on high speed until the mixture becomes foamy (about 2-3 minutes).
- Add Powdered Sugar and Vanilla: Gradually add in the powdered sugar and vanilla extract. Mix on medium speed until smooth and fully combined.
- Adjust Consistency: If the icing is too thick, add a tiny bit of water, a teaspoon at a time, until it reaches the desired consistency. If it's too runny, add more powdered sugar until it thickens.
- Use Immediately: Once your icing is at the right consistency, transfer it to squeeze bottles or piping bags to decorate your cookies.
Recipe Notes:
Recipe Tips for the Perfect Sugar Cookies and Royal Icing:
- Softened Butter: Make sure your butter is lightly softened to ensure the dough mixes smoothly and holds its shape when cut (about ten minutes out of the refrigerator)
- Don’t Overmix the Dough: When adding the flour, mix until just combined to avoid tough cookies. Overworking the dough can result in a less tender cookie.
- Flour Your Surface: Be sure to flour your rolling surface lightly to prevent sticking, and don’t over-flour the dough itself—it can dry it out.
- Don’t Overbake the Cookies: These cookies will continue to firm up as they cool. Watch for the edges to turn lightly golden to avoid overbaking them.
- Royal Icing Consistency: For detailing, the icing should be thick but pipeable, and for flooding, it should be slightly thinner. You can adjust by adding a little water (for runnier icing) or powdered sugar (for thicker icing).
- Test Your Piping: Before you start decorating, test your royal icing on a plate to make sure it holds its shape but isn’t too stiff. You want it to flow nicely but not be runny.
- Let the Icing Set: Allow the royal icing to set fully (about 4-6 hours) before stacking the cookies or packaging them to avoid smudging. I leave mine overnight.
As you can tell from the number of photos, the deer cookies were definitely my favorite to make! I used the chocolate royal icing with little white dots for the eyes, and sprinkles for a Rudolph nose. It’s tricky to make a natural red dye, so we ended up with a dark pink, but I actually love the pink for Christmas! It matches a lot of my holiday plates.
The best part about royal icing is that it hardens, and you can stack these cookies or package them without the frosting smudging.
Make sure you’re following me on Instagram so you can see pictures of the cute little cookie decorating tomorrow! 
I put together a fun little Christmas box for a friend yesterday with chocolate chip cookies, these sugar cookies, and a peppermint mocha chocolate fudge brownie! That recipe is coming up this week too! I wish Christmas was three months long—there’s just so much holiday fun and baking to do!
Questions for you:
- What is your favorite Christmas tradition your family does?
- What did you leave out for Santa as a kid?
- What dessert do you want to see next?
My kids and I loved making these cookies! Thank you for sharing the recipe and your little boy is adorable. Happy Holidays Taralynn!
Recipe turned out great for our 4th of July cookies