Tips for perfect rolled sugar cookies
Chilling the dough thoroughly is one of the most important steps for cut-out cookies that hold their shape; many bakers recommend chilling both the dough disc and, if needed, the cut-out shapes briefly before baking. Cold dough spreads less in the oven and keeps edges sharp, especially when using detailed cutters or embossers.
Rolling the dough evenly to about 1/4 inch helps the cookies bake at the same rate so you avoid thin, overbaked edges and underbaked centers. Removing the cookies from the oven while they still look pale with just a hint of color at the edges keeps them soft and prevents a dry, crumbly texture; they firm as they cool, so slight underbaking is often recommended for soft sugar cookies. A touch of almond extract (about 1/2 teaspoon added along with the vanilla) is also a common trick for giving sugar cookies that classic bakery-style flavor.
Freezing and make-ahead tips
This dough is very freezer-friendly, which makes it perfect for holiday baking and cookie-decorating parties. Wrapped discs of sugar cookie dough can typically be frozen for about 2 months, then thawed in the refrigerator overnight before rolling and cutting as usual. Freezing the dough in smaller portions means you can bake a fresh batch whenever needed without making a full recipe from scratch each time.
You can also bake the cookies in advance and freeze them undecorated in airtight containers, layering with parchment or wax paper, then thaw and decorate closer to serving. Because these Rolled Sugar Cookies are sturdy yet tender, they travel well and stack nicely once any icing has fully set, making them ideal for cookie trays, gift boxes, and cookie exchanges throughout the season.