Tender powdered-sugar cut-out cookies with a fine crumb, a hint of lemon and an optional snowy sugar dusting.
The important detail in this recipe is the way the dough is shaped and finished. Cut ¼-inch chilled dough into 2½-inch plain rounds and place 1½ inches apart. Keep the scraps cool and re-roll only once.
Before mixing, measure the flour without packing it and prepare the pans. Confectioners’ sugar dissolves differently and usually contains a little starch. Granulated sugar changes the crumb and spread; keep the listed powdered sugar for this recipe.
Watch the first tray closely near the end of the baking range. Let the cookies cool completely before finishing: Cool fully and sift a very light layer of optional confectioners’ sugar over the tops. Dust shortly before serving for the neatest finish.
Powdered Sugar Cookies
Per tray: 8–10 minutes · About 3 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 195 minutes: 25 hands-on, 120 required chilling, 30 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- Rolling pin with ¼-inch guides
- 2½–3-inch cookie cutters
- Thin cookie spatula
Tender powdered-sugar cut-out cookies with a fine crumb, a hint of lemon and an optional snowy sugar dusting.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Optional finish
Instructions
Mixing
- Make the doughCream butter with confectioners’ sugar, then beat in egg and extracts. Whisk sifted flour, cream of tartar, salt and soda; mix in on low until cohesive.
Thermal management
- Manage the doughRoll the freshly mixed dough between lightly floured parchment sheets to ¼ inch thick, cover and refrigerate until firm for the stated chilling time. Keep the second slab refrigerated while cutting the first.
Shaping
- Shape evenlyCut ¼-inch chilled dough into 2½-inch plain rounds and place 1½ inches apart. Keep the scraps cool and re-roll only once.
Baking
- Bake one tray at a timePreheat to 375°F (190°C). Bake on the center rack for 8–10 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Finishing
- Complete the cookiesCool fully and sift a very light layer of optional confectioners’ sugar over the tops. Dust shortly before serving for the neatest finish.
Chef’s Science & Pro Tips
Keep powdered sugar in the dough
Confectioners’ sugar dissolves differently and usually contains a little starch. Granulated sugar changes the crumb and spread; keep the listed powdered sugar for this recipe.
Keep the portion consistent
Cut ¼-inch chilled dough into 2½-inch plain rounds and place 1½ inches apart. Keep the scraps cool and re-roll only once. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze cut shapes flat, then seal in a freezer bag. Bake from frozen, checking near the usual window and allowing extra time if needed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 36. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Tender powdered-sugar cut-out cookies with a fine crumb, a hint of lemon and an optional snowy sugar dusting. Judge the final texture after cooling, not while the centers are warm.
Can I substitute granulated sugar?
Confectioners’ sugar dissolves differently and usually contains a little starch. Granulated sugar changes the crumb and spread; keep the listed powdered sugar for this recipe.
How do I get an even batch of powdered sugar cookies?
Cut ¼-inch chilled dough into 2½-inch plain rounds and place 1½ inches apart. Keep the scraps cool and re-roll only once. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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