Rollout sugar cookie tips: simple hints for guaranteed success

If there’s one time of year you feel absolutely obliged to make decorated cutout cookies, it’s now. It’s time to break out the rolling pin and cookie cutters, brush up on rollout sugar cookie tips and recipes, and hunker down for some old-fashioned fun — or irritation, take your pick.

I confess to being a Grinch about cookie decorating. Too much margin for error. Too little return on investment — I mean, face it, decorated cutout cookies are seldom the tastiest cookie on the gift plate. Give me a soft, fudgy Coal Cookie or sweet/spicy Gingersnap any day; I’ll leave Rudolph, complete with his red-iced nose, for someone else to nibble on.

Still, each year I find myself facing some holiday occasion that absolutely requires “pretty” cookies. So I dutifully click to my favorite Holiday Butter Cookies recipe, get out the gear, and put on a happy face.

And once I actually make the cookies, I inevitably remember — hey, they’re not THAT tough. Especially when you’ve got a bunch of handy tips and shortcuts up your sleeve. (Speaking of: click to our Holiday Table for all kinds of handy holiday tips.)

These simple rollout sugar cookie tips will help you produce your best holiday cookies ever. Click To Tweet

Rollout Sugar Cookie Tips via @kingarthurflour

First, know your dough

Dough made without leavening will hold its shape better than dough using baking powder or baking soda. To a lesser extent, this is also true for dough made with shortening instead of butter. For intricate cutouts, choose an unleavened, shortening-based dough.

Rollout Sugar Cookie Tips via @kingarthurflour

Shape dough into a rectangle before chilling

Most recipes will tell you to shape the dough into a disk, wrap, and place in the fridge to chill. Unless you’re planning to cut out simple rounds, rolling dough into a rectangle rather than a circle often yields more usable “real estate.” Start with a rectangular slab rather than a round disk, and you’re halfway there.

Rollout Sugar Cookie Tips via @kingarthurflour

Decide on cookie thickness ahead of time

Plan ahead. Dough rolled 1/4″ thick will produce sturdy cookies, best for crumble-free transportation and kids’ decorating. Dough rolled 1/8″ thick will produce more fragile, delicate cookies — and a greater number of cookies from each batch of dough.

Rollout Sugar Cookie Tips via @kingarthurflour

Roll dough between sheets of parchment or waxed paper

Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to dough as a result of rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

Rollout Sugar Cookie Tips via @kingarthurflour

Cut efficiently

The more cutouts you can get out of each piece of rolled dough, the fewer times you’ll need to re-roll the scraps and cut again.

Rollout Sugar Cookie Tips via @kingarthurflour

Create more usable real estate as you go

Make cookie cutting more efficient by mending jagged holes or uneven edges in your rolled dough whenever possible. A simple “push and press” after cutting a cookie can make it possible to cut another cookie where none existed before.

Rollout Sugar Cookie Tips via @kingarthurflour

Break out your small spatulas and spreaders

You’ll most likely be working with 2″ to 3″ cookies. A nylon spreader or other small spatula is invaluable for moving cookies from rolling surface to baking sheet.

Rollout Sugar Cookie Tips via @kingarthurflour

Rollout Sugar Cookie Tips via @kingarthurflour

Preserve the shape of thin cookies

It can be a challenge to move cookies cut from thin-rolled dough without distorting their shape. Cut thin cookies on a sheet of parchment, leaving more space between them than usual. Then peel off the dough scraps in between the cookies, leaving the cookies right on the parchment. Pick up the parchment with cookies and place it right onto the baking sheet, then pop into the oven.

Rollout Sugar Cookie Tips via @kingarthurflour

So you’ve baked your cookies — now what? (These are actually a bit over-baked, though I prefer to think of them as caramelized, for the sake of my ego.)

Rollout Sugar Cookie Tips via @kingarthurflour

Make icing

I highly recommend this Simple Cookie Glaze, which spreads/flows nicely to cover your cookies’ surface, then dries hard and shiny — a plus if you enjoy using a food-safe marker for decorating or writing messages.

Rollout Sugar Cookie Tips via @kingarthurflour

Ice and decorate your cookies

Use your favorite tools and techniques: a knife, spreader, icing bag … Here’s how I ice and decorate cookies:

• Dip in icing, scraping off any excess
• Let icing flow and settle just a bit, to make sure cookie is sufficiently covered
• Dip in decorating sugar
Place on parchment to set

Rollout Sugar Cookie Tips via @kingarthurflour

Rollout sugar cookie tips to the rescue!

Pretty simple, right?

For LOTS more inspiration and instruction, check out our complete guide to cookie decorating. And for some very special piping techniques, see our blog post, cookie decorating techniques: easy steps for standout cookies.

If you have favorite cookie and icing recipes that work for you, use them; no need to reinvent the wheel. But if you’re still looking, try our Holiday Butter Cookies recipe, which makes a light, crisp-yet-sturdy cookie, perfect for icing (and delicious to boot). Our Simple Cookie Glaze is the ideal accompaniment.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Wendy

    “Unleavened, shortening based dough” for intricate cutouts? Wow! That intriguing phrase needs a hyperlink to the miracle KA recipe that meets those criteria… and hurry! I am making two dozen stupidly intricate cookies over the weekend and only have one bottle of wine.

    1. The Baker's Hotline

      Springerle cookies are a great option, Wendy! If any call for butter, swap for an equal amount of shortening by volume. We wish you happy cookie baking! Annabelle@KAF

  2. Shelley

    I used your sugar cookie mix WOW! So good, easy, and rolled like silk. Next batch I used one that I had on hand, not yours. What a total mess. I will order more than 1 next time. Thanks so much…..

  3. Nancy A Saenz

    There are many great ideas here I appreciate the sharing. Love the idea of rolling dough out onto parchment paper that is used on cookie sheets anyway. But I have rolled out cookie dough onto my counter top that is bacteria, heat and mostly scratch resistant. The marble rolling pin I have used I put in the freezer first to chill along with my stainless steel mixing bowl and have noticed this prevents sticking. Rolling the dough outward from center point then lifting also I found prevents dough sticking to the rolling pin. I made sour cream cut out cookies and candy cane cookies for the holidays but do not recommend using unrefined coconut oil for the shortening as my candy cane cookies spread more- maybe should have added more flour and less leavening to compensate? Living on a higher elevation I had to add an extra T of flour and 75% of the baking soda called for (i.e. say 3/4 tsp. for a recipe requesting 1 tsp. otherwise I take and eyeball whats requested so a little less if recipe calls for 3/4 tsp.) plus cook at a little higher temperature using less time. I did this for the roll out sour cream cookies which worked out great. Also funny how the idea of using cooking spray inside cookie cutters from lady in the Pam cooking spray commercial really worked:) Though this is a late entry I just found this site, it will come in handy when I do my valentine roll out cookies.


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