Buttery Star Sugar Cookies (No-Spread Cutouts)
These buttery star sugar cookies hold their shape beautifully, with crisp golden edges and a tender center.
They come together with simple pantry ingredients and a quick chill, making them my favorite cutout cookie for any occasion.
What Makes These Star Cookies So Reliable
I’ve tested enough sugar cookie recipes to know the ones that spread into shapeless blobs and the ones that keep every point sharp. This dough is the second kind, and it isn’t fussy.
A generous amount of real butter gives them a rich flavor that tastes a little like shortbread, while the sparkly sugar on top adds a light crunch.
They also stay fresh in a tin for over a week, so you can bake them ahead and still have them at their best for a party or a cookie swap.
Ingredients
- 2 3/4 cups all-purpose flour: spoon and level it, don’t scoop straight from the bag.
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened to cool room temp: this is key for the right texture.
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- For topping: 3 to 4 tbsp sparkling sugar or coarse sugar: (optional)
Variations / Substitutions
- Almond or lemon: swap the vanilla for 1 tsp almond extract or the zest of a lemon.
- Dairy-free: use a stick-style vegan butter that’s at least 78% fat.
- Gluten-free: replace the flour with a cup-for-cup gluten-free blend, the dough may need an extra 15-minute chill.
- Iced stars: skip the sparkling sugar and top the cooled cookies with royal icing or a simple powdered sugar glaze.
If you like these, you’d also enjoy our classic gingerbread cutouts.
How to Make Star Sugar Cookies
Step 1: Mix the Dough
Whisk the 2 3/4 cups flour, 1 tsp baking powder, and 1/2 tsp salt together in a medium bowl. In a large bowl, beat the 1 cup softened butter and 1 cup sugar with an electric mixer on medium speed for about 3 minutes, until pale and fluffy.
Beat in the egg and 2 tsp vanilla. Add the flour mixture in two additions, mixing on low just until no dry streaks remain. The dough will be soft and slightly sticky. That’s exactly what you want; the chill will handle it.
Step 2: Roll and Chill
Turn the dough out onto a lightly floured surface and bring it together into a ball, then flatten it into a disk about an inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Chilled dough is firm and far easier to handle, and this step is what keeps the stars from spreading in the oven. Don’t be tempted to skip it.
Step 3: Cut Out the Stars
Roll the chilled dough on a lightly floured piece of parchment to about 1/4 inch thick. Dip your star cutters in flour, press firmly into the dough, and lift them straight up without twisting. Cut as many stars as you can and transfer them to parchment-lined baking sheets, leaving an inch between each cookie.
Gather the scraps, gently press them together, re-roll, and cut again. If the dough gets sticky or too soft while you’re working, slide it back into the fridge for 10 minutes.
Step 4: Bake and Cool
Preheat the oven to 350°F (175°C). Brush the unbaked stars very lightly with water and sprinkle them generously with the sparkling sugar, if using. Bake one sheet at a time for 8 to 10 minutes, until the edges are just barely taking on the palest golden color.
Let the cookies rest on the baking sheet for 5 minutes, then slide the parchment onto a wire rack to cool completely. They will crisp up as they cool, and the sugar will catch the light.
A Few Tips for Crisp, Uniform Stars
- Keep the dough cold while you work. If it warms up, the stars lose their definition. Cut with half the dough at a time and leave the rest in the fridge.
- Use a light hand with the flour when rolling. Too much extra flour can dry out the cookies. Rolling the dough between two sheets of parchment keeps it from sticking without adding more.
- Dip the cutter in flour between every cut and lift it straight up. Twisting the cutter can pinch the edges and blur the shape.
- For a softer cookie, roll the dough a little thicker (about 3/8 inch) and pull them from the oven when the tops look dry but before the edges color.
Bake times by cookie size:
| Star Size | Oven Temp | Bake Time |
|---|---|---|
| 2-inch | 350°F | 7 to 9 mins |
| 3-inch | 350°F | 9 to 11 mins |
Keeping Them Fresh
Store the cooled cookies in an airtight container at room temperature for up to 1 week. Baked cookies can be frozen for up to 3 months, layered with parchment. Unbaked dough disks freeze well too; wrap them tightly and freeze for up to 2 months, then thaw in the fridge before you roll and cut.
Frequently Asked Questions
Can I use brown sugar instead of granulated?
No. Brown sugar contains more moisture and will cause the cookies to spread; stick with white granulated sugar if you want sharp edges.
How thick should I roll the dough?
For crisp cookies, aim for 1/4 inch. If you like a softer, slightly thicker bite, roll the dough to about 3/8 inch.
Can I decorate these with royal icing?
Yes. They are sturdy enough to hold a layer of icing and will stay crisp for days after decorating.
My dough is too sticky to roll, what should I do?
Chill it for another 15 to 20 minutes and try rolling it between two sheets of parchment with a very light dusting of flour.
Star Sugar Cookies Recipe
Ingredients
Method
- Whisk the flour, baking powder, and salt together. Cream the butter and sugar for 3 minutes, then beat in the egg and vanilla. Mix in the dry ingredients in two additions just until combined.
- Shape the dough into a disk, wrap, and chill at least 1 hour.
- Roll the dough to 1/4 inch thick on a floured surface. Cut out stars and place on parchment-lined baking sheets.
- Preheat oven to 350°F. Brush the cookies with water, sprinkle with sparkling sugar, and bake for 8 to 10 minutes until edges are barely golden. Cool on the sheet 5 minutes, then transfer to a rack.
