These easy cut out sugar cookies with Betty Crocker Mix are so simple and they taste homemade! Everyone loves a soft, buttery sugar cookie with a smear or frosting! These cookies are thick and have the right amount of chew. All you need is a packet of Betty Crocker sugar cookie mix, two eggs, a stick of butter, and some extra flour. I like to top mine with simple buttercream frosting and sprinkles to match the occasion!
These make great holiday cookies, the dough will not spread and rolls out nicely. Cut into an shape you desire, I like to keep my cookies thick so they stay chewy and somewhat cakey. If desired, you can roll the cookies out thinner.
Highlights of the cutout cookies:
- Super easy recipe
- Get the scent of home-baked cookies
- Simple ingredients
- Kid & family favorite
- Fun to decorate
- Great for parties or gatherings
- Dough comes together quickly
- No chill time needed
- Cookie dough does not spread
First Steps:
- Add Betty Crocker sugar cookie mix into a large mixing bowl
- Add in extra flour and stir cookie mix
- Add in eggs and melted butter to dry ingredients
- Stir to combine until a loose dough forms
Tools I used for this cookie classic:
- Progressive International Biscuit Cutter Set of 7 – I love these as they are not sharp on your hands when pressing down, they are plastic so they will not rust, and they stack neatly inside each other. I like these for a round or decorative edge.
- USA Pan Half Sheet Pan – my go-to cookie sheets, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Plastic Bench Scraper – I use my plastic dough scrapper all the time, it is perfect for scrapping cookie dough out of a round mixing bowl
No vegetable oil or corn syrup needed and raw cookie dough does not need to be chilled
Grocery store list:
- Betty Crocker sugar cookie mix
- Unsalted butter
- Whole eggs
- All-purpose flour
- Frosting & sprinkles
- Powdered sugar
- Heavy cream, low-fat milk, or skim milk
How do you make Betty Crocker Sugar Cookies taste better?
A few simples swaps will have your cookies tasting homemade. Use butter and not margarine, add extra vanilla or almond extract, under bake your cookies so they stay soft and moist.
Should I bake cut out cookies on parchment paper?
I like to bake my cut out cookies on parchment for a few reasons. The parchment helps ensure the cookies don’t stick, sugar cookie can be soft and fragile so it helps when they slide right off the pan. The parchment also absorbs some of the fat so the cookies don’t get greasy on the bottom.
How do I frost sugar cookies like a pro?
If using a buttercream or cream cheese frosting, add extra powdered sugar so this frosting is extra thick and holds up nicely on the cookies. This also helps if you need to stack the cookies without a huge mess. Let cookies cool completely before frosting so nothing melts. Use sprinkles or other toppings to add different texture.
Second Steps:
- Mix until soft dough forms
- Roll dough out to about 1/2″ thickness
- Use cookie cutters to cut shapes
- Place on prepared cookie tray
If you like these Easy Cut Out Sugar Cookies with Betty Crocker Mix, you’ll love these other sweet treats…
Lemon Poppy Seed Shortbread Sandwiches
Snickerdoodle Sandwich Cookies
These make a great holiday cookie, cut into Christmas trees, pumpkins, or hearts for any occasion. Or use a round 3-inch cookie cutters for classic rounds. Add colored frosting and decorate to your liking!
Instructions for the classic sugar cookie recipe:
For the oven-fresh Sugar Cookies:
- Pre heat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
- In a large bowl combine the sugar cookie mix, melted butter, eggs, and extra flour. Mix until a shaggy dough forms. The sugar cookie dough will be sticky.
- Drop dough onto a floured work surface and gather into a ball. Use a rolling pin to roll the dough out until it is about an 1/2″ thick*. Use cookie cutters to cut the dough into desired shapes. Transfer to the prepared baking sheets, repeat with remaining dough.
- Bake at 350 for 10-12 minutes until light golden brown the cookies will still be soft. Allow to cool on the baking sheet before transferring to a wire rack. Cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a medium bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.*
- Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!
Notes:
*You can work dough in batches if it is easier. I prefer keeping the thickness at 1/2″, but you can make them thinner or thicker, just adjust baking time. For a softer cookie, adjust bake time.
*I like to keep the buttercream thick so it holds up on the cookie, thin buttercream if desired by adding more heavy cream.
*The number of cookies you get will vary on shape and thickness
*Store leftover cookies in an airtight container for up to a week
These cutout cookies are rich, buttery, and perfectly soft! Find Betty Crocker cookie mix on most grocery shelves and you can have a quick dessert in no time.
Easy Cut Out Sugar Cookies with Betty Crocker Mix
Ingredients
For the Sugar Cookies:
- 1 17.5 oz. Package Betty Crocker Sugar Cookie Mix
- 3/4 cup All purpose flour
- 1 stick Unsalted Butter, melted
- 2 Eggs, at room temperature
For the Frosting:
- 1 stick Unsalted Butter, softened
- 1 tbsp Vanilla extract
- 1-2 tbsp Heavy cream or Milk
- 3-4 cups Powdered Sugar
- Food Coloring, optional
- Sprinkles or colored sugar, optional
Instructions
For the Sugar Cookies:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
- In a mixing bowl combine the sugar cookie mix, melted butter, eggs, and extra flour. Mix until a shaggy dough forms. The dough will be sticky.
- Transfer the dough onto a floured surface and gather into a ball. Roll the dough out until it is about an 1/2" thick*. Use cookie cutters to cut the dough into desired shapes. Transfer to the prepared baking sheets, repeat with remaining dough.
- Bake at 350 for 10-12 minutes until slightly golden brown the cookies will still be soft. Allow to cool on the baking sheet before transferring to a wire rack. Cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.*
- Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!
Notes
Nutrition
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