These easy cut out sugar cookies with Betty Crocker mix are soft, thick, and taste homemade! With a few simple upgrades, a box of sugar cookie mix turns into reliable cut-out cookies that roll easily, hold their shape, and bake up perfect every time. I love this when you’re in a pinch or you don’t have all of the necessary equipment to make sugar cookies from scratch.
TL;DR (Quick Recipe Overview)
Recipe: Sugar Cookies with Betty Crocker Mix
Ready In: 30 minutes
Difficulty: easy!
Serves: 16 cookies (depending on size)
Staple Ingredients: Betty Crocker sugar cookie mix, eggs, butter, all-purpose flour
What Makes It Special: These cut out sugar cookies use a Betty Crocker sugar cookie mix with a few simple upgrades to taste homemade. The dough rolls easily, holds its shape, and bakes up soft and thick without complicated steps. No special equipment needed!
Why This Recipe Works
- No complicated chilling: The dough is easy to work with right away, saving time during busy baking days.
- Butter instead of oil: Using melted butter adds richness and helps the cookies taste homemade instead of boxed.
- Flour for structure: A small amount of added flour makes the dough sturdy enough for rolling and cutting without spreading.
- Balanced moisture: Eggs and butter create a soft, tender texture while still holding clean edges.
More Cookie Recipes
Key Ingredients + Substitutions
- Betty Crocker Sugar Cookie Mix: This recipe is designed specifically for Betty Crocker sugar cookie mix, which provides a reliable base and consistent sweetness. Other brands may work, but the texture can vary.
- Unsalted Butter: Melted butter adds richness and helps the cookies taste homemade. If needed, salted butter can be used, but skip any added salt in the frosting.
- All-Purpose Flour: A small amount of extra flour gives the dough structure so the cookies roll easily and hold their shape. Too much flour will make the cookies dry, so measure carefully.
- Eggs: Eggs bind the dough and create a soft, tender texture. Use room-temperature eggs for smoother mixing.
- Powdered Sugar: Used in the frosting to create a smooth, spreadable consistency. Sift if needed to avoid lumps.
- Milk or Heavy Cream: Either works to thin the frosting. Heavy cream creates a richer frosting, while milk keeps it lighter.
- Vanilla Extract: Adds classic sugar cookie flavor. Almond extract can be substituted for a slightly different flavor profile.
- Sprinkles or Food Coloring: Optional, but great for decorating based on the occasion or holiday.
How to Make Cut-Out Sugar Cookies (Quick Overview)
- Mix the cookie mix, butter, eggs, and flour.
- Roll the dough, cut into shapes, and bake.
- Cool completely, then frost if desired.
- 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 1-4″ – 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.
How to Frost Cookies Ahead of Time
These sugar cookies can be frosted up to 24 hours in advance. Once frosted, allow the cookies to sit at room temperature for 1–2 hours so the buttercream sets before stacking or storing.
Store frosted cookies in a single layer or lightly stacked with parchment paper between layers in an airtight container at room temperature. Avoid refrigerating frosted cookies if possible, as condensation can affect the frosting texture.
For best appearance and texture, add sprinkles or decorative toppings shortly after frosting, before the buttercream fully sets.
Rachel’s Chef Tip
For the softest texture, pull the cookies from the oven when the edges are just set and the centers still look slightly underbaked. They’ll finish setting as they cool and stay tender instead of dry.
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 whole Eggs, 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.1 17.5 oz. Package Betty Crocker Sugar Cookie Mix , 3/4 cup All purpose flour, 1 stick Unsalted Butter, 2 whole Eggs
- Transfer the dough onto a floured surface and gather into a ball. Roll the dough out until it is about an 1-4" – 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.1 stick Unsalted Butter, 1 tbsp Vanilla extract, 1-2 tbsp Heavy cream or Milk
- 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.*3-4 cups Powdered Sugar
- Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!Food Coloring, Sprinkles or colored sugar
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.
- I like to keep the buttercream thick so it holds up on the cookie, thin buttercream if desired by adding more heavy cream.
- Adding melted butter instead of oil gives these cookies a richer flavor and more homemade texture.
- The extra flour helps the dough roll cleanly and hold its shape when baked.
- The dough can be re-rolled as needed without becoming tough.
- Let cookies cool completely before frosting so the buttercream holds its shape.
Nutrition
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Storage, Freezing, & Serving
Storage:
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies can be stored for 2–3 days in a single layer or lightly stacked with parchment paper between layers.
Freezing:
Unfrosted baked cookies freeze very well. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before frosting and serving.
Make-Ahead Tip:
Bake the cookies 1–2 days in advance and frost closer to serving for the best texture and appearance.
Serving:
These cookies are ideal for holiday platters, cookie exchanges, and decorating with kids. Use different cutters, frosting colors, or sprinkles to match the occasion.
Frequently Asked Recipe Questions
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.
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.
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.
No. This dough can be rolled and cut right away. The added flour helps it hold its shape without chilling.
This recipe was tested with Betty Crocker sugar cookie mix. Other brands may work, but the texture and sweetness can vary.
Helpful Recipe Tools
- 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
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
