Cut-out Sugar Cookies
Servings: 20 cookies
Cost: $10
Tender buttery sugar cookies with a crisp, golden brown edges that will hold any shape.
Print Recipe
Equipment
- Stand or hand mixer
- Mixing bowls
- Measuring spoons/cups
- Parchment paper
- Cookie (or baking) sheets
- Wire racks for cooling
- Rolling Pin
- Assorted cookie cutters
- Food coloring
- Piping tips or squeeze bottles
- Piping bag or ziplock bag
Ingredients
- 2 ¼ cups all-purpose flour spoon & leveled, plus more as needed for rolling, for hands, pin, and work surface
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, softened to room temperature 1.5 sticks
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional, but recommended
- Royal Icing or Easy Glaze Icing for decorating
Instructions
- Whisk flour, baking powder, and salt together in a medium bowl.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and continue beating on a high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined into a consistent dough. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat the oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with the 2nd piece of dough.
- Arrange cookies on baking sheets at least 2 inches apart. Bake for 12-13 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Enjoy cookies right away or wait until the icing sets to serve them.