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cut out sugar cookie recipe

Cut Out Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Rolling Pin
  • 3 Cookie cutter
  • 1 wire cooling rack
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room-temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1-2 tablespoon milk as needed
  • 1/4 cup all-purpose flour for dusting

Instructions
 

  • In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Beat in the egg, vanilla extract, and almond extract until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients in two additions, mixing on low until a soft, slightly stiff dough forms.
  • If the dough seems crumbly, mix in milk 1 teaspoon at a time just until it comes together.
  • Divide the dough into two equal discs, wrap each in plastic wrap, and chill for 1 hour or until firm.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • On a lightly floured surface, roll one dough disc to 1/4 inch thickness, rotating and lightly flouring as needed to prevent sticking.
  • Cut out shapes with cookie cutters and transfer cookies to the prepared baking sheets, spacing about 1 inch apart.
  • Re-roll scraps once and continue cutting, then repeat with the second dough disc.
  • Bake cookies for 8-10 minutes until edges are set and just barely golden.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

Chill the dough thoroughly for clean edges and minimal spread, and if your kitchen is warm, chill cut shapes on the baking sheet for 10 minutes before baking. For sharp shapes, use minimal flour when rolling and dust off excess with a pastry brush before baking. Pull cookies when centers look matte but not browned to keep them soft; they will finish setting on the sheet. Bake one tray at a time for the most even results, rotating halfway if your oven has hot spots. The dough can be made up to 3 days ahead or frozen for 2 months; thaw in the fridge overnight. For decorating, royal icing adheres best to fully cooled cookies, and a thin layer of icing can act as a “crumb coat” for smooth finishes.
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