Description
This Cut-Out Sugar Cookie Recipe yields classic, buttery sugar cookies that are perfect for decorating with icing or sprinkles. Soft yet sturdy, these cookies hold their shape beautifully thanks to chilling the dough before baking. Easy to make with simple ingredients, they are a festive favorite during holidays and special occasions.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. This step is crucial for a tender texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt together to evenly distribute the leavening and salt.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill the Dough: Divide the dough in half, flatten into disks, and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up the dough and help cookies hold shape.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut into desired shapes and place them about 1 inch apart on the prepared baking sheets.
- Bake: Bake cookies for 8–10 minutes or until edges are just barely golden. Be careful not to overbake to keep them soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating or serving.
Notes
- For best results, chill the dough thoroughly before baking to maintain cookie shape.
- Avoid overbaking to keep cookies soft and tender.
- These cookies are perfect for adding icing, sprinkles, or other decorations.
- Dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
