Best Sugar Cookie Cut Out Recipe
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
8 mins
-
Additional Time
1 hr
-
Total Time
1 hr 23 mins
-
Servings
24 cookies
-
Calories
188 kcal
-
Course
Baked Goods
-
Cuisine
American
Best Sugar Cookie Cut Out Recipe
Description
This recipe mixes chilled salted butter with granulated sugar to create a creamy base, then incorporates eggs and vanilla extract. Dry ingredients including all-purpose flour, salt, and baking powder are added just until combined, forming a dough that is shaped into a disk and chilled for at least two hours. Chilling improves dough handling and final cookie texture.
The dough is rolled out to a quarter-inch thickness and cut into shapes with cookie cutters. Baking at 325°F lets the cookies bake evenly until the edges just begin to golden, preserving a tender texture. This makes them ideal for decorating with royal icing or frosting once cooled.
The recipe allows small variations, like adding almond extract or lemon zest for different flavors, and notes that rolling thicker cookies changes their texture and requires slightly longer baking. This offers customization based on preference while maintaining a classic sugar cookie profile.
Ingredients
- 1 1/4 cups butter chilled and cut into 1/2" pieces (284g, salted
- 1 1/4 cups granulated sugar scooped & leveled (250g)
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (423g)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- In a large bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on high speed for about 3 minutes until well combined.
- Add the egg, egg yolk, and vanilla and mix well, scraping down the sides of the bowl.
- Add in the flour, salt, and baking powder on low speed, mixing just until incorporated and the dough comes together. Shape the dough into a flat disk and wrap tightly in plastic wrap. Chill for 2 hours or up to 3-4 days in the refrigerator.
- When ready to bake the cookies, heat the oven to 325°F. Remove the dough from the fridge and let it sit on the counter for 10 minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough to 1/4-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with a silpat mat or parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cool completely before decorating with royal icing or frosting.
Notes
- Flour was measured using the scoop and level method for accuracy.
- You can add 1/4 teaspoon almond extract or 1/2 tablespoon lemon zest to alter the dough's flavor, though classic vanilla is preferred.
- Rolling dough to 1/4-inch thickness gives a better cookie-to-frosting ratio; thicker cookies will need a few extra minutes to bake and have a different texture.
- Chill dough for at least 2 hours or up to 3-4 days for easier handling and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 169mg | 7% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 316IU | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
