Cut Out Sugar Cookie Recipe
User Reviews
5
Cut Out Sugar Cookie Recipe
Description
This cookie recipe relies on a thick dough with equal parts butter and sugar creamed until fluffy, mixed with vanilla and egg. Leavening agents like baking powder and salt are combined with flour added in portions, resulting in a dough that is stiff and dry enough to prevent spreading during baking.
The dough is rolled on a dry surface with extra flour to approximately 1/4 inch thickness, then cut with cookie cutters. Any cracks can be smoothed with a damp finger to maintain neat shapes. The cookies bake at 350°F to a firm texture that holds edges well, making them ideal for cut-out styles and decorating.
Precise flour measurement is critical; spooning and leveling flour prevents overly dry dough. A slightly dry dough eliminates the need for chilling and helps maintain cookie shape during baking. If dough is too dry to work comfortably, a light mist of water on fingers can aid handling without adding excess moisture.
Ingredients
- 1 cup butter softened
- 1 cup sugar granulated white
- 2 tsp vanilla extract
- 1 egg large
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups all-purpose flour measured correctly*
Instructions
- Preheat oven to 350 degrees F.
- in a large bowl, or bowl of a stand mixer, cream together butter and sugar until very light and fluffy, approxiately 3-4 minutes. Add egg and vanilla and mix until well combined.
- Add one cup of properly measured flour*, along with the baking powder and salt, to the mixture. Stir well to combine. Add one additional cup of flour and stir to combine. Add final cup of flour and stir to combine. This dough can be very thick, dry and hard to mix, but the dry texture is what helps prevent the cookies from spreading. If the dough seems too dry, sprinkle a few drops of water on it, but remember, it should be a dry dough.
- Prepare a clean surface, making sure it's fully dry. Sprinkle with additional flour. Roll dough to approximately 1/4" thick. If you have cracks, you can dip your finger into water and then smooth them out. Once rolled out, cut with cookie cutter. Transfer to a baking sheet, leaving approximately 1" space around each cookie as to not overcrowd them.
- Bake for approximately 8-10 minute, until edges start to lightly brown. For soft cookies, make sure to not overbake, pulling them from the oven as soon as those edges start browning. Let cookies cool on baking sheet for five minutes, then carefully transfer with a spatula to a wire cooling rack. Allow cookies to cool completely prior to decorating.
Notes
- Measure flour by stirring, spooning into the cup, and leveling to avoid compacting; this keeps dough texture correct.
- The dough is intentionally dry and thick to prevent cookie spreading during baking.
- If the dough cracks when rolling, moisten your finger and smooth the cracks gently.
- Because the dough is dry, chilling is unnecessary before baking.
- Ensure your rolling surface is dry and floured to prevent sticking and maintain dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 183" Sugar Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 159mg | 7% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 328IU | 7% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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