Cut Out Sugar Cookie Recipe
User Reviews
5
Cut Out Sugar Cookie Recipe
Description
The recipe yields a classic dough with softened unsalted butter creamed with sugar and vanilla, blended with eggs and a measured flour mixture including baking powder and salt. Chilling the dough firms it, making it easier to roll and cut without spreading too much in the oven. Baking at 350°F for about 11-12 minutes produces cookies with slightly firm edges and a soft center.
This cookie is suitable for cookie cutters to create festive shapes for holidays and events. The dough’s firmness and baking method help maintain defined edges after baking, making it ideal for decorating with icing or sugar.
The recipe allows substitutions such as salted butter by reducing added salt, and variants in vanilla extract type or quantity to adjust flavor or color. Measuring flour properly by weight or careful spooning prevents overly dense cookies. Cookie yield varies with cutter size.
Ingredients
- 1 ½ cups butter softened to room temperature, unsalted
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 egg large
- 5 cups all-purpose flour properly measured
- 2 teaspoons baking powder
- 2 teaspoons salt
Instructions
- Add butter, sugar and vanilla extract to a large mixing bowl (or stand mixer). Beat at medium speed until light and fluffy, about 3 minutes.
- Add in eggs one at a time, mixing just until combined after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients in 3-4 batches, mixing well between each addition, until the dough comes together.
- Cover with a clean kitchen towel and refrigerate for 1 hour.
- Preheat the oven to 350˚F. Line several baking sheets with parchment paper.
- Divide the dough in half. On a lightly floured surface, roll out the dough into a rectangle about ¼” thick.
- Using cookie cutters, cut the dough into desired shapes.
- Re-roll the remaining dough until all dough has been used.
- Place the cut out sugar cookie dough about 2 inches apart on the prepared baking sheet.
- Bake for 11-12 minutes, then let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Decorate as desired and enjoy!
Notes
- Salted butter can substitute unsalted butter by reducing added salt to 1 teaspoon.
- Increase vanilla extract to 1 tablespoon for stronger vanilla flavor; clear vanilla keeps cookies lighter in color.
- Measure flour by weight for accuracy; avoid packing to prevent dry or heavy cookies.
- Cookie quantity depends on the size of cookie cutters used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 103mg | 4% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 197IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
