Cut Out Sugar Cookie Recipe
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5.0
3 reviews
Excellent
Cut Out Sugar Cookie Recipe
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The easiest and quickest Cut Out Sugar Cookie recipe! It's made from a simple dough using basic ingredients and there's no need to wait hours for dough to chill. So you can have a batch of sugar cookies decorated and ready in about an hour with this streamlined method.
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Ingredients
- 2 1/2 cups (354g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- Icing (see below)
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Instructions
- In a mixing bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter and sugar until just well blended (don't mix until pale and fluffy or cookies will spread). Scrape down bowl.
- Mix in egg, vanilla extract and almond extract. Scrape down bowl.
- Add flour mixture and mix until combined. Scoop dough out and divide into two equal portions and shape each into a ball.
- Dust and roll each dough ball in a little flour then using a rolling pin roll each portion out to 1/4-inch thick oval between two large sheets of parchment paper.
- Transfer dough in parchment paper to 13 by 9-inch baking sheets (or another flat surface like a cutting board) and freeze for 15 minutes (or refrigerate 1 hour).
- Meanwhile preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
- Remove chilled dough and cut into desired shapes using cookie cutters. Transfer to lined baking sheet spacing at least 1-inch apart and bake 9 to 12 minutes until nearly set.
- Let cookies cool on baking sheet at least 15 minutes before transferring to a wire rack to cool.
- Repeat process with remaining dough, pressing scraps together into a new ball (if it is too cold from freezer let it rest at room temp a few minutes before cutting shapes). Transfer cookies to a cool baking sheet with parchment paper.
- Let cookies cool completely before icing. Cookies may be stored stacked in an airtight container.
Notes
- Here is my recipe for the icing.
- You can tint with food coloring or just use it white then add colorful sprinkles over if desired.
- Icing is not included in this nutrition estimate, you can find it in that recipe.
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Overall Rating
5.0
3 reviews
Excellent
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