Cut Out Sugar Cookie Recipe
User Reviews
5
Cut Out Sugar Cookie Recipe
Description
The cookie dough is made by creaming butter with sugar until light and fluffy, then incorporating eggs and vanilla for richness. The flour is combined with leavening agents and salt before being gently mixed into the wet ingredients to avoid toughness. The dough is divided and rolled on a sugar-dusted surface, allowing easy cutting of shapes with cookie cutters.
Chilling the cut cookies before baking prevents excessive spreading, preserving their shape and giving them defined edges. The baking temperature is moderate to ensure even baking with a soft, slightly golden texture. Once baked and cooled, these cookies are ready to be decorated or enjoyed plain.
These sugar cookies can be stored in airtight containers for up to a week, allowing decorated frostings to dry fully before packing steps. The recipe also provides options to refrigerate or freeze dough and cut unbaked cookies for convenient make-ahead baking. Frozen baked cookies can also be stored for months, thawed to room temperature before serving.
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 /2 teaspoon baking powder
- 1/2 /2 teaspoon baking soda
- 1 teaspoon kosher salt
- confectioners sugar for rolling
Instructions
- Line baking sheet pans with parchment paper or baking mats.
- Cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the eggs, one at a time, fully incorporating after each addition. Then, add in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and the salt in a large bowl. Slowly incorporate the flour mixture into the butter and sugar mixture, making sure to mix well as combining and taking care not to over mix as it causes tough cookies.
- Dust countertop area lightly for rolling sugar cookie dough using confectioner's sugar. Divide the sugar cookie dough in half and roll to desired thickness. Cut sugar cookies with preferred cookie cutters, working dough back together and rolling and cutting until all dough has been use and placed onto prepared baking sheets.
- Place your baking sheets into the freezer for 15 minutes to prevent the dough from spreading as much while baking.
- Preheat the oven to 350º F as your sugar dough is in the freezer. Transfer baking sheets straight from the freezer to the oven for baking. Bake cookies until lightly golden brown, about 12 minutes. Remove from the oven and allow to cool completely before decorating, if desired.
Notes
- Store decorated cookies in an airtight container with parchment layers for up to one week.
- Unbaked dough can be refrigerated up to 7 days before rolling and baking.
- Cut-out cookies can be frozen unbaked on a parchment-lined tray, then stored in airtight containers for up to 3 months; bake from frozen adding 2-3 minutes to baking time.
- Fully baked cookies can be frozen layered with parchment paper for up to 3 months; thaw to room temperature before decorating or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 129mg | 5% |
| Potassium | 25mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 175IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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