Cut-Out Sugar Cookies
User Reviews
4.9
Cut-Out Sugar Cookies
Description
This recipe creates cut-out sugar cookies by creaming cold, unsalted butter with sugar, then incorporating eggs and vanilla bean paste for flavor. The dry ingredients include a mix of all-purpose flour and cornstarch, which contributes to a soft crumb that stays tender after baking.
Rolling the dough between parchment paper and chilling it for 15 minutes helps maintain shape during baking. The cookies bake at 375°F until the edges just set, ensuring a delicate texture that isn't dry or hard.
These cookies are suitable for decorating with royal icing or enjoying plain. The recipe adapts to flour variations due to humidity by adding flour gradually until the dough pulls away from the bowl, indicating the right consistency.
Using extremely cold butter and chilling the dough briefly before baking improves texture and shape retention. A chilled rolling pin also helps keep the dough cold while rolling.
Ingredients
- 1 cup butter cold, unsalted
- 1 cup granulated sugar
- 2 large egg
- 2 tsp vanilla bean paste vanilla extract can be substituted
- 3 - 4 cups all-purpose flour (this will vary from kitchen to kitchen)
- 1/2 cup cornstarch make sure NOT to use corn meal, as this will result in dry, hard cookies
- 1/2 tsp kosher salt
Instructions
- Line baking sheets with parchment paper and set aside.
- To the bowl of a stand mixer, add butter and sugar and beat on MED speed until smooth and well combined. Mix in the eggs, one at a time, until combined. Add vanilla and mix.
- To a mixing bowl, add dry ingredients (flour, cornstarch and salt), and whisk to combine. Add the flour mixture, starting with 3 cups, and mix on MED LOW speed.
- Let mix for 3-5 minutes, and you'll see the dough go from a crumbly mess to pulling itself into a ball that pulls away from the sides of the mixer bowl.
- Turn out the dough onto work surface and roll dough to a thickness of about 1/4 inch. Flouring the work surface and rolling pin is helpful, as is rolling dough out between 2 pieces of wax or parchment paper.
- Cut into shapes and place cut out dough pieces on prepared baking sheets. Refrigerate for 15 minutes.
- While dough is chilling, preheat oven to 375 F degrees.
- Bake cookies for 9-11 minutes, or until edges appear set. Cookies won't be golden on the top.
- Remove from oven and let cookies sit on baking sheet for 2-3 minutes, then transfer to a wire cooling rack and cool completely.
- Decorate if desired.
Notes
- Use cornstarch, not cornmeal or corn flour, to achieve a tender cookie texture.
- Flour amount may vary due to humidity; add gradually until dough pulls away from the mixer bowl.
- Keep butter extremely cold and work quickly to maintain dough consistency.
- Chill dough for 15 minutes before cutting shapes to improve baking results.
- For decorating, a royal icing recipe can complement these cookies well.
- Consider chilling your rolling pin to help keep dough cool while rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 57mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 262IU | 5% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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