Perfect Cut-out Sugar Cookies
User Reviews
4.8
Perfect Cut-out Sugar Cookies
Description
This recipe yields sugar cookies made from a dough combining flour, baking powder, sugar, cold salted butter, egg, and both vanilla and almond extracts. The dough is whipped until light and fluffy before gently folding in flour, resulting in a soft, smooth dough suitable for rolling and cutting without stickiness or crumbliness. The batter's texture resembles soft play-dough, which allows easy handling and shape retention.
Baked at 350°F on parchment-lined sheets, the cookies bake to a pale, lightly golden tone without much browning, signaling doneness even if they appear slightly underbaked. The recipe is designed for approximately 48 cookies but varies with cutter size. These cookies have a moderate sweetness suitable for decorating but can be sweetened more if eaten plain. They are best monitored during the first bake to perfect timing and avoid losing shape.
Accuracy in flour measurement using the Scoop and Level Method is critical to achieving the right dough texture. The cookies pair well with icing or frosting and can be stored for decorating later.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ cup sugar
- 1 cup butter cold, cut into chunks, salted
- 1 large egg
- 1 tsp vanilla extract pure
- ½ tsp almond extract pure
Easy Cookie Icing, optional
Instructions
- Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder. It's important to measure flour accurately; use the Scoop and Level Method to ensure proper measurement. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes; use rubber spatula to scrape down sides as needed. Be sure to beat the full amount of time - it helps to set a timer. Add the egg and extracts and beat to fully incorporate.
- Switch to medium-low speed. Gradually add the flour mixture, gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
- Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but smooth and pliable.
- Roll dough out on a floured surface to about 1/4" thick and cut into shapes. Place cookie shapes on baking sheet lined with parchment or silicone baking mat and freeze entire cookie sheet for 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)
- Transfer sheet of semi-frozen cookies straight into the preheated oven, 1 baking sheet at a time. Bake larger/thicker shapes (3-inch diameter or larger) for 9-11 minutes and smaller shapes 7-8 minutes.It's important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they're baked too long, they'll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked and pale. They will set upon cooling.
- Let cool 3-4 minutes on baking sheet and use cookie spatula to transfer to a cooling rack. Let cookies cool completely before icing - we love this super easy icing.
Notes
- Measure flour accurately using the Scoop and Level Method to ensure proper dough texture.
- Watch the first batch carefully to avoid overbaking, as cookies bake to a pale color and may seem underdone.
- These cookies are moderately sweet, designed for pairing with icing or frosting; add extra sugar if eating plain.
- Yield varies by cookie cutter size, typically around 48 cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 52mg | 2% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 118IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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