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Cut-Out Sugar Cookies Recipe

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4.3 from 8 reviews

Classic Cut-Out Sugar Cookies that are buttery, soft, and perfect for shaping with cookie cutters. These cookies are easy to make and bake to a light, tender texture ideal for decorating or enjoying plain.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (chilled and cubed)
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups all-purpose flour

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line two baking pans with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the chilled, cubed butter and granulated sugar together until the mixture is light and fluffy, approximately 2 minutes. This step incorporates air for a tender cookie.
  3. Add Wet Ingredients and Leavening: Add the egg, vanilla extract, baking powder, and salt to the bowl. Mix until everything is combined and smooth, scraping the sides of the bowl as needed to incorporate all ingredients evenly.
  4. Incorporate Flour: Lower the mixer speed to low and gradually add the flour. Mix gently just until the dough comes together to avoid overworking. Finish mixing by folding and pressing the dough with a rubber spatula to ensure the flour is fully integrated.
  5. Roll and Cut Dough: Divide the dough into two halves. Work with one half at a time, rolling it out to about ¼-inch thickness on a floured surface. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving at least 1 inch space between cookies for spreading.
  6. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies look set and feel slightly firm to the touch but retain a pale color. Avoid overbaking to keep them tender.
  7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.

Notes

  • Ensure butter is chilled to help with dough texture and easier rolling.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Dough can be refrigerated for up to 2 days or frozen for longer storage before rolling and cutting.
  • Decorate cookies after they have completely cooled to prevent melting frosting or icing.
  • For best results, use parchment paper or a silicone baking mat when baking.

Find it online: https://marthatasty.com/cut-out-sugar-cookies-recipe/