Cut-Out Sugar Cookies

Print Recipe

4.80 from 10 votes

Cut-out sugar cookies are a simple recipe for perfectly shaped cookies that hold their form and taste delicious!

Prep Time15

Cook Time15

Resting and Rolling Time1 30

Total Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 100kcal

Author: Sophia Assunta

Equipment

Mixer
Rolling Pin
Cookie cutters
Baking Sheet
Parchment Paper or a silicone baking mat

Ingredients

2.5 cups All-Purpose Flour 11 oz or 312 grams
1/2 tsp Baking Powder
½ tsp Salt
1 cup Granulated Sugar
1 cup Unsalted Butter room temperature
1 Large Egg room temperature
1.5 tsp Vanilla or vanilla bean paste

Instructions

Whisk flour, and salt in a bowl and set aside.
Using a standing or handheld mixer, cream the softened butter and sugar on medium until fully mixed together, about 45-60 seconds.
Scrape down the sides of the bowl and add the egg and vanilla.
Mix on low, increasing to medium until fully combined, about 30-60 seconds.
Add the flour mixture. Starting on low, mix for about 30 seconds, then increase to medium speed. Once the dough starts to clump in the middle it’s done. You should be able to press your finger into the dough and it will indent and not stick.
Divide your dough in half. If you’re saving you dough to bake at a later time, form two disks and wrap tightly in plastic. Store in an airtight container or ziploc bag in the fridge or freeze until ready to bake.
Chill in the fridge 1 hour.
At this time, preheat your oven to 350 degrees.
When ready to bake, remove from fridge and roll out each slab of dough to ¼ - ½ inch thick on floured parchment.
Cut out the cookies. If at any time the dough gets too soft, place back in the fridge or freezer for 10-15 minutes.
Place the cut out sugar cookies on a parchment or silicone mat lined baking sheet.
Optional: Rechill the cut-out cookies for 10-15 minutes in the fridge or freezer to further prevent spreading.
Depending on the size of the cookies, bake for 8-12 minutes.
Let cool 5 minutes on baking pan, then remove to a wire rack to finish cooling.
Re-roll the scraps of dough, repeating the process of cutting out the. cookies, chilling the dough, and baking, until all of the dough is gone.
Let the cookies cool completely before frosting. Enjoy!

Notes

Spoon the flour into the measuring cup, rather than dipping the measure cup right into the bag of flour. That can pack down the flour and you’ll get more in the recipe than it calls for. My favorite method is to use a scale to weigh it.
Make sure your butter is softened. This ensures the butter and sugar creams easily and you don’t add too much air when mixing.
Cream the butter and sugar until just incorporated, less than a minute. You want the butter and sugar to be mixed, but you don’t want the butter to start fluffing up as this will add extra air into the dough, and that can lead to spreading when you bake your sugar cookies.
Try not to over mix your dough. You want it to all come together and clump in the middle. If you push your finger into the dough and it makes an indent without sicking it’s done.
When baking different sized cookies, group them together by size to ensure even baking.
The number of cookies and nutrition facts can vary by the size and thickness of the cookies
Cookie dough can be store unbaked for 3-5 days in the fridge or up to a month in the freezer, tightly covered.
Baked cookies can last one to one week at room temperature in an airtight container.

Nutrition