The best cut-out sugar cookies are buttery, tender, not too horribly sweet, but perfectly tasty with or without icing. Although, I do personally prefer them completely covered, drenched, and flooded with frosting! (That’s the best part!) Plus, they keep their shape beautifully after baking. Nice crisp, clean, sharp edges, everything you want from a cut-out cookie.
I love love love a good sugar cookie! Not only do they taste amazing, but I love to make them beautiful as well. Decorating cookies is a fun hobby of mine and I have a gazillion cookie cutters all shapes and sizes!
Sweet & Sugary
As the name suggests, they’re sweet and sugary! Just what a sweet tooth craves. Plus they’re flavored with vanilla, almond extract or both (my favorite), maybe even citrus zest, it only makes the cookie more amazing. Add some more sweet icing and they taste like heaven. I always prefer to ice with royal icing because I can decorate my cookies beautifully and intricately, but buttercream is where it’s at. Generous mounds of fluffy sweet icing cover the top making it melt in your mouth perfectly. Seriously addicting!
Just A Few Ingredients
Get your cookie cutters and rolling pin out and start baking. The edges stay perfectly shaped and the middle stays tender and fluffy. It’s a must have recipe and one I use year round for any and every occasion, although it is used heavily during the holiday season. I’ve always had great success and so many rave reviews and compliments. Plus, I love decorating cookies and surprising my friends and family.
Don’t be intimidated. This recipe has only a few ingredients and is easy to put together. Consisting of butter, sugar, eggs and flour, you can’t get much simpler. Add some flavoring if you desire!
Let’s Start Baking
To start, cream the butter until light in color and fluffy with either a stand or hand mixer. Scrape your bowl well!
To that, add the sugar and combine completely.
Next, add the egg and mix it into the butter and sugar until fully incorporated. You may have to scrape your bowl a few times.
Add your flavorings or extracts.
Lastly, add the flour. Mix until it comes together. Don’t over mix though.
Here’s the part where you have two options. 1. At this point, you may ball up the dough and place it into the refrigerator to chill for about half an hour to an hour. OR, 2. you can continue your momentum and start cutting out your shapes.
(On a side note: roll your dough out to about 1/4 inch thick or more. It keeps the cookie soft and easier to handle. Don’t go any thinner for it makes for a brittle, crumbly cookie that can burn easily).
After you’ve cut out all that you want, place them on your baking sheet. Put your whole cookie tray into the refrigerator for about 7-10 minutes until the cookies are firm. Bake (don’t over bake), cool, decorate and enjoy! The latter way is much quicker and doesn’t slow my roll! It’s your call though, whatever works best for you!
You Definitely Need Icing To Go With Your Cookies
Get fancy or stick with simplicity. Here are some of my favorite icing recipes to compliment your cookies!
- 2 Ingredient Royal Icing
- Traditional Buttercream
- Swiss Meringue Buttercream
- Ooey Gooey Chocolate Icing
- Cream Cheese Buttercream
Cut-Out Sugar Cookies Recipe
Cut-Out Sugar Cookies
Buttery and oh so delicious sugar cookies that hold their shape beautifully!
- 14 Oz. Unsalted Butter Room temperature
- 6 Oz. Granulated Sugar
- 1 Egg
- 19 Oz. Flour
- 1 Tbsp Vanilla Extract
- 1/2 Tbsp Almond Extract
- 1/4 Tbsp Salt
Cream together the butter and sugar until light and fluffy.
Add the egg, salt, vanilla extract, almond extract and mix thoroughly into butter and sugar.
Add the flour and mix until a dough forms and no more flour is visible.
Turn over onto a floured surface and form into a ball. Cover with plastic wrap and put it into the refrigerator until ready to use.
Once ready to make cookies, place the ball onto a floured surface and roll out until 1/4 inch thick.
With your favorite cookie cutters, press out the shapes and place onto a cookie sheet.
Bake at 350° F for 12 minutes or until the bottoms start to turn golden brown.
Cool, decorate and enjoy!
A Few Notes:
Why do my cookies spread?
Your cookies may spread because your oven is too hot. It melts the butter too quickly and bottoms spread causing a misshapen cookie. Make sure your dough is completely chilled. This will make sure you achieve crisp clean edges as well.
Why unsalted butter?
Using unsalted butter allows YOU to control the amount of salt in your cookies. Nearly all my baking recipes call for it. I’ve noticed many different brands of butter have different salt contents. It’s just easier to cater to your taste or avoid a too salty baked good!
Keep it Sweet!
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