Cut Out Sugar Cookies

Cut Out Sugar Cookies

Description

These Cut Out Sugar Cookies are soft, buttery, and hold their shape beautifully while baking. Ideal for decorating with royal icing, buttercream, or sprinkles, they’re a classic treat for holidays, birthdays, or any special occasion.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 ½ teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional, for extra flavor)

• 3 cups all-purpose flour (plus more for rolling)

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

For Optional Royal Icing:

• 4 cups powdered sugar

• 3 tablespoons meringue powder

• 6 tablespoons warm water (adjust for consistency)

• Food coloring (optional)

Instructions

1. Cream the Butter & Sugar

   • In a large mixing bowl, beat softened butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).

2. Add Egg & Flavorings

   • Mix in the egg, vanilla extract, and almond extract until well combined.

3. Combine Dry Ingredients

   • In a separate bowl, whisk together flour, baking powder, and salt.

4. Form the Dough

   • Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If too dry, add 1–2 teaspoons of milk.

5. Chill the Dough

   • Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

6. Preheat Oven

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Roll & Cut Cookies

   • On a lightly floured surface, roll dough to ¼-inch thickness. Cut into shapes using cookie cutters.

8. Bake

   • Place cookies 1 inch apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are just barely golden.

9. Cool Completely

   • Transfer cookies to a wire rack to cool completely before decorating.

10. Decorate (Optional)

    • Prepare royal icing by mixing powdered sugar, meringue powder, and warm water until smooth. Adjust consistency as needed. Tint with food coloring, then decorate cooled cookies.

Equipment Needed

• Mixing bowls

• Electric mixer (hand or stand mixer)

• Measuring cups and spoons

• Whisk

• Plastic wrap

• Rolling pin

• Cookie cutters

• Baking sheets

• Parchment paper

• Wire cooling rack

Prep Time: 20 minutes (plus chilling time)

Cook Time: 8–10 minutes per batch

Total Time: 1 hour 30 minutes (including chill time)

Serving Size: About 24–30 cookies, depending on cutter size

Cut Out Sugar Cookies

These Cut Out Sugar Cookies are soft, buttery, and hold their shape beautifully while baking. Ideal for decorating with royal icing, buttercream, or sprinkles, they’re a classic treat for holidays, birthdays, or any special occasion.

Print Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:30 minutes mins

Equipment

• Mixing bowls
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Whisk
• Plastic wrap
• Rolling Pin
• Cookie cutters
• Baking sheets
• Parchment paper
• Wire cooling rack

Ingredients

• For the Cookies:
• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon almond extract optional, for extra flavor
• 3 cups all-purpose flour plus more for rolling
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• For Optional Royal Icing:
• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 6 tablespoons warm water adjust for consistency
• Food coloring optional

Instructions

• Cream the Butter & Sugar
• In a large mixing bowl, beat softened butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
• Add Egg & Flavorings
• Mix in the egg, vanilla extract, and almond extract until well combined.
• Combine Dry Ingredients
• In a separate bowl, whisk together flour, baking powder, and salt.
• Form the Dough
• Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If too dry, add 1–2 teaspoons of milk.
• Chill the Dough
• Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
• Preheat Oven
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Roll & Cut Cookies
• On a lightly floured surface, roll dough to ¼-inch thickness. Cut into shapes using cookie cutters.
• Bake
• Place cookies 1 inch apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are just barely golden.
• Cool Completely
• Transfer cookies to a wire rack to cool completely before decorating.
• Decorate (Optional)
• Prepare royal icing by mixing powdered sugar, meringue powder, and warm water until smooth. Adjust consistency as needed. Tint with food coloring, then decorate cooled cookies.

Servings: 30 cookies

10 Frequently Asked Questions

1. Do these cookies hold their shape well during baking?
   Yes, this recipe is specifically designed to hold its shape so your cookie cutter designs remain crisp and defined.

2. Can I make the dough ahead of time?
   Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 2 months before baking.

3. How thick should I roll the dough?
   About ¼ inch thick is ideal — thin enough to bake evenly but thick enough to stay soft.

4. Do I have to use almond extract?
   No, almond extract is optional, but it adds a nice depth of flavor. You can use more vanilla instead.

5. How do I prevent the dough from sticking to the rolling pin?
   Lightly flour your rolling pin and work surface or roll the dough between two sheets of parchment paper.

6. Why do my cookies spread in the oven?
   This usually happens if the dough wasn’t chilled long enough. Chilling helps the butter firm up so cookies keep their shape.

7. Can I decorate with buttercream instead of royal icing?
   Yes! Buttercream gives a softer, richer flavor, while royal icing dries hard for stacking and packaging.

8. How long should I let the cookies cool before decorating?
   At least 30 minutes to 1 hour, or until completely cool to the touch.

9. Can I freeze decorated cookies?
   Yes, but make sure the icing is completely dry before freezing and store them in layers with parchment paper between.

10. Can I make this gluten-free?
    Yes, you can substitute a 1:1 gluten-free baking flour blend, though texture may be slightly different.

How To Store Cut Out Sugar Cookies

Room Temperature (Best for Softness)

• Store undecorated cookies in an airtight container at room temperature for up to 1 week.

• Place parchment paper between layers to prevent sticking.

Refrigerator (For Short-Term Storage)

• Store in an airtight container for up to 10 days.

• Refrigeration can dry cookies slightly, so add a slice of bread to the container to keep them soft.

Freezer (For Long-Term Storage)

• Undecorated cookies: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.

• Decorated cookies: Freeze only after icing is completely hardened. Layer with parchment paper to prevent sticking.

• Thaw at room temperature before serving.

Tip: Always ensure cookies are completely cooled before storing to avoid condensation and sogginess.