Best Sugar Cookie Cut Out Recipe
Soft sugar cookies with crisp edges and a buttery, almost melt-in-your-mouth quality to them, these really are the best cut-out sugar cookies ever. Perfect for using your favorite cookie cutter shapes for any holiday or occasion!
Servings: 24 cookies
Ingredients
Cookies
- 1 1/4 cups (284g) salted butter chilled and cut into 1/2" pieces
- 1 1/4 cups (250g) granulated sugar scooped & leveled
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups (423g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 batch sugar cookie frosting or royal icing
Instructions
- In a large bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on high speed for about 3 minutes until well combined.1 1/4 cups (284g) salted butter, 1 1/4 cups (250g) granulated sugar
- Add the egg, egg yolk, and vanilla and mix well, scraping down the sides of the bowl.1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
- Add in the flour, salt, and baking powder on low speed, mixing just until incorporated and the dough comes together. Shape the dough into a flat disk and wrap tightly in plastic wrap. Chill for 2 hours or up to 3-4 days in the refrigerator.3 cups (423g) all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon baking powder
- When ready to bake the cookies, heat the oven to 325°F. Remove the dough from the fridge and let it sit on the counter for 10 minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough to 1/4-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cool completely before decorating with sugar cookie frosting or royal icing.
Video
Notes
- Measuring flour: I measured the flour using the scoop & level method for this recipe.
- Variation: You could add 1/4 teaspoon almond extract or 1/2 Tablespoon of lemon zest to the dough, if you would like, but I actually prefer the classic, vanilla flavor of these cookies.
- Thickness: I have also rolled these 3/8-inch thick, which doesn't seem like much of a difference from the 1/4-inch thick cookie, but is actually quite noticeable. While I liked the thicker cookies too, I prefer the 1/4-inch version for the cookie to frosting ratio and the different texture. The cookies will need to cook an extra minute or two longer if you opt to make the thicker ones.
Nutrition
Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 169mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 316IU | Calcium: 12mg | Iron: 1mg
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