Easy Sugar Cookie Cutouts
Tender, lightly sweet sugar cookie cutouts that hold their shape beautifully when baked without endless chilling, perfect for any occasion.
Equipment
- Large Mixing Bowl
- Parchment Paper
- Baking Sheet Pan
- Hand Mixer or Stand Mixer (optional - these can be mixed by hand)
Ingredients
- 1 cup butter, softened
- 1 ½ cups powdered sugar
- 1 large egg
- 2-3 teaspoons vanilla extract (or 1tsp almond extract + 2tsp vanilla extract)
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 400°F.
- In a large bowl, cream together the softened butter and powdered sugar.
- Add the egg and flavoring and mix well.
- Next, add the flour, baking soda and salt. Mix gently to combine thoroughly. Do not overmix.
- On a piece of parchment paper, roll out the dough about ¼ inch thick. Cut the cookies using your preferred cookie cutter(s). Do not remove the excess dough (yet).Gently place the the parchment paper on a baking sheet and place in the refrigerator for about 5min (or while you roll and cut any remaining dough).
- Once the dough has firmed up a little, remove the excess dough from around the cut cookies (I find a toothpick helps with this). Set excess dough aside. Pick up the cut cookies and arrange them evenly on the parchment-lined baking sheet, at least ½ inch apart.
- Bake at 400°F for 7-8 minutes or until very slightly golden brown around the edges. Repeat the rolling/cutting process with remaining dough.(NOTE: I also let my cookies just hang out in the fridge while they're waiting their turn in the oven, but I've skipped this extra chilling time and they've been just fine as well. I just have limited counter space and stashing them in the fridge helps free up some room).If your cookies were a little thicker, you may need to add 1 minute.If your cookie were a little thinner, you may need to start checking them around 6min to prevent over baking.
- Cool baked cookies on the baking sheet for about 5min before removing them to a wire rack to cool completely. Decorate as desired.
Notes
Baked cookies will keep for 3-4 days, undecorated, if kept in an air-tight container. If decorated, they will keep a bit longer.
You can use any flavoring you like! I prefer a blend of almond and vanilla extracts.
Adding zest can give citrus flavored cookies some extra zing, without compromising the bake.
You don't HAVE to chill after cutting your cookies, but I find this helps tremendously when removing excess dough and rearranging my cookies for baking.