Cut Out Sugar Cookie Recipe

Introduction

There’s something truly special about the aroma of freshly baked cookies wafting through the kitchen, especially when those cookies are sugar cutouts. Every time I whip up a batch of these delightful treats, it reminds me of my childhood—decorating cookies with my family during the holidays, laughter filling the air as we tried to create the most festive shapes. This Cut Out Sugar Cookie Recipe has become a staple in our home, and it never fails to bring smiles to our faces. With its buttery richness and soft texture, it’s perfect for any occasion, whether you’re celebrating a birthday or just enjoying a cozy evening at home. Let me take you through the steps to create these delicious cookies that are sure to become a favorite in your household!

Ingredients

• 2 1/2 cups (354g) all-purpose flour (scoop and level to measure)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)

Instructions

Prepare the Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. This step is crucial to ensure even distribution of the baking powder and salt throughout the flour, which will help the cookies rise uniformly.

Cream the Butter and Sugar

In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the butter and sugar until just well blended. Avoid overmixing, as this can lead to cookies spreading too much during baking. Scrape down the bowl as needed to ensure all ingredients are incorporated.

Add the Wet Ingredients

Mix in the egg, vanilla extract, and almond extract (if using) until combined. Scrape down the bowl again to make sure everything is mixed evenly.

Incorporate the Dry Ingredients

Add the flour mixture to the butter mixture and mix until just combined. Overmixing at this stage can lead to tougher cookies, so stop as soon as the dough comes together.

Divide and Roll the Dough

Scoop the dough out and divide it into two equal portions, shaping each into a ball. Lightly dust each dough ball with flour, then roll each out to a 1/4-inch thick oval between two large sheets of parchment paper. This method prevents the dough from sticking to the rolling pin and makes cleanup a breeze.

Chill the Dough

Transfer the rolled dough, still between the parchment paper, onto 13 by 9-inch baking sheets (or another flat surface like a cutting board) and freeze for 15 minutes (or refrigerate for 1 hour). Chilling the dough helps it hold its shape during baking.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line two 18 by 13-inch baking sheets with parchment paper to prevent the cookies from sticking.

Cut and Bake the Cookies

Remove the chilled dough from the freezer and cut it into desired shapes using cookie cutters. Transfer the cut shapes to the prepared baking sheets, spacing them at least 1 inch apart. Bake in the preheated oven for 9 to 12 minutes, or until the cookies are nearly set. Keep an eye on them to avoid overbaking!

Cool the Cookies

Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. This allows them to firm up, making it easier to handle them without breaking.

Decorate

Once the cookies are completely cool, you can decorate them with icing, sprinkles, or enjoy them plain!

Nutrition Facts

• Servings: 24 cookies
• Calories: 150 per cookie
• Sugar: 8g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 25 minutes
• Chill Time: 15 minutes (freezer) or 1 hour (refrigerator)
• Bake Time: 9 to 12 minutes
• Total Time: Approximately 1 hour 30 minutes

How to Serve

• Decorated with royal icing
• Sprinkled with colored sugar
• Served with a side of hot cocoa or milk
• Presented on a festive plate for gatherings

Additional Tips

1. Keep Butter Cool: Ensure your butter is at room temperature but not too soft, as overly warm butter can cause cookies to spread excessively.
2. Use Quality Extracts: For the best flavor, use pure vanilla and almond extracts.
3. Chill Thoroughly: Don’t skip the chilling step; it’s key to achieving the right texture and shape.
4. Test for Doneness: Cookies are done when the edges are set but the centers are still soft; they will continue to firm up as they cool.
5. Use Parchment Paper: Always line your baking sheets to ensure easy removal and clean-up.

Recipe Variations

• Flavor Variations: Substitute the vanilla extract with other extracts like lemon or peppermint for a different flavor profile.
• Add-Ins: Incorporate mini chocolate chips, chopped nuts, or dried fruit into the dough for added texture and flavor.
• Icing Variations: Experiment with different types of icing, such as glaze or fondant, for decorating.

Serving Suggestions

• Pair these cookies with a warm beverage like tea, coffee, or hot chocolate.
• Use them as a base for a cookie sandwich filled with frosting or ice cream.
• Serve them at parties alongside other holiday treats.

Freezing and Storage

• Storage: Store cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze unbaked cookie dough for up to 3 months. When ready to bake, just slice and bake directly from the freezer, adding a couple of extra minutes to the bake time.

FAQ Section

1. Can I use margarine instead of butter?

• Yes, but the texture and flavor may differ slightly.

1. What can I use instead of almond extract?

• You can omit it or substitute with an additional 1/4 tsp of vanilla extract.

1. How do I know when the cookies are done?

• They should be lightly golden around the edges and firm to the touch.

1. Can I use gluten-free flour?

• Yes, but make sure to use a gluten-free flour blend suitable for baking.

1. How thick should I roll the dough?

• Roll it to about 1/4 inch thick for the best results.

1. Can I decorate the cookies right after baking?

• It’s best to let them cool completely before decorating to prevent the icing from melting.

1. What kind of cookie cutters work best?

• Any shape works, but metal cookie cutters tend to cut through the dough more cleanly than plastic ones.

1. Can I double the recipe?

• Absolutely! Just ensure you have enough space to chill and bake the cookies in batches.

1. What can I do with leftover dough?

• Gather the scraps, re-roll them, and cut out more cookies!

1. How should I store decorated cookies?

• Store them in a single layer in an airtight container to avoid smudging the decorations.

Conclusion

This Cut Out Sugar Cookie Recipe is a classic that brings joy and deliciousness to any occasion. Whether you’re baking for a holiday, a birthday, or just for fun, these cookies are versatile, easy to make, and utterly delightful. With a simple dough that’s perfect for cutting into shapes and a flavor that’s hard to resist, they’ll become a staple in your kitchen. So gather your loved ones, roll up your sleeves, and create beautiful memories—one cookie at a time!

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