The Best Cut Out Sugar Cookies
Learn how to make the best cut-out sugar cookies that can hold their shapes during baking. They are full of delicate vanilla flavor, easy to make and perfect for holidays!
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Servings: 24 cookies
Ingredients
- 2 1/2 cups (325g) all-purpose flour
- 1/2 teaspoon (3g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 cup (2 sticks/226g) unsalted butter softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons (10ml) vanilla extract
Instructions
- Preheat the oven to 350F/175° C. Line 2 baking sheets with parchment paper.
- In a medium bowl, sift together flour, salt, and baking powder. Set aside.
- In a medium bowl, use a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 1 minute until light and fluffy. Beat in egg and vanilla extract just until combined. Scrape down the sides and up the bottom as needed. Reduce to low speed. Add dry mixture and beat just until combined. Do not overmix. Dough will be soft enough to work with. If the dough is too sticky to handle, try to mix in a little more flour. Wrap with plastic wrap and refrigerate for 1-2 hours until it’s firm enough for rolling. In this step, if you work as quickly as possible, you do not need to chill the dough.
- Slightly soften the dough after you take the dough out of the fridge if using. On a lightly floured surface ( or between 2 lightly floured parchment papers), roll the dough to a 1/4-inch thickness. Cut out shapes using a cookie cutter and place them on prepared baking sheets. Re-roll the remaining scraps into a ball and roll back out to cut the remaining cookies.
- Bake cookies for 10-11 minutes, or until the edges begin to turn brown. Baking time may vary depending on the thickness of the cookies. Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to a week or in the freezer for up to 2 months.
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