Description
Welcome to the ultimate guide for Classic Cut Out Sugar Cookies! If you’re looking for a tried-and-true recipe that yields perfectly shaped, delicious, and easy-to-decorate sugar cookies, you’ve come to the right place. This recipe is a staple for holidays, celebrations, or any time you want to unleash your inner cookie artist. Our Classic Cut Out Sugar Cookies recipe delivers tender, buttery cookies with crisp edges and a smooth surface, ideal for all your frosting and sprinkle dreams.
Ingredients
- 3 cups All-Purpose Flour (360g)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter (226g), softened to room temperature
- 1 1/2 cups Granulated Sugar (300g)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract (optional)
Instructions
- **Whisk Dry Ingredients:** In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
- **Cream Butter and Sugar:** In a large bowl, using an electric mixer (stand or hand-held), beat the 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- **Add Egg and Extracts:** Beat in the 1 large egg until just combined. Then, add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract (if using), mixing until fully incorporated. Do not overmix.
- **Combine Wet and Dry Ingredients:** Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough should come together in a soft ball.
- **Divide and Chill Dough:** Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 hours. Chilling is essential for firm dough that’s easy to roll and prevents spreading.
- **Preheat Oven and Prepare Baking Sheets:** Once the chilling time is almost up, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- **Roll Out Dough:** On a lightly floured surface, unwrap one disk of chilled dough. Roll it out to an even thickness of about 1/4 inch. If the dough is too cold and cracks, let it sit at room temperature for a few minutes.
- **Cut Out Cookies:** Use your favorite cookie cutters to cut out shapes. Re-roll any dough scraps, being careful not to overwork them, and cut out more cookies.
- **Bake Cookies:** Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between them. Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still be pale.
- **Cool Completely:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- **Decorate (Optional):** Once completely cool, your Classic Cut Out Sugar Cookies are ready to be decorated with royal icing, buttercream, or sprinkles!
Notes
For best results, ensure butter is at room temperature but not melted. Do not overmix the dough. Chilling the dough thoroughly is crucial for preventing spread and maintaining cookie shape. Bake until just lightly golden at the edges, avoiding overbaking for tender cookies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg