Dessertscambreabakes5.0
Cut Out Sugar Cookies
Crisp edges, soft centers, and buttery flavor—these cut out sugar cookies rival any from a bakery. They're ideal for decorating, making them perfect for holidays!
👥 16 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 3h🔥 Cook: 10 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- mixing bowl
- baking sheet
- spatula
- pan
- oven
📝 Preparation Steps
1
Making the Cookies
2
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
baking powder1 teaspoon
3
In a stand mixing bowl, cream the butter and sugar with the paddle for ⏱️ 2 minutes.
4
Mix in the egg and vanilla on low until just combined. Scrape down the bowl.
large egg (room temperature)1
5
Mix in the dry ingredients on low until just combined and the dough starts to come together.
6
Divide the dough in half. Wrap each half loosely in plastic wrap, and use a rolling pin to roll them into a flat disc. Refrigerate until firm, about ⏱️ 1-2 hours.
7
Once firm, unwrap the dough, lightly flour both sides, and place each slab between two sheets of parchment paper. Roll the dough between 1/4 inch-1/2 inch thick. Then, cut out cookies. Transfer any cut cookies with an offset spatula to a lined baking sheet. The dough scraps can be rerolled twice! You can have multiple layers of cookies on a baking sheet as long as there is parchment in between them. Then, freeze the cut out cookies for at least ⏱️ 3 hours or until they are completely frozen solid. I like to do this step the day before and let them freeze overnight.
8
When ready to bake, preheat the oven to 355°F. Bake the cookies for ⏱️ 9-12 minutes or until the edges are set and the tops no longer look wet. You do not want the edges to be brown; otherwise, the cookies will be more crunchy than soft and chewy. Let the pan cool on a wire rack before decorating.
9
Making the Icing
10
Combine the powdered sugar, meringue powder, vanilla extract, and water in a stand mixing bowl. Beat with the paddle attachment on medium speed for ⏱️ 3 minutes until fluffy. At this point, the icing should be thick but still pipeable. If it's too thick, add more water to the icing, one tablespoon at a time.
powdered sugar4 cupsmeringue powder3 tablespoons
11
Set aside some of the thick icing for borders and designs. To flood the cookies, add more water, one tablespoon at a time, until it has the consistency of runny peanut butter and settles back into itself within ⏱️ 15 seconds.
12
Color the icing with gel food coloring and decorate!
Gel food coloring
13
When not working with royal icing, be sure to cover the top with plastic wrap so that it touches the surface to keep the icing from hardening!
Nutrition Facts
calories
375 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
45 g
sodium Content
269 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
41 mg
carbohydrate Content
65 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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