Dessertschewoutloud4.8
Perfect Cut-out Sugar Cookies
These Cut-out Cookies are easy, keep their shape well after baking, and are tender and buttery. They are light in color even after baking, which makes them a great canvas for your decorating whims.
👥 48 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 30 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- whisk
- bowl
- spatula
📝 Preparation Steps
1
Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
2
Whisk
3
In a bowl, whisk together the flour and baking powder. It's important to measure flour accurately; use the Scoop and Level Method to ensure proper measurement. Set aside.
baking powder2 teaspoons
4
Mix
5
In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, about ⏱️ 3 minutes; use rubber spatula to scrape down sides as needed. Be sure to beat the full amount of time - it helps to set a timer. Add the egg and extracts and beat to fully incorporate.
large egg1
6
Mix
7
Switch to medium-low speed. Gradually add the flour mixture, gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
8
Roll
9
Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but smooth and pliable.
10
Roll dough out on a floured surface to about 1/4" thick and cut into shapes. Place cookie shapes on baking sheet lined with parchment or silicone baking mat and freeze entire cookie sheet for ⏱️ 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)
11
Bake
12
Transfer sheet of semi-frozen cookies straight into the preheated oven, 1 baking sheet at a time. Bake larger/thicker shapes (3-inch diameter or larger) for ⏱️ 9-11 minutes and smaller shapes ⏱️ 7-8 minutes.It's important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they're baked too long, they'll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked and pale. They will set upon cooling.
13
Cool
14
Let cool ⏱️ 3-4 minutes on baking sheet and use cookie spatula to transfer to a cooling rack. Let cookies cool completely before icing - we love this super easy icing.
Nutrition Facts
calories
78 kcal
fat Content
4 g
serving Size
1 g
fiber Content
1 g
sugar Content
5 g
sodium Content
52 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
10 mg
carbohydrate Content
11 g
saturated Fat Content
2 g
unsaturated Fat Content
1.2 g
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