Sugar Cookie Cut-Outs
These sugar cookies are soft, with thick centers and slightly crispy edges, rolls easily and taste great plain or frosted. Use the best possible ingredients, since this recipe requires so few. Sugar creamed with the butter forms the base of the cookie, while egg gives it structure and extract brings the flavor.
- Yield
- 20-24 cookies (depends on the size cutters you use)
Directions
-
Preheat the oven to 350 degrees F.
-
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely combined and becomes smooth and creamy, 2-3 minutes.
-
Add the egg, vanilla, and other extract and mix on high speed until combined, about 1 minute. Scrape down the sides and stir up the bottom of the bowl and beat again as needed to combine.
-
Add the dry ingredients to the wet ingredients in two additions and mix until thoroughly combined. Dough will be soft and pliable. If the dough seems too sticky to roll, add 1/2 Tablespoon of flour at a time until the dough is not tacky.
-
Divide the dough in half and flatten into round disks. Place each half onto a very lightly flour-dusted parchment paper or silicone baking mat. With a floured rolling pin, roll the dough out to 1/4-inch thickness. Use more flour if the dough becomes sticky. The dough can be rolled into a round or oblong shape, as long as it is evenly 1/4-inch thick.
-
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top to prevent sticking. Place the other half of the rolled-out dough on top. Cover with plastic wrap, and refrigerate for 1 hour and up to 1 day.
-
Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully lift the top dough piece off the parchment from the refrigerator. If it’s sticking to the bottom, run an offset spatula or butter knife under it to help remove it.
-
Use cookie cutters to cut the dough into shapes. Re-roll the remaining dough and continue cutting until the dough is completely used. Repeat this process with the second piece of dough.
-
Arrange cookies on baking sheets 3 inches apart. Use a thin spatula to lift the cookie shapes to the baking sheet if you are unable to move them by hand.
-
Bake for 11-12 minutes or until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
-
PRO-TIP: Roll the dough out 1/4-inch-thick disk before chilling it. This makes it easier to cut immediately without having to fuss with rolling hard chilled dough. Stack the dough rounds between parchment paper so they fit easily in the refrigerator.
From Shawnie's class “Holiday Cookie Camp”
