Classic Cut-Out Sugar Cookies
This classic cut-out sugar cookie dough holds its shape beautifully, with a soft, buttery texture and just the right sweetness—perfect for decorating and sharing.
Equipment
- Cooling rack optional
- Cake Spatula optional
- Dredge shaker optional
Ingredients
- 2 1/2 cups all-purpose flour sifted
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla Extract
- 1 cup unsalted butter softened
- 2/3 cup sugar
Instructions
- Before starting, measure and prepare all of your ingredients. Sift the flour for best results. This will ensure the process runs smoothly and efficiently.I’m making a double portion here, so feel free to adjust if you’re making a smaller batch.
- In a large mixing bowl, whisk together the sifted flour and salt until fully combined. Set the bowl aside.
- In a medium bowl, whisk together the egg and vanilla extract until smooth and fully combined. Set aside.
- In the bowl of your kitchen mixer, add the softened unsalted butter and granulated sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape down the sides of the bowl with a silicone spatula, then add the egg and vanilla mixture. Continue mixing on medium speed until everything is fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients (flour and salt) to the wet mixture, about 1/3 at a time, mixing on low speed after each addition. Mix until a smooth dough forms.
- Once the dough is fully mixed, divide it into two equal portions. Flatten each portion into a disk and wrap in food wrap.
- Place the dough in the refrigerator to chill for at least 1 hour. This helps firm up the dough, making it easier to roll and cut.
- As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with silicone baking mats to prevent sticking.
- After chilling, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/4-inch thickness using the adjustable rolling pin for even consistency. If the dough starts to get too soft or sticky, chill it again briefly.
- Use your cookie cutter to cut out shapes from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Place the cut-out cookies in the refrigerator for an additional 10 minutes to help them hold their shape while baking.
- Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are lightly golden. The centers should remain slightly soft as they will firm up while cooling.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool completely.
- Repeat the rolling, cutting, and baking steps with the remaining dough.
Notes
You can add 1 tablespoon of corn starch to the dry ingredients. This will help the cutout cookies hold their shape better during baking.
Nutrition
Calories: 93kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 35mgPotassium: 13mgFiber: 0.2gSugar: 4gVitamin A: 164IUCalcium: 4mgIron: 0.4mg
Tried this recipe?Let us know how it was!