Cut-Out Sugar Cookie Recipe

By Ellie

42 Person

30 Minutes

156 Calories

Everybody needs a great sugar cookie recipe that’s easy to make, tastes fantastic, and one that holds its shape when baked. We’ve got that perfect recipe right here! I’ve taken my mom’s old sugar cookie recipe and tweaked it into the best fool-proof sugar cookie recipe ever. Once you try this recipe, you’ll trust it always. Sugar Cookie is easy to store, and there are many ways to make them. The sugar cookie is portable and easy to share with close friends and family. Trust me when you read this recipe and make your own Sugar cookie, you will feel very happy.

Ingredients

1 tsp. salt
1 1/2 tsp. baking powder
2 3/4 to 3 cups all-purpose flour
1/2 tsp. almond extract, optional
1 tsp. vanilla extract
1 large egg
1 cup granulated sugar
1 oz. cream cheese, room temperature
1 cup unsalted butter, room temperature

Method

01

In a large mixing bowl beat butter and cream cheese together with an electric mixer until well blended. Add the sugar and beat until light and fluffy. Add the egg, vanilla and almond extract and beat until combined.
02

In a small bowl whisk together 2 3/4 cup of the flour, the baking powder, and salt. Add half the flour mixture to the butter and sugar and blend on low until incorporated. Add the final half of the flour mixture and beat until a soft dough forms. Add up to 1/4 cup additional flour if needed, 1-tablespoon at a time until the dough is soft and no longer sticky. For best results, do not exceed a total of 3 cups of flour.
03

Gather the dough into a ball and cut in half. Press one half of the dough into a thick disc and wrap in a large piece of plastic wrap. Repeat with the remaining half of the dough. Refrigerate the two discs for at least 8 hours, or up to two days.
04

When ready to bake, remove one disc of cookie dough from the refrigerator and allow it rest at room temperature for 15-20 minutes for easier rolling. Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
05

Roll out the dough on a well floured, clean work surface to 1/4-inch thick. Using a cookie cutter, cut the dough into the desired shapes and place the cookies 2-inches apart on a cool baking pan. Repeat until the pan is full. Bake for 8 to 12 minutes (depending on the size and thickness of the cookies) or until lightly browned around the edges and bottom. For best results, do not over-bake! Cool on the pan for 3-4 minutes then remove to a wire rack to cool completely.
06

Frost the cookies with your favorite glaze, royal icing or buttercream.

Related Tags

Cut-Out Sugar Cookie Recipe

3.6

( By Ellie )

01 Information

Grade easy
Serving 42 servings
Calorie 156 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

1 tsp. salt

1 1/2 tsp. baking powder

2 3/4 to 3 cups all-purpose flour

1/2 tsp. almond extract, optional

1 tsp. vanilla extract

1 large egg

1 cup granulated sugar

1 oz. cream cheese, room temperature

1 cup unsalted butter, room temperature

03 Method

Step 1

In a large mixing bowl beat butter and cream cheese together with an electric mixer until well blended. Add the sugar and beat until light and fluffy. Add the egg, vanilla and almond extract and beat until combined.

Step 2

In a small bowl whisk together 2 3/4 cup of the flour, the baking powder, and salt. Add half the flour mixture to the butter and sugar and blend on low until incorporated. Add the final half of the flour mixture and beat until a soft dough forms. Add up to 1/4 cup additional flour if needed, 1-tablespoon at a time until the dough is soft and no longer sticky. For best results, do not exceed a total of 3 cups of flour.

Step 3

Gather the dough into a ball and cut in half. Press one half of the dough into a thick disc and wrap in a large piece of plastic wrap. Repeat with the remaining half of the dough. Refrigerate the two discs for at least 8 hours, or up to two days.

Step 4

When ready to bake, remove one disc of cookie dough from the refrigerator and allow it rest at room temperature for 15-20 minutes for easier rolling. Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.

Step 5

Roll out the dough on a well floured, clean work surface to 1/4-inch thick. Using a cookie cutter, cut the dough into the desired shapes and place the cookies 2-inches apart on a cool baking pan. Repeat until the pan is full. Bake for 8 to 12 minutes (depending on the size and thickness of the cookies) or until lightly browned around the edges and bottom. For best results, do not over-bake! Cool on the pan for 3-4 minutes then remove to a wire rack to cool completely.

Step 6

Frost the cookies with your favorite glaze, royal icing or buttercream.

04 Author