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–+ servings

Cutout Sugar Cookies

Perfect sugar cookie dough for cutting out shapes. No need to refrigerate the dough and very minimal spread when baking. The cookies stay soft on the inside making for the perfect texture of cutout sugar cookies.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Course Dessert
Servings 5 dozen
Calories 88 kcal

Equipment

  • electric mixer
  • cookie cutters
  • rolling pin
  • baking sheet
  • parchment paper or silicone baking mat

Ingredients
  

  • 1½ cup unsalted butter room temperature
  • 1¼ cup granulated sugar
  • 1 large egg
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 3⅔ cup all-purpose flour plus extra for rolling the dough out

Instructions
 

  • In an electric mixer, beat the butter on high, scraping the sides every couple of minutes, for 8 minutes. This gives air to the butter and adds fluffiness to the dough when it is baked.
  • Add the granulated sugar, egg, egg yolks, vanilla extract, and almond extract. Beat again to combine. Scrape the sides of the bowl.
  • In another bowl add the flour, baking powder, and salt. Whisk to combine. Add to the butter/sugar mixture half at a time, mixing on low until just combined. Scrape the sides of the bowl. Don’t over mix.
  • On a floured surface, roll the dough into a log and then roll out with a rolling pin until the dough is approximately ¼ inch thick. Taking cookie cutters, cut out shapes and place on a parchment paper lined cookie sheet. Continue this step until the dough has been used to cut out shapes. *NOTE: the more times you roll the dough and add more flour with the rolling out, the tougher the dough will become. Try to minimize rolling the dough for lighter fluffier cookies.
  • Becasue this dough barely spreads, you can squish them in together on a baking sheet pretty tightly. Still, leave some room between cookie shapes. If you are wanting to add sprinkles and not frost the cookies, now is the time to add the sprinkles before you bake them. Bake at 325°F for 14 minutes, or until the edges of the dough are slightly browned.
  • Let cool completely before frosting or icing. Store in an airtight container for up to a week.

Nutrition

Serving: 1cookieCalories: 88kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 36mgPotassium: 12mgFiber: 1gSugar: 4gVitamin A: 155IUCalcium: 12mgIron: 1mg
Keyword cookies, cutout cookies, sugar cookies
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