Recipe Save: Cut Out Sugar Cookies

Origin:  Internet
Total Preparation Time: 2 hours (includes chilling)
Actual Cooking Time: 4 hours (includes cooling)
Number of Servings: 12-20 cookies (depending on size of cookies)


  • 3/4 cup butter, slightly softened to room temp
  • 3/4 cup granulated sugar
  • 1 egg, at room temperature
  • 2 t vanilla extract
  • 1/4 t almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 t baking powder
  • 2/4 t salt


  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth (about 1 minute).
  2. Add the sugar and beat on high speed until light and fluffy (about 3-4 minutes).
  3. Scrape down the sides and bottom of the bowl, as needed.  Add the egg, vanilla and almond extract and beat on high until fully combined (about 2 minutes).
  4. Scrape down the sides and bottom of the bowl, as needed.
  5. Whisk the flour, baking powder and salt together in a medium bowl.
  6. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
  7. Add the rest of the flour and continue mixing until just combine.  If the dough still seems too soft, you can add 1 T more flour until it is a better consistency for rolling.
  8. Divide the dough into 2 equal parts.  Roll each portion out onto a piece of parchment to about 1/3 thickness.  Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days.  Chilling is mandatory.  If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  9. Once chilled, preheat oven to 350.
  10. Line 2-3 large baking sheets with parchment paper or a silicone baking mat.
  11. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes.
  12. Transfer the cut cookie dough to the prepared baking sheet.
  13. Re-roll the remaining dough and continue cutting until all is used.
  14. Before baking, you can apply sprinkles.  Skip this step if you are planning to ice or frost the cookies.
  15. Bake for 8-11 minutes, until very lightly colored on top and around the edges; rotate the baking sheet halfway through bake time.
  16. Allow to cool on baking sheet for 5 minutes and then move to a wire cooling rack to cool completely before icing.
  17. Make the icing and decorate the cooled cookies however you’d like.

Baker’s notes:

  • Unfrosted cookies freeze well up to 3 months.  Thaw overnight in the refrigerator.  Frosted cookies do not freeze well.
  • You can freeze the cookie dough for up to 3 months.  Allow to thaw overnight in the refrigerator and then allow to come to room temperature for about 1 hour.  Then roll and continue with the recipe as directed.
  • Room temperature egg is preferred to be easily dispersed in the cookie dough.  Rule of thumb:  always use room temp egg if recipe calls for butter at room temp or melted.

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