The Best Cut Out Sugar Cookies Recipe

5 from 10 votes

The Best Cut Out Sugar Cookies Recipe

Learn how to make Cut Out Sugar Cookies that are crispy outside and soft inside! This foolproof recipe is so easy to make, so you will have the best cookies that hold their shape for decoration with sugar icing. Perfect for Christmas cookie exchange party and the holiday season!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 122kcal

Author: Veronika's Kitchen

Ingredients

1 cup unsalted butter room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Instructions

Using a stand or hand mixer, beat 1 cup room temperature butter and ¾ cup granulated sugar in a mixing bowl on high speed for about 5 minutes until its light and fluffy.
Then add an egg and 1 tsp vanilla extract and beat again for 1-2 minutes or until well incorporated.
Scrape the sides of the bowl with a spatula a couple of times in-between of mixing, so all the ingredients are evenly distributed.
In a separate mixing bowl, add dry ingredients (3 cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt). Whisk and add to the wet ingredients in two steps. Mix on a low speed until well combined.
When done, slightly knead the dough with your hands, making a ball. Flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1-2 hours or overnight.
When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about ¼-inch thick.
Cut out cookies with your favorite cookie cutter.
After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
Bake the cookies at 350°F for 9-10 minutes or until the edges are slightly golden and the tops are just set but still soft.
When done, take the cookies out of the oven and let them sit on the counter on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool off completely.

Notes

NOTE 1: The cookie dough for this recipe is thick and will be crumbly after you refrigerate it. Before you start rolling out the cookies, leave the dough on the counter for about 10-20 minutes, then roll. When you work with the dough, it will warm up and will be more elastic.

NOTE 2: I usually roll out the cookies to ¼ inch thick. If you want your cookies crispier and to snap, you can roll them out thinner. And if you want them to be cakier, keep them thicker.

NOTE 3: After you cut out the cookies and put them on the baking sheet, I like to put it back to the fridge for 10 minutes before baking. The reason I do is because while you are working the dough it warms up. Chilled dough will help your cookies to keep their shape.

Nutrition