Best-Ever Cut-Out Sugar Cookies
Total Time
40 mins
Prep Time
30 mins
Cook Time
10 mins
Rating
4.94 out of 5 stars
(160)
Ingredients
24-26 cookies
- 1 cup (227 g) unsalted butter, chilled and cubed
- 1 cup (198 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 cups (390 g) all-purpose flour
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Preparation
Step 1
Preheat oven to 350 degrees F. Line two baking pans with parchment paper and set aside.
Step 2
Using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 2 minutes.
Step 3
Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.
Step 4
Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together. Give it a final mix with a rubber spatula, folding and pressing it together, to ensure all of the flour is mixed in.
Step 5
Separate the dough in half and work with one piece at a time, roll the dough ¼-inch thick. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.
Step 6
Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes.
Step 7
Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Step 8
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Chef's notes
A stand mixer is ideal for this recipe; since we are starting with cold butter, the paddle attachment does a good job of beating it into the sugar.
I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).
You can use any cookie cutters, so pick your favorites!
The cookies can be stored in an airtight container at room temperature for up to 5 days.
You can also freeze the dough for up to 1 month; thaw it in the refrigerator overnight, then bring it to almost room temperature, roll it out, and proceed with the recipe.
These cookies freeze exceptionally well! You can freeze them plain or decorated; if decorated, let the icing set before freezing. Store in an airtight container or ziplock freezer bag (with parchment paper between the layers if they are decorated). The cookies can be frozen for up to 3 months.
