Cut It Out Sugar Cookies

Cut It Out Buttery Sweet Sugar Cookies will become your go-to favorite.

Sugar cut-out cookies are not only for the holiday season. This recipe is excellent for a birthday, wedding showers, baby & mommy welcome home gifts, and back to school. You name it. This dough is perfect for a cookie on a stick. I have used it over the years, and it has never disappointed my recipient or me. The dough keeps the shape of your cut-out cookies from spreading. The most helpful key to this dough is to keep it chilled. Chill it in batches while making the cookies. The dough is tender, buttery, yet sturdy enough to hold most icings. By somewhat biased personal preference, my Lemon-Vanilla Royal Icing pairs well with this cookie and lends itself to different consistency. Using multiple thicknesses allows you to make your own decorations rather than store-bought. Check out my blog on sprinkles.

When the dough is wrapped well or in a sealed container will keep up to 3 months in the freezer with no problem. It will also keep in the refrigerator for up to 2 weeks. 

Personal suggestion, if you are going to make a batch of this delicious dough, make a double batch. I always have one on hand for my current project and one in the freezer for those unexpected times when you have to come up with a quick dessert or need to bring a thoughtful thank you to someone. Never want your cookie jar to be empty.

Makes: 12 4″ 1/4 inch thick Cut-Out Cookies Preheat the oven to 375 degrees

Useful Tips:

Use Cookie Sheets (not black coated or baking stone). Cover cookie sheet with parchment paper for best results. When done, Cookies should look slightly pale and golden around the edges. Bake a little longer if the cookie looks still “wet” or “shiny” on top. I prefer a little color on the cookie; take care not to over-bake. Helpful if you have two cookie sheets (not a must)

Once you have cut out your first batch of cookies, place them on your cookie sheet and put them in your freezer or refrigerator while working on the next set of cookies. Allowing cookies to chill will provide for even baking and prevent spreading. Place in the oven when you are done with the next batch, and continue to alternate. Let cookies cool on the cookie sheet for 3 minutes before removing them to the cooling rack. Resting the cookies on the sheet will prevent breakage.

Easy way to bring eggs to room temperature If you forgot to take them out of the refrigerator. Take a cup or bowl of warm water and place the egg/eggs in the water while you gather the ingredients. It will be at room temperature when you are ready to use it.

Coloring the cookie dough, I recommend gel coloring. It works the best for accurate colors and will not add too much moisture to your dough which will cause it to spread.

Ingredients

3 cups all-purpose flour

1/2 tsp kosher salt

1 cup=2 sticks of room temperature butter (salted or unsalted is fine)

1 cup granulated sugar

1 large egg at room temperature (important room temp)

1 Tab. Pure Vanilla

Additional Ingredient & Variations Continue: (Choose one Variation)

1/2-1tsp. Of Almond extract ( any other flavor you like), I have used lemon with lemon zest as a substitute for almond. I have also used orange extract and orange zest to substitute almond. Coconut extract & Vanilla makes a nice cookie also. Any zest you want to add to compliment your flavor go for it! I have used lavender and lemon for summer cookies with sorbet. Be creative. Make sure not to add too much extra moisture to the cookie dough.

*1 tsp baking powder see note

Note* While making these for my family in a very humid state. I used only 1/2 tsp of baking powder. Using the full 1 tsp with humid weather made my cookies get softer and spread quickly. If you are baking somewhere that is not humid, 1 tsp should be fine. The dough will work without baking powder, so adjust for your climate.

Directions:

1. Preheat the oven to 375 degrees
2. Sift Flour, Baking Powder, and Salt in a bowl and set aside.
3. Add butter at room temperature and sugar, and mix on medium speed in your mixing bowl for 5 minutes. It should look pale yellow in color. Halfway through the mixing process, scrape down the bowl and continue mixing.
4. In a small bowl, mix your Egg, Vanilla, and Almond Extract. (whatever you choose + any zest at this point)
5. Adjust the mixer to low, add your Egg mixture and beat for 2 minutes or until well mixed. Stop the mixer and scrape down the bowl.
6. Add one cup of your flour mixture at a low speed to your mixing bowl until each addition is combined. Make sure to scrape down the bowl each time. Mix for 1 minute. It is essential not to over-mix.
7. Dust your work surface lightly with flour and gather the dough with your hands, kneading the Cookie dough for about 30 seconds until the dough comes together. Shape the dough into 3-4 disks and wrap with plastic wrap, and place in the refrigerator overnight or at least for 4 hours to chill before using. If you want to speed up this process, you can put the dough in the freezer for 30 minutes to 1 hour and then use it. I find this is not the most consistent way, but it will work in a pinch.
8. Once chilled, the dough will seem very hard. Don’t worry! It’s all that delicious butter. Break off a piece and place it between two pieces of parchment paper and roll out your dough to 1/4 inch thickness.
9. Cut out those cookies in your favorite shapes and place them on a parchment paper cookie sheet. Place in the refrigerator & repeat. Place the first sheet in the oven while working on the second sheet. Bake for 10-12 minutes, depending on the size and shape of your cookie.

Tip: If you use two pieces of parchment paper to roll your dough in between, you will not get excess flour on your cookies or the four tastes after baking. While rolling, if you want consistency in the thickness of your cookies, use two long painting dowels or two long cooking chopsticks.

Make sure to work with small amounts of dough and keep the rest in the refrigerator. If you are in full cookie mode, you know who you are 🙂 May I suggest keeping one tray of cookies cut out in the fridge while you are working on one tray. Two trays can be baked in the oven.

Warning: If the dough gets hot, it will spread, so your cute little mermaid cookie may look like a beach ball. It may also puff up. So keep cool & your dough also! You will know your cookies are done when they are pale on top and lightly golden on the edges; the center will not be shiny. I like a little light color on mine, just my preference.

Storage: Cookies can be stored in an airtight container for up to two weeks. Suggestions: By putting a minimal amount of rice at the bottom of your airtight container in a tea sachet, your cookies will last three weeks easily. Freeze cookies only if they are undecorated with wax paper or parchment paper between each cookie for up to 3 months if wrapped well. *If you decorate before freezing, the coloring from the decorations will bleed, not making for a visually pretty cookie.

Please share your cookie projects. Please send a picture IG: shellythefoodscholar or [email protected] Let us know what creative combinations you explored. Enjoy and have fun!

Shelly

The Food Scholar