Welcome to the delightful world of Easy Cut-Out Sugar Cookies! These cookies are perfect for any occasion and are a fun way to get creative in the kitchen. Let’s dive into the steps to make these sweet treats!
Tips for Success
When rolling out the dough, a light dusting of flour will prevent sticking. This part’s so satisfying when you see those beautiful shapes come to life!
Decorating Ideas
Feel free to use royal icing or your favorite sprinkles for a festive touch. Trust me, you’ll love how they look and taste!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare Dry Ingredients:
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Step 1- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
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Step 2- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and mix to combine, then mix in the vanilla and almond extracts.
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Step 3- Combine Ingredients: Gradually add the dry ingredients, mixing on low speed until combined. The dough will be soft.
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Step 4- Chill the Dough: Divide the dough in half. Form each half into a ball, then flatten into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
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Step 5- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
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Step 6- Roll and Cut the Dough: Roll out the dough on a lightly floured surface until about ¼-inch thick. If the dough is too firm to roll right away, let it sit at room temperature for a few minutes to soften. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the scraps as necessary.
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Step 7- Bake Cookies: Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are just beginning to turn golden brown. The cookies will seem underdone in the middle, but they will set up as they cool. The exact timing will depend on the size of your cookie cutters.
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Step 8- Cool and Decorate: Let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely. Once cool, decorate with royal icing or as desired.
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Step 9- Yield: Makes about 30 cookies. Exact yield will vary based on the size of your cookie cutters.
Nutrition
- Calories: 120, Fat: 6g, Carbs: 16g, Protein: 1g
Cooking techniques
This recipe involves basic baking techniques such as creaming, rolling, and cutting dough. With a little patience and practice, you’ll become a pro!
Variations or substitutions
Try substituting half of the all-purpose flour with almond flour for a nutty flavor, or use different extracts like lemon or orange for unique twists!
Storage tips
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure they are fully cooled before freezing!
Notes
Feel free to adjust the sweetness by adding more or less sugar, depending on your taste!
