If you're looking for a cut-out sugar cookie recipe for your holiday baking, birthday parties, baby showers, wedding favors, you name it...you've found it. Perfect Every Time Cut-Out Cookies will be your new favorite cookie for decorating.
I developed this recipe back in 1999 when I first started decorating cookies. It was originally posted on the blog in 2007; this is the updated post with better photos and more tips. The recipe is the same...because it works!
Why are these the BEST cut-out cookies?
- It requires NO CHILLING!
- The dough can be frozen!
- The baked cookies can be frozen!
- The decorated cookies can be frozen!
- And most importantly, the cookies are delicious!
Imagine! No waiting for the cookie dough to chill! Make the dough, start the baking!
The cookies bake up thick and substantial...not crunchy. They're soft but not too soft. They hold up well to icing, packaging, and even shipping!
Once baked, the cookies are the best I've ever tried for decorated with royal icing...or even decorated with buttercream!
Scroll down for the recipe...
Links to all types of decorated cookies...
For an index of decorated cookie tutorials by category, go to the top of the page and click "decorated cookies." You'll find hundreds of cookie ideas, Including...
Click here for Christmas cookie tutorials:
Here, you'll find some pretty floral cookies:
How about cookies for a Birthday?
...and every day decorated cookies, just because!:
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar (I use sugar that I've stored vanilla beans in)
1 cup (salted) butter, cold & cut into chunks
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Instructions:
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. (Check at 8 minutes for minis.) Let sit a few minutes on the sheet, then transfer to a cooling rack.
Click here for Christmas cookie tutorials:
Here, you'll find some pretty floral cookies:
How about cookies for a Birthday?
...and every day decorated cookies, just because!:
"This is my all-time, go-to, never-fail, made thousands-of-'em sugar cookie recipe for decorating. Guaranteed compliments!"
Perfect Every Time Cut-Out Cookies
YIELD: depends on the cookie cutter size and shape. Approximately 12-15 "regular" cookies and around 36 mini cookies.
PREP TIME: 30 minutes
BAKE TIME: 10 minutes
2 teaspoons baking powder
1 cup sugar (I use sugar that I've stored vanilla beans in)
1 cup (salted) butter, cold & cut into chunks
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. (Check at 8 minutes for minis.) Let sit a few minutes on the sheet, then transfer to a cooling rack.
More info on freezing cookies here.
Looking for gingerbread? Here ya go.
Want to try some other flavors? Check out my cut-out cookie recipe index!
Go forth and BAKE, my friends.
