There’s something magical about the smell of freshly baked cookies wafting through the house, especially when it’s a batch of cut out sugar cookies. Growing up in Chicago, my family kitchen was always a hub of activity, especially around the holidays. My babcia would roll out the dough with a precision that seemed almost magical to my young eyes, and my mom would let me and my siblings cut out shapes with the old cookie cutters that had been passed down through generations. Now, with my own kids, Ella and Peter, those same cookie cutters are still the stars of our kitchen adventures, and every batch of cut out sugar cookies we make feels like a delicious link to our past.
These cookies are more than just a treat; they’re a canvas for creativity and a vessel for family memories. Whether it’s a rainy afternoon or a festive holiday, there’s always a good reason to whip up a batch. Plus, they’re incredibly versatile. You can make them as simple or as fancy as you like, and they’re perfect for decorating with royal icing or sprinkles, just like how my grandmother Elizabeth used to do with her famous apple cake.
Why You’ll Love This Recipe
These cut out sugar cookies are a dream come true for anyone who loves a sweet, buttery cookie with a slightly crisp edge and a soft, chewy center. They’re easy to make, require just a few simple ingredients, and are perfect for any occasion. Plus, they hold their shape beautifully during baking, making them ideal for cutting into festive shapes. Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof and sure to become a family favorite.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure your butter is at room temperature before you start. This helps to create a smooth, even dough. If the dough becomes too soft while rolling, pop it back in the fridge for a few minutes to firm up. And remember, the key to perfect cut out sugar cookies is not to overbake them. They should be just lightly golden at the edges when you take them out of the oven.
COOKING TOOLS
When I make this recipe, my go-to tool is a Silicone Utensils Set. The spatula is perfect for mixing the dough without overworking it. I also love using the Electric Knife Sharpener to keep my cookie cutters sharp and precise, ensuring clean edges on every cookie. These tools make the whole process smoother and more enjoyable!
Variations and Substitutions
Feel free to get creative with this recipe! You can add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor. For a citrusy twist, try adding a tablespoon of lemon or orange zest. If you’re looking to make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
These cookies are perfect on their own, but they’re even better with a cup of tea or coffee. For a festive touch, serve them with a glass of milk or hot cocoa. They also make a delightful addition to any dessert platter, especially when decorated with colorful icing and sprinkles.
FAQs
Why did my cookies spread too much?
If your cookies spread too much, it could be because the dough was too warm. Make sure to chill the dough thoroughly before rolling it out and cutting the shapes.
Can I freeze the dough?
Yes, you can freeze the dough! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months. Thaw in the refrigerator before rolling out.
Final Thoughts
I hope you enjoy making these cut out sugar cookies as much as my family and I do. They’re not just cookies; they’re a way to share love, laughter, and a bit of our family’s history. So grab your favorite cookie cutters, gather your loved ones, and create some delicious memories together.
👉 I hope you loved making these cut out sugar cookies—they’re like a sweet little hug from my kitchen to yours. If you’re in the mood for more baking adventures, why not try my Chocolate Chip Cookies, Polish Apple Cake, or Oatmeal Raisin Bars? Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Cut Out Sugar Cookie: 5 Creative Ideas
A delightful cut out sugar cookie recipe perfect for any occasion, offering a buttery taste with a soft center and crispy edges.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.