Best Cut Out Sugar Cookies (Print-Friendly Version)
Buttery cut out sugar cookies with tender crumb, ideal for decorating and celebrations.
# Ingredients List:
→ Cookie Dough
01 -
315 to 360 g all-purpose flour, plus additional for dusting
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon salt
04 -
170 g unsalted butter, softened
05 -
200 g granulated sugar
06 -
2 large eggs
07 -
1 teaspoon pure vanilla extract
# How to Make It:
01 -
Preheat oven to 175°C. Line a baking tray with parchment paper or a silicone mat and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined. Set aside.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, beat softened butter and granulated sugar on medium speed for 3 minutes until pale and fluffy, creating an airy texture.
04 -
Add eggs one at a time, mixing well after each addition. Scrape down the sides as necessary. Stir in vanilla extract until fully integrated.
05 -
With mixer on low, gradually add dry ingredients to butter mixture. Mix until dough comes together, about 2 minutes. Do not overmix.
06 -
Lightly flour your work surface. Roll dough to a thickness of 6–12 mm. Use cookie cutters to form shapes and transfer each to the prepared tray, spacing slightly apart.
07 -
Bake for 8–10 minutes, until edges just begin to turn light golden. Centers should appear slightly underbaked; they will set during cooling.
08 -
Allow cookies to rest on tray for 5 minutes. Transfer to a wire rack to cool completely. Decorate as desired once cooled.
# Extra Tips:
01 -
Rolling dough thicker yields a softer, more cake-like texture; thinner dough produces crispier cookies. Avoid exceeding 12 mm thickness for even baking.