5 from 12 votes
Cut Out Sugar Cookie REcipe
Prep Time
10 mins
Cook Time
10 mins
 

Cross between sugar and shortbread cookies.

Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies,, sugar cookies
Servings: 15
Hanielas.com: Hani Bacova
Ingredients
  • 3 cups all-purpose flour 450 grams
  • 1/2 tsp salt
  • 2 sticks room temperature unsalted butter 1cup, 226grams
  • 1 cup sgranulated sugar 200grams
  • 1 large egg room temperature
  • 1 tbsp vanilla extract
  • 1 tsp baking powder optional - check the notes
Instructions
  1. Sift together flour (3cups), baking powder (1tsp) add salt (1/2tsp), set aside.

  2. In a small dish whisk together egg(1) and vanilla extract(1tbsp), set aside.

  3. In a mixing bowl cream together room temperature butter (1cup) and sugar (1cup), about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light creamy in color.

  4. Gradually add vanilla egg mixture, beating anywhere till well combined about a minute.

  5. Lower the speed of your mixer to low. Gradually in 3 additions add flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour blended in. At this stage you'll see chucks of cookie dough.

  6. Dust a a large mixing bowl with 1 tbs flour. Scrape the cookie dough into bowl. Gather dough together. Using your hands knead the cookie dough for about 10-20 seconds, until dough comes together. Shape into a disk.

  7. Wrap the dough in a plastic wrap and refrigerate overnight or 4hours(minimum) or speed up the process by placing it into the freeze for

  8. Preheat oven to 375F 

  9. If you find that dough is hard as a rock, don’t panic. Quarter the dough. Take one piece and microwave on high for 5-8 seconds to soften it up a little, it should be super soft, just soft enough so you can roll it out, you’ll still need to apply little bit of pressure. Cut up remaining dough into smaller pieces, set aside. Place microwaved piece between your rolling guides, either between 2 pieces of parchment or if you have large silicone mat you can use it also ( for the guides you can use 2 painter's sticks glued together on each side, or 2 pieces of 1/4inch wood rods will work great)
  10. Cut out as many cookies as you can. Gather scraps and to the scraps add a fresh piece of cut up down you set aside. Re-roll and repeat until you are done with all the cookies. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 10 minutes, or in the freezer for 5.
  11. Bake for 10-11 minutes, depending on the oven, turn the sheet once half way through the baking.
  12. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
  13. Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.
  14. Decorate cookies as desired with royal icing or other medium that you use.
Recipe Notes

WHAT IF I DON’T HAVE 4 HOURS TO CHILL THE COOKIE DOUGH?

HOW LONG CAN I KEEP THE DOUGH IN THE FRIDGE?

HOW THICK DO YOU ROLL OUT COOKIES FOR DECORATING

1/4 inch thick, and little thicker when making cookie pops.

I CHILLED COOKIE DOUGH BUT NOW IT'S HARD AS A ROCK

After cookie dough is chilled it often become firm.

TROUBLESHOOTING

FLAVORINGS

Lemon / Orange Zest Cookies – use 1 tbl fresh lemon zest and 1tsp vanilla and 1tsp lemon extract

Chocolate Chip Cut Out Cookies – ¼ cup granulated sugar, ¾ cup brown sugar, micro chocolate chips (add these with flour), 1/4tsp baking powder

Almond Sugar Cookies -  add 1 tsp vanilla and 1 tsp almond extract. I find almond flavor to be very strong and 1tsp does the trick for me but if you'd like to add  even more extract you definitely can. Almond cookies pair really nicely especially with my Fresh lemon royal icing.

Spices - you can also add spices to this recipe, try cinnamon, cardamom or pumpkin spice to make them more seasonal.