Easy Cut Out Sugar Cookies
Buttery cut out sugar cookies with crisp golden edges and a tender middle, made from a simple chilled dough that holds its shape.
Equipment
- Stand mixer or hand mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- 2 ½ cup all-purpose flour plus more for rolling
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
Instructions
Cooking
- Whisk. Stir the flour, baking powder, and salt together and set aside.
- Cream. Beat 3/4 cup butter with the sugar on medium for 3 minutes until pale and fluffy.
- Add eggs. Mix in the eggs one at a time, then the vanilla.
- Combine. Add the dry mixture gradually on low speed until a soft ball of dough forms.
- Rest. Divide into 2 flat disks, wrap, and chill 30 minutes.
- Roll and cut. Heat the oven to 350 degrees F. Roll a disk to 1/4 inch on a floured surface, cut shapes, and place on a lined baking sheet.
- Bake. Bake 8 to 10 minutes until the edges turn light golden. Rest 5 minutes, then cool on a rack before decorating.
Notes
Substitutions: Use salted butter and reduce the salt to 1/4 tsp.
Tips: Spoon and level the flour and chill the dough so the shapes stay sharp.
Storage: Keep airtight at room temperature up to 1 week or freeze baked cookies up to 3 months.