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Luna Hossain

Cut Out Sugar Cookies Recipe

Thick, soft cut-out sugar cookies are made for decorating because they hold their shape and have a lightly sweet, buttery flavor with smooth edges. Butter and sugar are creamed until pale and fluffy, then egg, milk, and vanilla are mixed in until smooth. Flour, baking powder, and salt are added gradually to form a soft dough that isn’t sticky. The dough is rolled to about ¼ inch thick, cut into shapes, and placed on a lined baking sheet. The cut cookies are chilled briefly so the edges stay sharp, then baked at 350°F (175°C) for 8–10 minutes until pale with lightly golden edges to keep the centers soft. After cooling completely, icing and sprinkles are added and allowed to dry before stacking.
Calories: 140 | Carbs: 18g | Fat: 6g | Protein: 2g
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18
Course: Cookies
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsalted butter softened
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Icing or frosting for decorating
  • Sprinkles optional

Equipment

  • Mixing bowl
  • Spoon or hand mixer
  • Measuring cups and spoons
  • Rolling Pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Cream the butter and sugar in a bowl until smooth and fluffy. The mixture should look pale and soft.
  2. Add the egg, milk, and vanilla. Mix until the dough looks smooth and evenly combined.
  3. Stir flour, baking powder, and salt into the bowl. Mix until a soft dough forms that is not sticky.
  4. Lightly flour a counter and roll the dough to about ¼ inch thick. The dough should roll evenly without tearing.
  5. Cut shapes with cookie cutters and place them on a lined baking sheet. Leave a little space between each cookie.
  6. Chill the cut cookies in the fridge for 10–15 minutes. The dough should feel firm before baking.
  7. Bake at 350°F (175°C) for 8–10 minutes. The cookies should look pale with just light golden edges.
  8. Let the cookies cool fully on a rack. They should feel soft but hold their shape.
  9. Spread or pipe icing and add sprinkles. Let the icing dry before stacking.

Notes

If the dough feels sticky, add a small dusting of flour before rolling. Too much flour will make the cookies dry.
Do not overbake. Brown tops mean the cookies will turn firm instead of soft.
Mix just until the dough comes together. Overmixing can make the cookies tough.
Chilling is important. Skipping it can cause edges to blur.