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The Best Soft Cut Out Sugar Cookie Recipe

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Best Cut Out Sugar Cookie Recipe Ever Easy Recipes Today
Best Cut Out Sugar Cookie Recipe Ever Easy Recipes Today from easyrecipeztoday.blogspot.com

Description

There is nothing quite like a warm, soft sugar cookie. And when it comes to cut out sugar cookies, the perfect recipe is essential. This recipe is not only easy to make, but it produces the best soft cut out sugar cookies that are perfect for decorating and gifting during the holiday season.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 10-12 minutes per batch.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutters

Method

  1. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
  2. Add in the egg and vanilla extract, and mix until fully combined.
  3. In a separate bowl, sift together the flour, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until fully combined.
  5. Divide the dough into 2 balls and wrap each in plastic wrap. Refrigerate for at least 1 hour or overnight.
  6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  7. Roll out the dough on a floured surface to a thickness of about 1/4 inch.
  8. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Decorate as desired.

Notes

It is important to chill the dough for at least 1 hour or overnight to ensure the cookies hold their shape while baking. If the dough is too warm or sticky, it can be difficult to work with.

Nutrition Info

This recipe yields approximately 24 cookies. Each cookie contains approximately 150 calories, 8g fat, 18g carbohydrates, and 2g protein.

Recipe FAQ

Can I freeze the dough?

Yes, the dough can be frozen for up to 3 months. Allow it to thaw in the refrigerator before rolling out and baking.

How should I store the cookies?

The cookies can be stored in an airtight container at room temperature for up to 1 week.

Can I substitute the butter with margarine or shortening?

While it is possible to substitute the butter, it may affect the texture and flavor of the cookies. It is recommended to use unsalted butter for the best results.

Recipe Tips

- Be sure to use unsalted butter and sift the dry ingredients for the best results. - Do not overwork the dough as it can become tough and dry. - If the dough is too dry, add 1-2 tablespoons of milk to moisten it. - To prevent the cookies from sticking to the cookie cutters, dip them in flour before cutting out the dough.

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