On lightly floured surface, roll each half of dough 3/16 inch thick. Stir in flour, baking soda and cream of tartar. But, it does yield a darker-hued dough… which doesn’t work with all shapes and seasons. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. The flavor is rich and a little unexpected. However… I love to substitute brown sugar for granulated sugar when I can. Bake until the tops of the cookies are just set. If desired, add sprinkles to your unbaked cut-out cookies. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Lightly dust cookie cutters with powdered sugar and cut dough as desired and then place on cookie sheet. Form any remaining scraps into a disk and refrigerate. Arrange cookies 1-inch apart on a large baking sheet.
Cut dough into shapes using floured cookie cutters. I’ve written the recipe using granulated sugar. Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Salt: I prefer fine sea salt, but use what you have.Granulated sugar: see note below on using brown sugar.Sugar Cookie Ingredientsįor the exact measurements, see the recipe card below, but here’s all you need to make these simple cookies: Spread some flour all over a clean counter. Spray a couple baking sheets with nonstick cooking spray or line with parchment paper. When dough is ready, preheat oven to 375F degrees. There’s always a season for shaped sugar cookies!Īnd this recipe is the one I come back to every season. Wrap each dough half in plastic wrap then put the dough balls into the refrigerator to chill for at least an hour. Patrick’s Day shamrocks, and Easter bunnies. If frosting is too stiff to spread, add. Only to make it again for Valentine’s Day in the shape of hearts, and St. In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. Add in the egg, the vanilla extract, and the milk and mix for another 2-3 minutes. In a large bowl or in the bowl of your stand mixer cream the butter and sugar together for 3-4 minutes until light and fluffy. I use this same recipe for all the cutouts seasons: fall pumpkin cookie cutouts, turkey cutouts, snowflakes, Santas, and trees… and all things Christmas. Preheat the oven to 350F then line a baking sheet with parchment paper and set aside. Regardless of which season or shape you’re baking for, this sugar cookie recipe is simply the best I’ve ever made.Īnd when the holiday season comes around, there isn’t a more quintessential Christmas cookie than cutout sugar cookies.
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