The Best Cutout Sugar Cookies-Easiest Recipe Ever: I only use this sugar cookie recipe because it’s the best. When you make these cookies for someone, make sure you bring extra copies of the recipe with you. They will ask for it, I promise.
The Best Cutout Sugar Cookies-Easiest Recipe Ever
Take note: I use milk and confectioners’ sugar to make icing. I let it get pretty thin because I use a pastry brush to “paint” the icing on the cookies. Too thin and it will just run off your cookies, but not too thin that it makes them wet.
Ingredients
- 2 cups white sugar
- 1 ½ cups butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Directions
Gather everything you need. Using an electric mixer, mix sugar and melted butter in a large bowl until the mixture is smooth.
Add the eggs and vanilla and mix well. Add the salt, baking powder, and flour and mix them in. Put the dough in the fridge for at least an hour (or overnight).
Warm up the oven to 200 degrees C (400 degrees F). Sprinkle a little flour on the work area. Make the dough about 1/4 to 1/2 inch thick.
Feel free to use any cookie cutter to make shapes. Put cookies on baking sheets that have not been greased, one inch apart.
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After the oven is hot, bake the cookies for 6 to 8 minutes, or until they are lightly browned. Move the cookies carefully to a wire rack and let them cool completely before decorating them.
Notes
For those who prefer a hint of almond taste, start with ¼ teaspoon of almond extract mixed with the vanilla. You can also use cake batter extract, lemon, maple, coconut, etc. The cookie batter can also have a little cinnamon!
Scaling: This recipe doubles or more easily.
Buttercream frosting: My favorite vanilla buttercream is simple (with or without sprinkles). It tastes great and colors readily!
Royal Icing: See my royal icing cookie decorating tutorial for additional details.
Storage: Store cookies in an airtight container at room temperature for 5 days.
Make-Ahead: I love that you can make these cookies right away, but you can mix the dough, divide it in half, shape disks, wrap it in plastic wrap, and refrigerate for two days.
Freezing the Dough: Place the wrapped disk in a ziploc freezer bag and freeze for up to 1 month. Thaw in the fridge overnight, roll out, and continue with the procedure.
These cookies freeze well! Freeze them plain or decorated; let icing set before freezing. If decorated, store in an airtight container or ziplock freezer bag with parchment paper between layers. Cookies can be frozen for 3 months.
NutritionÂ
- Total Fat 5g
- Saturated Fat 3g
- Cholesterol 25mg
- Sodium 93mg
- Total Carbohydrate 15g
- Dietary Fiber 0g
- Total Sugars 7g
- Protein 2g
- Calcium 14mg
- Iron 1mg
- Potassium 17mg
