Cut-Out Sugar Cookies

Serves 1
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Directions

  1. 1Add the salted butter to a bowl.
  2. 2Add the salted butter to a bowl.
  3. 3Add the salted butter to a bowl.
  4. 4Add the powdered sugar.
  5. 5Add the powdered sugar.
  6. 6Add the powdered sugar.
  7. 7Cream until smooth.
  8. 8Cream until smooth.
  9. 9Cream until smooth.
  10. 10Add the egg.
  11. 11Add the egg.
  12. 12Add the egg.
  13. 13Add the vanilla extract.
  14. 14Add the vanilla extract.
  15. 15Add the vanilla extract.
  16. 16Mix until well combined.
  17. 17Mix until well combined.
  18. 18Mix until well combined.
  19. 19Add the all purpose flour.
  20. 20Add the all purpose flour.
  21. 21Add the all purpose flour.
  22. 22Mix until well combined.
  23. 23Mix until well combined.
  24. 24Mix until well combined.
  25. 25Place the dough between baking paper.
  26. 26Place the dough between baking paper.
  27. 27Place the dough between baking paper.
  28. 28Roll dough between baking paper until 1/4" thick.
  29. 29Roll dough between baking paper until 1/4" thick.
  30. 30Roll dough between baking paper until 1/4" thick.
  31. 31Chill for 2 hours.
  32. 32Chill for 2 hours.
  33. 33Chill for 2 hours.
  34. 34Use the cookie cutter to cut the cookies.
  35. 35Use the cookie cutter to cut the cookies.
  36. 36Use the cookie cutter to cut the cookies.
  37. 37Chill 30 minutes.
  38. 38Chill 30 minutes.
  39. 39Chill 30 minutes.
  40. 40Bake at 350 F/180 C for 10-12 minutes.
  41. 41Bake at 350 F/180 C for 10-12 minutes.
  42. 42Bake at 350 F/180 C for 10-12 minutes.
  43. 43Cool completely.
  44. 44Cool completely.
  45. 45Cool completely.

Ingredients

  • 1 cup salted butter (room temperature)
  • 1 cup salted butter (room temperature)
  • 1 cup salted butter (room temperature)
  • 1.5 cup powdered sugar/icing sugar
  • 1.5 cup powdered sugar/icing sugar
  • 1.5 cup powdered sugar/icing sugar
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 3.25 cup all purpose flour
  • 3.25 cup all purpose flour
  • 3.25 cup all purpose flour

Equipment

bowlsspatulabaking paperrolling pincookie cutterbaking tray

Tips

  • Number of cookies will depend on cut out size and how thick you roll your dough.
  • For thinner cookies, roll out your dough to 1/8" and 1/4" for thicker cookies.
  • Bake thinner or smaller cookies for 8-10 minutes.
  • Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked.
  • Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.