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Cut-Out Sugar Cookies Recipe

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4.2 from 11 reviews

These classic Cut-Out Sugar Cookies are perfectly shaped, tender, and slightly crisp on the edges. Made with a blend of butter, sugar, eggs, vanilla, flour, cornstarch, and salt, they hold their shape beautifully for decorating festive snowflakes or any other design. Ideal for holiday baking or any occasion where a sturdy, delicious sugar cookie is desired.

  • Total Time: 35 minutes
  • Yield: 24 cookies

Ingredients

Main Ingredients

  • 1 cup unsalted butter, cold
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla bean paste (vanilla extract can be substituted)
  • 3 - 4 cups all-purpose flour (this will vary from kitchen to kitchen)
  • 1/2 cup cornstarch (make sure NOT to use corn meal, as this will result in dry, hard cookies)
  • 1/2 tsp kosher salt

Instructions

  1. Prepare Baking Sheets: Line baking sheets with parchment paper and set aside to prevent sticking and make cleanup easier.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the cold unsalted butter and granulated sugar on medium speed until smooth and well combined, creating a creamy mixture.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time until fully incorporated, then add the vanilla bean paste or extract and mix thoroughly to combine all wet ingredients.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and kosher salt to evenly distribute the dry components.
  5. Add Dry Ingredients to Wet: Gradually add the flour mixture starting with 3 cups to the mixer on medium-low speed. Continue mixing for 3-5 minutes until the dough changes from crumbly to a ball that pulls away from the sides of the bowl.
  6. Roll Out Dough: Turn the dough onto a floured work surface and roll it out to approximately 1/4 inch thickness. Using two pieces of wax or parchment paper can help prevent sticking and make handling easier.
  7. Cut Shapes and Chill: Use cookie cutters to cut desired shapes and place them on the prepared baking sheets. Refrigerate the cut dough pieces for 15 minutes to help them hold their shape during baking.
  8. Preheat Oven: While the dough chills, preheat the oven to 375°F (190°C), ensuring it reaches the correct temperature before baking.
  9. Bake Cookies: Bake the cookies for 9-11 minutes until the edges appear set; note that tops will not be golden. This ensures they remain tender and hold their shape.
  10. Cool Cookies: Remove cookies from the oven and allow them to sit on the baking sheet for 2-3 minutes to firm up, then transfer to a wire rack to cool completely.
  11. Decorate: Once cooled, decorate the cookies as desired with icing, sprinkles, or any preferred decorations for a festive finish.

Notes

  • Using cold butter helps the cookies hold their shape and creates a tender texture.
  • The exact amount of flour may vary depending on humidity and flour brand; start with 3 cups and add more if needed until dough consistency is correct.
  • Chilling the cut-out dough before baking is essential to prevent spreading and maintain crisp edges.
  • Do not overbake cookies as they can become too hard; edges should just appear set.
  • Vanilla bean paste provides a richer flavor than extract but can be substituted without issue.
  • If rolling dough between wax or parchment paper, flour the paper lightly to prevent sticking.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/cut-out-sugar-cookies-recipe/