CUT-OUT SUGAR COOKIES – These soft cookies perfectly keep their cookie cutter shape, and the taste will not disappoint!
You know how sometimes you bite into a beautifully decorated cookie and you realize all the effort went into the look and NOT the taste. This is not one of those cookies. The almond extract really kicks up the flavor, they are soft and seriously yummy.
They also hold up their cookie cutter shape beautifully. Their crisp edges make decorating easy. It will give you a chance to use some of those cookies cutters you have stashed away.
The key to making the edges crisp and clean is to chill the dough for at least an hour before baking. You will to want to cover the dough if it’s going to chill for longer than a few hours.
It may seem like a long process. However, most of the time is just waiting for the dough to chill and they come out so pretty and tasty.
Here’s what you need to make Cut-Out Sugar Cookies…
- Unsalted butter
- Sugar
- Egg
- Vanilla
- Almond extract
- Flour
- Baking powder
- Salt
- Icing for decorating
Cut-Out Sugar Cookies
CUT-OUT SUGAR COOKIES - These soft cookies perfectly keep their cookie cutter shape, and the taste will not disappoint!
Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 egg, room temperature
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Icing for decorating
Instructions
- Beat the butter in stand mixer fitted with paddle, until creamed and smooth.
- Add sugar, beat on high until light in color and fluffy.
- Add the egg, vanilla and almond extract. Beat on high until fully combined, scraping down sides as needed.
- Whisk the flour, baking powder and salt in a seperate bowl.
- With the stand mixer on low speed, slowly add the flour mixure. If the dough is too soft you can add 1 tablespoon or more of flour.
- Divide dough into 2 parts and roll out each section to about 1/4 inch thickness. Stack the dough on a cookie sheet, with parchment under and in between sections. Refrigerate for at least 1 hour.
- Once dough is chilled, preheat oven to 350.
- Cut dough into desired shapes and bake for 8-11 minutes.
- Repeat steps 6-8 for leftover dough.
Nutrition Information:
Yield: 15 Serving Size: 1 cookieAmount Per Serving: Calories: 206Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 63mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 2g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe Source: Sally’s Baking Addiction
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