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Cut-Out Sugar Cookies
Tender, buttery, and perfectly sweet, these classic cut-out cookies rely on powdered sugar for a true melt-in-your-mouth texture. A splash of almond extract adds a subtle bakery-style flavor that pairs beautifully with the vanilla. You'll need to chill the dough first, which ensures the cookies hold their exact shape when baked. They're finished with a simple sprinkle of granulated sugar before baking.
Equipment
- Oven
- Baking sheet
- Rolling Pin
- Hand Mixer
Ingredients
- 1 ½ cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- 1Beat the powdered sugar, softened butter, vanilla, almond extract, and egg in a large bowl with an electric mixer on medium speed until smooth and well blended.
- 2Stir the all-purpose flour, baking soda, and cream of tartar into the wet ingredients until a dough forms. Cover the bowl and chill in the refrigerator for at least 2 hours. Chilling the dough prevents the cookies from spreading in the oven.
- 3Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone mats, or lightly grease them with cooking spray.
- 4Divide the chilled dough in half. Roll out one portion on a lightly floured surface until it's 1/4 inch thick. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters, then sprinkle the tops with granulated sugar.
- 5Arrange the cutouts on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Notes
- Variation: Swap the plain granulated sugar for colored sugar to match different holidays or themes.
- Make ahead: You can prepare the dough up to 2 days in advance and keep it tightly wrapped in the fridge.
- Tip: If the dough gets too warm while rolling, pop it back in the fridge for 10 minutes so it's easier to cut.
Recipe Details
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