I love cut-out sugar cookies. They’re delicious and nostalgic and frosting! I’m a huge fan of sharing these cookies as a gift or keeping dough in the freezer for late night cookie cravings.
Why this cookie?
There’s a lot of excellent cut-out cookie recipes. Countless. Here’s my criteria: ease of making, softness, and retention of shape.
Well – these cookies hit all of the criteria and more! They’re soft, delicious, and incredible.
Let’s get down to business – how do you make them?
- 4 cups AP flour – sifted + extra for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
Frosting Glaze :
- 2 cups sifted powder sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1 tablespoon milk, as needed
- Food coloring, sprinkles
In a bowl, sift the dry ingredients and set aside. In the mixer bowl, using a paddle attachment, cream the butter a sugar. Mix until fluffy. Add eggs and vanilla. Mix well. Slowly add the dry Ingredients until everything is well incorporated.
Form dough into 2 disks and wrap in plastic wrap. Refrigerate the dough 2 hours or overnight.
Preheat the oven to 325°. Roll out dough. I left my dough relatively thick (2 nickels stacked) but this dough can handle being thinner. Just adjust your baking time accordingly. A thinner dough will need less time.
Cut your shapes and place evenly on cooking sheet. Bake for 10-12 minutes (again depending on thickness). Cookies will need to be light golden brown on bottom. They’ll be springy and pale on top.
Once cool – you’re ready to frost. Mix the frosting ingredients. For thicker – add less milk. Decorate with sprinkles.
Xo love Kim