Cut Out Sugar Cookies
Traditional and delicious sugar cookie cut outs. Eat on their own or decorate with royal icing or frosting.
Servings 4 dozen small cookies
Ingredients
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp whole milk
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 4 cups flour
Instructions
- Cream butter and sugar in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 3-5 minutes.
- Mix in eggs, vanilla, and milk. Scrape down the sides of the bowl with a rubber scraper.
- Add the baking soda, salt, and 1/2 of the flour. Mix on low speed until combined.
- Scrape the sides of the bowl, and then add the rest of the flour. Mix until dough comes together and is mixed well. Dough will stick together but be soft.
- Divide dough in 1/2 and flatten each 1/2 into a round disc approximately 1" thick. Wrap well with plastic wrap and refrigerate for 2-3 hours, until firm.
- Preheat over to 325 degrees F.
- Remove one disc from the refrigerator and place on a floured surface. Let sit for jus a few minutes to make it easier to roll. Roll out to a 1/4" thick.
- Use a floured cookie cutter to cut out shapes. Place cut outs on parchment paper or Silpat lined baking sheet. Gather and re-roll the scraps to use all of the dough. Repeat with the other disc.
- Place cookies (on sheets) in the refrigerator for 10-15 min until the cookies are firm. This is an important step.
- Bake until cookies are no longer shiny but the edges are not brown, about 10-12 minutes depending on your oven and the cookie thickness. If you prefer a crispy cookie, bake until the edges are golden, about 15-18 minutes.
- Remove from oven and cool completely before frosting or icing.