It’s the season for Sugar Cookie Cutouts! A simple, delicious, go-to recipe with dough that delivers beautifully shaped cookies. Every time.
Regardless of which season or shape you’re baking.
I use this same recipe from fall pumpkin cookie cutouts, to turkey cutouts, followed by snowflakes and Santas and trees… and all things Christmas. Only to make it again for Valentine’s Day, St. Patrick’s Day, and Easter.
Well, you get the idea. I make them all year long.
There’s always a season for sugar cookie cutouts.
And this recipe is the one I come back to every season. It just works. And it tastes really good.
Sugar in these Sugar Cookie Cutouts
I’ve written the recipe using granulated sugar. However… I love to substitute brown sugar for the granulated sugar when I can. The flavor is rich and a little unexpected. But, it does yield a darker-hued dough… which doesn’t work with all shapes and seasons.
The dough doubles easily, which I do often.
A Favorite Sugar Cookie Cutouts Recipe I Use Every Year
It’s the season for Sugar Cookie Cutouts! Beginning with pumpkin cutouts, followed by turkey cutouts, followed by snowflakes and Santas and trees… and all things Christmas. Then comes Valentine’s Day, St. Patrick’s Day, and Easter.
2 sticks butter (1 cup), softened
1 cup granulated sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350° and line a baking sheet with parchment.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla; mix to combine.
In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture and combine. Divide the dough into two portions, shape into discs, wrap in plastic and refrigerate about an hour.
To bake the cookies, remove the dough disk from the refrigerator and let sit at room temperature about 10 minutes. Once soft enough to handle, roll out the dough and cut into shapes. Bake cookies for 10-12 minutes or until light brown around the edges.
Substitute brown sugar for the granulated sugar for a darker, richer dough.
Icebox Variation: This dough works great as an icebox cookie. Instead of forming the dough into a disk, form into a log, wrap in plastic and refrigerate until ready to bake. Then simply slice and bake. Or… roll the log in sprinkles or chopped nuts and then slice and bake. As you can see, there are endless variations!