A Favorite Sugar Cookie Cutouts Recipe I Use Every Year

A Favorite Sugar Cookie Cutouts Recipe I Use Every Year | 31Daily.com

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.

Well, you get the idea.




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 good.

In this recipe, I like to substitute brown sugar for the granulated sugar when I can. It’s actually my favorite flavor but it does yield a darker dough. Which works with some shapes and not with others.

The dough doubles easily, which I do often.

Happy baking!

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A Favorite Sugar Cookie Cutouts Recipe I Use Every Year

A Favorite Sugar Cookie Cutouts Recipe I Use Every Year | 31Daily.com

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.

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Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup granulated sugar
  • large egg
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

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. Shape the dough into a disk, 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.

Notes

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!



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A Favorite Sugar Cookie Cutouts Recipe I Use Every Year | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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