Cut Out Sugar Cookies. Lightly flouring the work suface is key to rolling out sugar cookies but another way to roll the dough is between two sheets of waxed paper or baking parchment paper. Lift off the top piece of paper and cut out the dough with your favorite cutters (try to cut the dough out with as little space between as you can, to minimize scraps). Add sugar, baking powder, and salt. Cut Out Sugar Cookies

You can cook Cut Out Sugar Cookies using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Cut Out Sugar Cookies
  1. You need of Cookie Dough Ingredients :.
  2. You need of unsalted butter, softened to room temperature.
  3. It’s of granulated sugar.
  4. It’s of large egg, room temperature.
  5. It’s of vanilla extract.
  6. Prepare of almond extract.
  7. It’s of all purpose flour.
  8. It’s of baking powder.
  9. You need of salt.
  10. Prepare of Frosting Ingredients :.
  11. It’s of confectioners sugar.
  12. It’s of vanilla extract.
  13. You need of room temperature water or milk.
  14. You need of salt.

Cookies may not look "done" - cut out sugar cookies won't be golden brown like other cookie varieties, they'll just be set on the edges and are verrrrry lightly golden on the bottom. Don't worry, they'll keep cooking as the rest on the cookie sheet. Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined. Cut out your cookies, making the most of the dough and squeezing in as many cookies as you can.

Cut Out Sugar Cookies instructions

  1. Cream the butter in a large bowl with the mixer until smooth and creamy, a minute or so. Add in the sugar and cream together another 2 minutes, until fluffy. Add in the egg, vanilla and almond extract and mix an additional minute or two..

  2. In a medium bowl, whisk together the flour, baking soda and salt. Add about half into the wet mix and mix until just combined, then mix in the other half of the flour mix..

  3. Separate the dough into two seperate, equal portions. Roll each one out on parchment paper to about 1/4 inch thickness. Refrigerate rolled out dough at least 1 hour and up to 24 hours..

  4. Once dough is chilled and your ready to bake, preheat oven to 350°F. Line 2-3 baking trays with parchment paper..

  5. Take one dough portion out of the fridge and use cookie cutters to cut out shapes. Place shapes onto baking trays. Continue to re-roll dough until you've used it all. Repeat with second portion of dough..

  6. Bake 8-10 minutes (my oven runs hotter and my cookies only took 6 minutes), rotating the baking tray halfway through the cook time. They should be just barely colored and look slightly underbaked..

  7. Cool on the baking tray for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before frosting..

  8. Once ready to frost, simply whisk the frosting ingredients together in a medium bowl. If using food coloring, add that in also..

  9. Frost the cookies in any way you'd like. If using sprinkles, use right after frosting the cookie, before the frosting begins to set..

  10. Frosting will be completely set within 24 hours, then you can stack them. But you don't have to wait, you can eat them immediately..

  11. Store at room temperature for up to 5 days..

My cookie cutters were fairly big, so I didn't get quite as many cookies per roll out. Remove the excess dough and lift the cookies with a lightly floured spatula, then place them on a lined cookie sheet. First, dip the cookie cutter in flour, then press the cutter into the dough. Lift each cookie with a small metal spatula or pancake turner to support the cookie as it is moved to the baking sheet. As a general rule, keep the cookies about the same size and thickness per batch for even baking.