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.
You can have Cut Out Sugar Cookies using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Cut Out Sugar Cookies
- Prepare of all purpose flour.
- You need of baking powder.
- Prepare of salt.
- You need of unsalted butter softened to room temperature.
- It’s of granulated sugar.
- It’s of large egg at room temperature.
- It’s of pure vanilla extract.
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
Cream together butter and sugar in the bowl using a hand mixer.Add vanilla and eggs and beat well. Then add flour, baking powder and salt and beat until combined..
Divide dough into two equal portions. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.Chill in the refrigerator for at least 2 hours, or overnight..
Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies).Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total)..
Bake in the preheated oven at 350C for 9-10 minutes or until cookies are puffed and just set around the edges. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely..
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.
