The only sugar cookie cut out recipe you will ever need. These always perfect sugar cookies come out perfect. Every. Single. Time.
Author Tasia ~ twosugarbugs
2teaspoonsaluminum free baking powder
1cupunsalted butterroom temperature
1large eggroom temperature
2teaspoonspure vanilla extract
1teaspoonvanilla, almond, peppermintor whatever flavor you prefer
In a medium bowl, combine flour and baking powder with a whisk. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1-½ minutes. Beat in egg and vanilla and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Tightly wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes and up to one week before rolling out.
Preheat the oven to 375° F. Prepare baking sheets with silicone baking mats or parchment paper.
On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
Arrange cookies on baking sheets about 1 inch apart.
Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
Decorate as desired. Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
Mix honey, milk and choice of flavoring in a small bowl until well combined.
Add powdered sugar to a medium size bowl, then mix in honey/milk/flavoring mixture. Mix until well combined. You may need to add a little more milk, if the consistency is too thick, add just a teaspoon at a time until you reach your desired consistency. You want the frosting glaze to be on the thicker side, but still spreadable.
Split the frosting glaze into smaller bowls and color, if desired.
If using sprinkles or embellishments to your cookies, add them before the glaze dries. It will not dry rock hard, but should dry firm enough that you can stack your cookies.
Yield of cookies will depend on the size of your cookie cutter. 24 is a good average.*Cookie recipe slightly adapted from Jenny Keller of Jenny Cookies
Always Perfect Sugar Cookies https://twosugarbugs.com/always-perfect-sugar-cookies/