The only sugar cookie cut out recipe you will ever need. These always perfect sugar cookies come out perfect. Every. Single. Time.
Servings 24cookies
Author Tasia ~ twosugarbugs
Ingredients
3cupsall-purpose flour
2teaspoonsaluminum free baking powder
1cupunsalted butterroom temperature
½teaspoonsalt
1cupgranulated sugar
1large eggroom temperature
2teaspoonspure vanilla extract
Frosting Glaze
1tablespoonhoney
2tablespoonsmilk
1teaspoonvanilla, almond, peppermintor whatever flavor you prefer
2cupspowdered sugar
Instructions
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.
Frosting Glaze
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.
Notes
Yield of cookies will depend on the size of your cookie cutter. 24 is a good average.If the dough chills longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.If the dough gets very soft during the rolling and cutting process, place the cut-out cookies back in the refrigerator to firm up for 15 minutes before baking.*Cookie recipe slightly adapted from Jenny Keller of Jenny Cookies