Sugar cookies are a Christmastime staple. What holiday dessert bar would be complete with out some delicious, icing frosted, sprinkle covered, fun cutout shapes!
These cutout sugar cookies have the best of both worlds, a cookie that holds its shape and yet still stays soft! This cookie is a family favorite. My kids love helping me cut out the shapes. Decorate with royal icing or frosting and sprinkles to make a unique look.
Best-ever cutout sugar cookies
Yield 3 dozen 2-inch cookies
Ingredients
- 1-1/2 cups (3 sticks) butter, softened
- 1-1/4 cups granulated sugar
- 2 eggs at room temperature
- 1 tsp. vanilla extract
- 4 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- Icing and edible glitter (optional)
Instructions
- Preheat oven to 375 degrees.
- In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a large mixing bowl cream butter and sugar until lightened and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Add dry ingredients and use a wooden spoon to mix just until thoroughly combined. Do not overmix. Shape dough into a one inch thick disk and seal dough in plastic wrap. Refrigerate for an hour or overnight.
- Once dough has chilled, roll out to approximately 1/4 inch thick on a floured surface. Cut out desired shapes and place on an ungreased baking sheet. Bake for approximately 8 minutes or until cookies are just showing a slight golden hint on the edges. Let cookies cool for 5 minutes before removing from cookie sheet.
- Decorate with royal icing or frosting and sprinkles (such as silver sparkles) any way you like!
Notes
Recipe based on: The Pioneer Woman - My Favorite Christmas Cookies
Helpful hint: If the dough has been chilled for more than an hour, it may be too hard for rolling, causing cracks in your dough. Let your cookie dough set at room temp for 15-30 minutes to allow the butter time to soften slightly.
Want a smaller batch? This recipe can easily be halved.
