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Cut-Out Sugar Cookies
Buttery sugar cookies that hold their shape, made for cookie cutters and icing.
Ingredients
| Volume | Grams |
|---|---|
| 3 cups all-purpose flour | 360 g |
| 1 tsp baking powder | 4 g |
| 1/2 tsp table salt | 3 g |
| 1 cup unsalted butter, softened | 226 g |
| 1 cup granulated sugar | 198 g |
| 1 large egg | 50 g |
| 1 tsp vanilla extract | 4.7 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the flour, baking powder and salt.
- Beat the butter and sugar until creamy, then beat in the egg and vanilla. Mix in the dry ingredients until a dough forms.
- Divide in half, flatten into disks, wrap, and chill at least 1 hour.
- Heat the oven to 350 °F. Roll the dough 1/4 inch thick on a lightly floured surface and cut shapes.
- Bake on parchment-lined sheets 8–10 minutes, until just set and barely golden at the edges. Cool completely before decorating.
Tips
- Chill cut shapes on the sheet for 10 minutes for the sharpest edges.
- Roll dough between sheets of parchment to avoid adding extra flour.
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