Cut Out Sugar Cookies

Traditional and delicious sugar cookie cut outs. Eat on their own or
decorate with royal icing or frosting.

Course Dessert
Keyword cookies

Prep Time 15 minutes

Cook Time 10 minutes
Chilling Time 3 hours

Servings 4 dozen small cookies

Equipment
Cookie Sheet
Parchment Paper or Silpat Liner

Ingredients
1 cup (2 sticks) unsalted butter (at room temperature)
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp whole milk
1/2 tsp kosher salt
1 tsp baking powder
4 cups flour

Instructions
1. Cream butter and sugar in the bowl of a stand mixer with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3-5 minutes.
2. Mix in eggs, vanilla, and milk. Scrape down the sides of the bowl with a rubber scraper.
3. Add the baking soda, salt, and 1/2 of the flour. Mix on low speed until combined.
4. Scrape the sides of the bowl, and then add the rest of the flour. Mix until dough comes
together and is mixed well. Dough will stick together but be soft.
5. Divide dough in 1/2 and flatten each 1/2 into a round disc approximately 1" thick. Wrap well
with plastic wrap and refrigerate for 2-3 hours, until firm.
6. Preheat over to 325 degrees F.
7. Remove one disc from the refrigerator and place on a floured surface. Let sit for jus a few
minutes to make it easier to roll. Roll out to a 1/4" thick.
8. Use a floured cookie cutter to cut out shapes. Place cut outs on parchment paper or Silpat
lined baking sheet. Gather and re-roll the scraps to use all of the dough. Repeat with the other
disc.
9. Place cookies (on sheets) in the refrigerator for 10-15 min until the cookies are firm. This is an
important step.
10. Bake until cookies are no longer shiny but the edges are not brown, about 10-12 minutes
depending on your oven and the cookie thickness. If you prefer a crispy cookie, bake until the
edges are golden, about 15-18 minutes.
11. Remove from oven and cool completely before frosting or icing.