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Cut Out Sugar Cookies

Cut out sugar cookies are rolled, shaped, and baked until their edges are set and just beginning to turn golden. Chilling the dough until firm helps the cookies hold their shapes in the oven.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract

Equipment

  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  3. Beat in the egg and vanilla until combined.
  4. Mix in the flour mixture on low speed just until a dough forms.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate until firm, at least 1 hour.
  7. Heat the oven to 350°F.
  8. Line an 18x13-inch baking sheet with parchment paper.
  9. Roll one disk between two sheets of parchment to 1/4 inch thick.
  10. Cut out shapes and arrange them about 1 inch apart on the prepared baking sheet.
  11. Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
  12. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
  13. Let the baking sheet cool completely before repeating with the remaining dough and scraps.

Notes

For clean shapes, keep the dough chilled until firm before rolling. Store cookies in an airtight container at room temperature for up to 5 days; they can be frozen. For a gluten-free option, use a measure-for-measure gluten-free flour blend.