Thursday, February 1, 2018

Sugar Cookies (Perfect Cutout Sugar Cookies)

This is the perfect dough, not sticky at all, doesn’t need to be refrigerated, and the cookies hold their shape when baked. They bake perfectly without browning. See notes below for extra tips. Also, one batch of my cream cheese buttercream frosting is just the right amount to frost this recipe.

1 cup butter, softened to room temp
1.5 cups powdered sugar
1 large egg
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
3 cups flour

Combine butter and sugar with paddle in stand mixer or with hand mixer until smooth. Add egg, vanilla, baking powder, and salt and mix until combined. Add flour and mix until dough starts coming together and forming a ball.

Preheat oven to 350 degrees. Roll out dough on lightly floured parchment paper. Thinner cookies will be on the crunchier side, thicker on the softer side. Cut out and transfer to parchment lined baking sheet. Bake for 9-10 minutes at 350. Cool on cookie sheet or transfer to a cooling rack.

Makes 24-32 cookies (approximately 2.5 inches in diameter). Once cooled, frost with one batch of my cream cheese buttercream frosting

- Be sure the butter is at room temp, set out the morning or night before to ensure it softens sufficiently.

- When measuring the flour be sure to stir the flour, spoon it into the measuring cup, and level it off to make sure you are adding the correct amount of flour.

- The final dough should not be sticky at all and should roll out easily on parchment paper with only a small amount of flour on the paper and rolling pin. If your dough turns out too sticky, something went wrong and if you have to add a lot more flour the cookies may turn out brittle.

- To keep cookies soft, store frosted or unfrosted in an airtight container. To make them crunchy leave them open on the counter for a day or so (that's how I like them ;))

Slightly adapted from Sugar Cookie Recipe.