I have been using variations of the same sugar cookie recipe for over 20 years now. Along the way I’ve made alterations and tried some different things and I can say I’m 100 percent certain these are the best sugar cut out cookies!
There are few things that I think make these the best.
1. No shortening. These have all butter. I trust cows more than scientists anyways.
2. NO CHILLING. So when it’s 7 pm and you forgot you promised your kid you were going to make cut out cookies you can get ALL the extra super mom (or dad!) points!
3. No spreading. Because what’s the benefit of not having to chill if they spread out?!
These cookies are buttery, tender, and perfect for eating plain or with frosting! Because let’s be honest, that’s the best part of making cut out cookies, right? Putting out colored frosting and copious amounts of sprinkles and just making the best yummiest mess!
If you need a simple cookie frosting this is always a classic. Except I make it with all butter unless I really need it super white.
In case you aren’t sure what things should look like I broke it down for you.
When creaming the butter and sugar it should be smooth but don’t expect it to lump all together:
After adding the egg and vanilla you want it well combined but no need to beat for long. Scrape the bowl if necessary:
Only mix briefly after all the dry ingredients are combined. Use a bowl scraper to lump all the dough together. If you see any streaks of butter mix for a couple more minutes.
I like using a floured piece of parchment paper to roll out on. Dust with flour first (I love my flour duster!) Place half the dough on and dust the top with a little flour.
Top with another sheet of parchment paper and roll out to 1/4 inch thickness.
I much prefer a small wood rolling pin because it’s easier to maneuver. and gives you a more even roll if it isn’t tapered.
When you’ve rerolled a couple of times I just scoop the dough into balls and flatten with a glass.
Or roll in colored sugar then flatten.
And for our all time favorite, with miniature chocolate chips! They come out wonderfully and who doesn’t love chocolate chips in cookies?!
Enlist your little ones if you have them. This one has been well taught to place the cutter close to the cut edge of the next cookie…
And push down with a flat open hand from above.
I love these “Holy Sheet” baking sheets from Great Jones. They are coated with a nonstick ceramic coating so no need to grease or use parchment paper! Everything slides off of them.
As you can see, any spreading is miniscule!
And they hold up to impressions well too!
Looks good enough to eat! And since these are all butter they have amazing flavor if you don’t want to go to the work of frosting.
I like them soft but if you want a firmer cookie bake for an additional 30-60 seconds. I don’t have much issues with breakage though and nobody minds the broken cookie that needs taken care of…
The only sugar cut out cookie recipe you’ll ever need
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 1/2 cups all purpose flour
- 1/2 cup miniature chocolate chips, optional
Instructions
- Heat oven to 375 degrees.
- Cream the butter and sugar together in a stand mixer until smooth and well combined.
- Add the egg and vanilla, mixing until combined.
- Add salt, baking powder, and flour. Mix just until combined.
- If using chocolate chips add now and mix briefly.
- Take dough out of mixing bowl and divide in half.
- Lightly flour parchment paper or you counter. Top with another sheet of parchment and roll out dough to 1/4 inch thick.
- Cut out desired shapes and place on a parchment lined baking sheet leaving an inch or so between each cookie. Repeat with remaining dough.
After re rolling the dough a couple of times I make balls with the remaining dough and flatten with the bottom of a glass. You can also roll in colored sugar before flattening.
- Bake for 7-8 minutes until very lightly golden on bottom but still soft.
- Cool on baking sheet for a minute before moving to a wire rack to cool completely.
- If frosting let cool completely first. For best fresh taste store in airtight containers for 5-6 days, freeze for longer storage.
To make ahead of time: Freeze baked and cooled cookies in airtight containers for several months even.
