So, I had this recipe posted when I first started my blog ages ago. Okay, maybe not ages ago. Almost 2 years though. I wanted to do a re-post of it and what better time to do that than cookie season! So, these “perfect” cut-out sugar cookies are buttery and keep their shape perfectly.
This cookie is absolutely amazing with frosting. Please, for the love of cookies, add some frosting to these cookies. The frosting softens up the cookies and brings the perfect touch of sweetness. 98% of the time I say frosting is more. The only exception are the drop sugar cookies I just posted a week or two ago. Those babies were made for my frosting-hating husband and they are fantastic.
My son was helping cut out the sugar cookies. That means about 75% of the cookies were train cut-outs. The boy is obsessed. He also couldn’t help but have raw sugar cookie dough fall into his mouth. *sigh* I know. Raw eggs, but sometimes it’s impossible to catch them before it’s all said and done. Small children are like ninjas. The only thing that gives them away is the stare they give afterwards.
I remember growing up, the sugar cookies we always made never looked like the cut-outs. They would rise and spread and the cookie would end up looking like blobs on the cookie sheet. That’s okay though, because after I got done piling on my cup of frosting per a cookie they couldn’t possibly look like anything anyway.
For the record, I still like to pile on the frosting. I just restrain myself for the picture perfect cookies.
The Perfect Cut-out Sugar Cookies
- In a large mixing bowl, add in the butter and sugar. Mix the butter and sugar just until incorporated. Just as the butter and sugar come together, stop mixing. (The more the sugar and butter is creamed the fluffier the cookie will be.) Scrape down the sides.
- Add the egg and vanilla. Turn the mixer on medium and mix until the egg is completely incorporated.
- Lastly, add all the flour. Mix on low until the flour will no longer make a flour shower (almost completely incorporated.) Once the flour is mixed in some, go ahead and turn the mixer on medium and let it mix until the flour is combined with the creamed mixture.
There are two ways to do the next step!
- First Way
- Cut the dough in half. Flatten each piece of dough out until it's an inch and half thick. Cover with plastic wrap and refrigerate for 2 hours.
- Second Way
- Cut the dough in half and roll one half between two pieces of parchment paper. Take the top piece of parchment paper off and cut the cookies with preferred cutters.
- Place on cookie tray with either a silicon mat or parchment paper. (I cut all my cookies out and stacked them on the cookie sheet. I used parchment paper to separate the cookies)
- Place in the freezer for at least an hour.
- Preheat your oven 350 and bake 10-12 minutes or until it's done. The bottoms of the cookie and sides will start to brown. That's a sure sign they're done.
- Let the cookies cool and frost.
How often do you make cut-out sugar cookies?