“Classic Cutout Sugar Cookies”

Classic Cutout Sugar Cookies bring back so many memories as a kid baking with my Mom during the holiday season. I still have all of her old cookie cutters we use to use. They are totally nostalgic and can’t be found anywhere so I cherish them. Yet over the years I have found cookie cutters for just about every occasion. That’s the fun in making these cookies.

Classic Cutout Sugar Cookies

This is the recipe I have been using for as long as I can remember. Buttery vanilla flavor is the backbone of this cookie so no matter how you decorate them the base is the winner. Everything else added is sheer decoration to make them pretty. However, you can add other flavor extracts like almond, rum, lemon or orange.

Classic Cutout Sugar Cookies

What I truly love most about this cookie dough is no chilling is necessary before rolling out dough. Once dough is mixed, simple roll out using confectioners’ sugar instead of flour. make sure to roll dough no thinner than 1/4-inch thinner. The thicker the cookie the chewier.

Classic Cutout Sugar Cookies

If you’re baking cookies later then wrap tightly in plastic wrap for a couple days. Bring dough to room temperature before rolling and cutting. You will still get a slight crunchy edge but a chewy middle which is my favorite type of cookie. Bake these cookies only until the edges are lightly brown and no more. If you enjoy crunchy then let them bake a bit longer.

Classic Cutout Sugar Cookies

Let your kids help bake these cookies. It’s the perfect weekend project for wee hands plus they love the decorating. Be sure to have plenty of sprinkles, colored frostings, colored sugars, etc. Making cutout cookies can be a bit labor intensive but these cookies are so worth the effort. Each batch is an adventure with loads of family fun. Heck, let cookie baking be a friend’s baking day. Have fun any way you like and #chowdownlowdown if you make this recipe.

 

Classic Cutout Sugar Cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 1/2 t. pure vanilla extract

4 cups unbleached all-purpose flour

2 t. baking powder

1 t. fine sea salt

Confectioners’ sugar, for rolling dough

Royal Icing, as needed

Gel food coloring, as needed

Colored sugar sprinkles, as needed

 

Heat oven to 350 degrees. Whisk together flour, baking powder, and salt then set aside.

Using a hand mixer, beat softened butter with sugar until fluffy, about 3 minutes.

Add in eggs and vanilla, beating until well combined.

Stir in flour mixture, one-third at a time until well incorporated and smooth dough forms. Dough will be stiff.

Dust wax paper with confectioners’ sugar and roll out a portion of dough into a rectangle to 1/4-inch thickness.

Use your favorite cookie cutter to press into dough. Place cookies on parchment-lined cookie sheets. Repeat with remaining dough including scraps until all dough is used.

Bake for 10 minutes or until light golden brown. Remove cookies to cooling rack to cool completely before being decorated.

 

Note: Dough does not need refrigeration, however, dough can be refrigerated as flat discs wrapped in plastic wrap for several days. Just bring dough to room temperature for ease of rolling.