Holiday Cut-Out Sugar Cookies
Tender sugar cookies rolled thin and cut into festive shapes, with a silky-smooth texture and crisp golden edges.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons milk
Instructions
Make the Dough
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.3 cups all-purpose flour, 1 teaspoon baking powder
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.0.5 teaspoon salt
- Add the egg, vanilla extract, and almond extract; beat until incorporated.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg
- With the mixer on low, add the flour mixture in batches until coarse crumbs form.3 cups all-purpose flour, 1 teaspoon baking powder
- Pour in the milk and mix just until the dough comes together.
Chill & Bake
- Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 1 hour or up to 24 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/8-inch thickness. Cut out shapes and place 1 inch apart on prepared sheets.
- Bake 8–10 minutes, until edges are just turning golden. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Always wash hands and utensils after handling raw egg to prevent cross-contamination.
Chilling the dough ensures crisp edges and better shape retention; you can freeze cut shapes for up to 3 months.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 12g
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