Delightful Cut Out Sugar Cookie

Our family's been passing down this cut out cookie dough for generations, and I've made it my go-to for everything from winter celebrations to my niece's birthday bashes. What I love most? The shapes stay exactly as you cut them, making decorating super fun. Plus, it's so straightforward even the kids jump right in year after year.

I keep coming back to these cookies because they're so reliable during our decorating sessions. The dough isn't fussy at all – small hands can roll it out and stamp shapes without it falling apart or sticking everywhere.

Round Up Your Ingredients

• Unsalted butter: softened to room temp for the foundation and rich taste – grab the good stuff for best results
• Granulated sugar: brings sweetness and helps create soft texture – use the regular white kind for smooth blending
• Vanilla extract: adds cozy flavor notes – go for real instead of artificial if you can
• Large eggs: add moisture and hold everything together – fresh ones work better for structure
• All purpose flour: creates the perfect softness while keeping shapes intact – scoop with spoon then level off for right amounts
• Baking powder: gives just enough lift for soft cookies – double check it hasn't expired
• Salt: highlights sweetness and other flavors – regular table salt works fine

How to Make It

Whip Butter with Sugar:

Mix your soft butter, sugar and vanilla in a big bowl or mixer on medium for at least three minutes. You'll want the mix to turn light and fluffy – this step puts air in your dough and makes sure the sweetness goes all through.

Add in the Eggs:

Drop in eggs one by one, letting each mix in completely before adding another. This keeps your dough smooth and soft, so don't rush or beat too much here.

Get Dry Stuff Ready:

Take another bowl and stir together your flour, baking powder and salt until they're well mixed. This step makes sure your cookies rise evenly without any weird spots.

Blend Everything Together:

Slowly add your flour mix to your butter mix, stirring on low or by hand just until you can't see flour anymore. Stop right when it comes together – mixing too much makes tough cookies. If needed, use your hands to gently push it all together.

Rest and Roll Out:

Break the dough into smaller chunks, wrap in plastic, and cool in the fridge for two hours or overnight. This makes cutting so much easier. When ready, dust your counter with flour and roll dough about quarter-inch thick, pushing evenly across.

Shape and Bake:

Heat your oven to three fifty degrees and place your cut shapes on parchment-lined cookie sheets, keeping them two inches apart. Bake around eight to ten minutes until edges just barely turn golden and middles look set. Let them sit on the tray to cool so they don't break.

What I treasure most about baking these cookies is how the butter and vanilla smell fills the whole house. Nothing beats watching little fingers press shapes into the dough while we share stories and giggles around the kitchen table.

Tasty Enhancements

Cold dough means your shapes won't spread out when baking. To keep your finished cookies fresh, stack them between parchment paper in a sealed container – they'll stay good for a week at room temp. You can also freeze uncooked shapes on a tray, then bag them up for three months and bake straight from frozen whenever you want cookies. Once icing hardens on decorated ones, store them carefully to keep your designs looking sharp.

Serving Suggestions

Dress them up with royal icing, colorful sprinkles, or just dust with powdered sugar. Try putting jam or buttercream between two cookies for something extra special. They're fantastic on a big plate next to coffee or tea, maybe with some fresh berries during morning get-togethers.

Creative Twists

Need a dairy-free option? Good plant butter works nicely for the same texture. Try swapping half the white flour with whole wheat for a nuttier flavor, but watch if your dough gets too dry. You can also switch out vanilla for almond or lemon flavoring – just go easy since they pack more punch.

This tried-and-true formula creates the happiest baking moments. Each time you make these, you're not just baking cookies – you're creating sweet traditions and memories with your family.

Common Questions About This Recipe

→ How do I keep cut out sugar cookies from spreading?

Putting your dough in the fridge before you cut and bake will help your cookies stay in shape and won't let them spread too much when baking.

→ Can I freeze the cookie dough for later use?

Sure, just wrap it up tight and freeze it for up to three months. Let it thaw in your fridge before you roll it out and bake.

→ What is the best way to decorate these cookies?

Make sure cookies are totally cool, then go wild with frosting, candy bits, or colored sugar as you like.

→ Why is it important to use room temperature butter?

Butter that's not cold mixes way better with sugar, giving you a smoother dough and cookies with nicer texture.

→ Which flour measurement technique works best?

Drop flour into your measuring cup with a spoon and scrape off the top with a knife so you don't pack in too much, which can make tough cookies.