Sugar Cookie Cutouts
Sugar Cookie Cutouts
These Classic Sugar Cookies are buttery, tender, and perfect for cutouts that hold their shape. They bake up with soft centers, lightly crisp edges, and just the right sweetness for decorating or enjoying as-is.
Ingredients
- 420 g (3¼ cups + 2 Tbsp) all-purpose flour, plus more as needed (see notes)
- ½ tsp baking powder
- ¾ tsp salt
- 227 g (1 cup / 2 sticks) unsalted butter, softened to about 65–68°F (cooler than room temp)
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
Instructions
Cookie Dough
In a medium bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.
- In a large bowl, cream the butter and sugar on medium-high with a hand or stand mixer fitted with the paddle attachment until light and fluffy, 3–4 minutes. Scrape the sides and bottom of the bowl a few times throughout.
- Beat in the egg, egg yolk, vanilla, and almond extract (if using) on medium until fully combined, about 1 minute. Scrape the bowl again.
- Gradually add the dry ingredients to the wet in large spoonfuls, mixing on low just until combined. Scrape the bowl as needed. The dough should pull away from the sides of the bowl but not feel sticky. If it’s sticking, add flour 1 Tbsp at a time until it comes together.
- Line the counter with a large sheet of parchment paper.
- Place all of the dough on the parchment, top with another large sheet, and roll to exactly ¼ inch (about 6 mm) thick using your Birchberry Adjustable Rolling Pin. (The thickness is crucial for even baking—see notes.) If you’re not using a Birchberry pin, you’ll need to roll in smaller sections, since most pins aren’t long enough to handle this dough all at once.
- Slide the rolled dough onto a large cutting board or baking sheet, wrap tightly in plastic wrap, and chill for at least 2–4 hours or up to 1 day. (Any longer and the rolled dough may begin to dry out.)
Cookie Bake
Preheat oven to 350°F. Line 2–3 light-colored baking sheets with parchment paper or perforated silicone mats (preferred for even baking).
- Remove the chilled sheet of rolled cookie dough from the fridge.
- Cut out shapes with cookie cutters, re-rolling scraps between parchment and re-chilling as needed.
- Transfer cutouts to prepared baking sheets, spacing at least 1 inch apart.
- Chill cutouts in the freezer for 10 minutes until very firm.
- Bake for 8–11 minutes, depending on cookie size, or until the centers are puffed and no longer glossy on top. The edges should be set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
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Notes
Servings: Makes 24–30 cookies about 3” wide at ¼” thick (varies with cutter size).
Storage: Store baked cookies in an airtight container at room temp for 2 weeks. Baked or unbaked dough freezes up to 3 months.
Before Starting: Measure and prep ingredients ahead to keep things smooth. A food scale is highly recommended for accuracy.
Mixer: A stand or hand mixer works, but a whisk won’t work well for this recipe.
Room Temperature: Butter should be soft but cool (65–68°F). Too soft = spreading. Leave eggs in warm water for 5 minutes if needed.
