Name: Easy Sugar Cookie Cut-Out Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 36 min
Cuisine: American
Ingredients: 2 and ½ to 3 cups (300-360g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 large egg (room temperature); 1 teaspoon vanilla extract; 2 teaspoons almond extract; 1 cup (227g) unsalted butter, softened to room temperature; 1 and ¾ cup (210g) powdered sugar; 1 and ½ cups (180g) powdered sugar; 2 tablespoons (30mL) warm water; ½ tablespoon (10g) light corn syrup; ⅛ teaspoon vanilla or almond extract

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Introduction

These Easy Sugar Cookie Cut-Outs are perfect for any occasion, whether it’s a holiday or just a fun baking day. They bake up soft and tender with a subtle almond and vanilla flavor, and the simple icing lets you get creative with decorating.

A close-up of a round, pale beige sugar cookie with a smooth texture, sitting on crumpled brown parchment paper over a white marbled surface. On top of the cookie, a woman's hand is squeezing white icing from a soft plastic bottle, creating a swirl pattern with a thick, glossy texture. Around this cookie are three more plain sugar cookies with the same color and smooth surface, blurred slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and ½ to 3 cups (300-360g) all-purpose flour
2 teaspoons baking powder

1 teaspoon salt
1 large egg (room temperature)

1 teaspoon vanilla extract
2 teaspoons almond extract

1 cup (227g) unsalted butter (softened to room temperature)
1 and ¾ cup (210g) powdered sugar
2 Tablespoons (30mL) warm water

½ Tablespoon (10g) light corn syrup
⅛ teaspoon vanilla or almond extract
1 and ½ cups (180g) powdered sugar for icing

Instructions

Step 1: In a medium bowl, whisk together 2 and ½ cups of flour, baking powder, and salt. Set aside.
Step 2: In a small bowl or measuring cup, beat the egg and combine with vanilla and almond extracts. Set aside.
Step 3: In a large bowl, cream the softened butter and 1 and ¾ cups powdered sugar using a hand or stand mixer until light and fluffy, about 3 minutes.

Step 4: Add the egg and extract mixture to the creamed butter and sugar, beating on high until fully incorporated. Scrape down the sides as needed.
Step 5: With the mixer on low, gradually add the flour mixture in portions, allowing the dough to come together after each addition. Most of the dough should stick to the paddle or beaters.
Step 6: Check the dough’s consistency; it should be tacky but not sticky, similar to Play-Doh. If too sticky, add flour ¼ cup at a time, up to 3 cups total. Avoid adding too much flour to keep cookies soft.

Step 7: Gather the dough into a ball and let rest for 10 minutes. Meanwhile, preheat your oven to 400ºF (204ºC) and line baking sheets with parchment paper or silicone mats.
Step 8: Lightly dust your rolling surface with powdered sugar. Optionally, place two ¼” dowels on each side of the dough to roll it to a uniform thickness.
Step 9: Divide dough into manageable portions (about 4 pieces). Roll each portion with a powdered sugared rolling pin and cut into shapes. Dip cookie cutters in powdered sugar every few cuts for clean edges.

Step 10: Transfer cut cookies to baking sheets, grouping similar sizes and shapes together for even baking. Re-roll scraps as needed until all dough is used.
Step 11: Bake 4-6 minutes depending on size: 6 minutes for medium (2″) circles, 5 minutes for stars, 4 minutes for mini (1″) circles. Cookies should be slightly puffed and no longer shiny. Remove before edges brown for best results.
Step 12: Let cookies cool on baking sheets for 2 minutes before moving to a wire rack to cool completely. For sturdier decorating, wait until cookies are day-old.

Step 13: For icing, place 1 and ½ cups powdered sugar in a bowl. In a small bowl, combine warm water, corn syrup, and ⅛ teaspoon extract, stirring until syrup dissolves.
Step 14: Slowly add sugar water to powdered sugar, stirring until smooth and thick but dripping slowly, disappearing in about 15 seconds. Adjust consistency with drops of water or more sugar as needed. Use immediately or cover tightly and use within one day, stirring before use.

Tips & Variations

Use powdered sugar to dust your rolling pin instead of flour to keep cookies tender and avoid floury edges.

If you prefer vanilla-only flavor, substitute almond extract with additional vanilla extract.
For colorful designs, divide icing and tint with food coloring before decorating.
Roll dough between two sheets of parchment for less mess and consistent thickness.

Storage

Store undecorated cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Decorated cookies should not be frozen; keep them fresh in an airtight container for several days. To reheat, let cookies come to room temperature if frozen; no additional warming necessary.

How to Serve

The image shows star-shaped cookies with two visible layers. The bottom layer is a soft white cookie base with a smooth texture. On top is a vividly yellow sugary layer that covers the center part of the star, spreading close to but not touching the edges, giving each cookie a bright and sparkly look. The cookies are stacked in a small pile on a crumpled piece of white paper, placed on a white marbled surface. In the background, there is a silver star-shaped cookie cutter partially visible and out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 3 days. Let it sit at room temperature for about 15 minutes before rolling out.

How do I prevent cookies from spreading too much?

Make sure your butter is softened but not melted and chill the dough briefly if it becomes too warm. Also, avoid over-adding flour, which can affect texture.