Cut-Out Sugar Cookies
Rich and buttery soft Cut-Out Sugar Cookies are unbelievably melt-in-your-mouth tender. My best sugar cutout cookie recipe is easy to make with a no-chill dough that rolls out beautifully, so the cookies hold their shape perfectly when baked. Finish them with a smooth icing and your choice of decorations for a festive and delicious treat.
Ingredients
Cookie Dough
- 1 cup butter unsalted
- 1/2 cup sugar
- 2 egg yolks large
- 1 teaspoons vanilla
- pinch salt
- 2 1/2 cups all-purpose flour
Icing
- 2 cups powder sugar sifted to remove lumps
- 1 tablespoon corn syrup
- 2 tablespoons milk
- 1/4 teaspoons almond extract may use vanilla or lemon
Toppings
- Sprinkles
Instructions
Cookie Dough
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In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.
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Mix in egg yolks and vanilla. Add flour and mix until well blended.
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On a lightly floured board or cloth, using a lightly floured rolling pin, roll dough to about 1/8 - 1/4th inch thickness. With well-floured cookie cutters cut dough into shapes.
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Carefully transfer cut out cookies to a baking sheet lined with parchment paper. Spacing them about 1-inch apart. Gather scraps, pat into a ball, and repeat the process of rolling and cutter.
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Baking cookies in preheated 300℉ oven for about 15 minutes or until beginning to lightly brown around the edges.
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Let cool for about 5 minutes on baking sheet then carefully transfer to cooling racks. Cool completely before icing.
Icing
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In a large mixing bowl mix all icing ingredients together. If the icing appears to thick then by adding milk one teaspoon at a time until thick ribbons form.
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Dip one cookie at a time, top side down into icing. Place on a cooling rack and carefully smooth tops of icing with a thin metal spatula. Add desired sprinkles. Allow icing to set until firm. It's best not to stack the cookies.
Recipe Notes
With just a few helpful hints they will be perfect for your the first time and every time you bake them.
- Softened butter should still hold its shape but dent when pressed.
- Don't skip the step of creaming the butter and sugar together for 2-3 minutes.
- Egg yolks don't have to be at room temperature, but they do mix in better if they are.
- If using salted butter, don't add the pinch of salt.
- The dough should be soft and pliable. It shouldn't be sticky what so ever. If the dough appears to be sticky, then add more flour 2 tablespoons at a time then mix.
- The dough is very tender that's why it melts in your mouth. Carefully transfer cookies using a metal spatula on and off the baking sheet.
- Let's talk about the icing. If the icing is too thick and doesn't easily glaze over the cookies, then add more milk 1/2 teaspoon at a time.
- Use whatever cookie cutters you like! Just keep in mind that the cookies are easier to dip if rolled out to 1/4 inch thick.
- Go ahead and add any food coloring to the icing. I like using a few drops of beet juice for a lovely pink. 🥰
- Almond extract can be substituted with vanilla extract or other flavorings. Lemon juice or water can be used in place of milk.
- Did I mention they freeze wonderfully? They can be frozen for up to a week before icing. Thaw and then ice OR freeze after icing by freezing in a single layer on a baking sheet. Once the cookies are completely frozen transfer to a covered container and place a sheet of waxed paper between layers.