Best Of soft Cut-out Sugar Cookies


Soft Cut-out Sugar Cookies Luxury soft Cut Out Sugar Cookies with Cream Cheese Frosting











Ingredients






  • 2 and 1/4 cups (281g) all-purpose flour (spoon &
    leveled)

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup (170g) unsalted butter, softened to room temperature

  • 3/4 cup (150g) granulated sugar

  • 1 large egg, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1/4 or 1/2 teaspoon almond extract (optional, but makes the
    flavor outstanding)*

  • Royal Icing or Easy Glaze Icing





































Instructions






  1. Whisk the flour, baking powder, and salt together in a
    medium bowl. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted
    with a paddle attachment, beat the butter and sugar together on high speed
    until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and
    almond extract (if using) and beat on high speed until combined, about 1
    minute. Scrape down the sides and up the bottom of the bowl and beat again as
    needed to combine.

  3. Add the dry ingredients to the wet ingredients and mix on
    low until combined. Dough will be relatively soft. If the dough seems too soft
    and sticky for rolling, add 1 Tablespoon more flour.

  4. Divide the dough into 2 equal parts. Place each portion onto
    a piece of lightly floured parchment paper or a lightly floured silicone baking
    mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch
    thickness. The rolled-out dough can be any shape, as long as it is evenly
    1/4-inch thick.

  5. Lightly dust one of the rolled-out doughs with flour. Place
    a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out
    dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at
    least 1-2 hours and up to 2 days.

  6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large
    baking sheets with parchment paper or silicone baking mats. Carefully remove
    the top dough piece from the refrigerator. If it’s sticking to the bottom, run
    your hand under it to help remove it– see me do this in the video above. Using
    a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and
    continue cutting until all is used. Repeat with 2nd piece of dough.

  7. Arrange cookies on baking sheets 3 inches apart. Bake for
    11-12 minutes or until lightly browned around the edges. If your oven has hot
    spots, rotate the baking sheet halfway through bake time. Allow cookies to cool
    on the baking sheet for 5 minutes then transfer to a wire rack to cool
    completely before decorating.

  8. Decorate the cooled cookies with royal icing or my easy
    glaze icing. Feel free to tint either icing with gel food coloring. See post
    above for recommended decorating tools. No need to cover the decorated cookies
    as you wait for the icing to set. If it’s helpful, decorate the cookies
    directly on a baking sheet so you can stick the entire baking sheet in the
    refrigerator to help speed up the icing setting.

  9. Enjoy cookies right away or wait until the icing sets to
    serve them. Once the icing has set, these cookies are great for gifting or for
    sending. Plain or decorated cookies stay soft for about 5 days when covered
    tightly at room temperature. For longer storage, cover and refrigerate for up
    to 10 days.




































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