Cut Out Sugar Cookies. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl constantly. Cut out sugar cookies aren't just for Christmas.

This Christmas Cut Out-Sugar Cookie recipe is foolproof! They hold their shape after baking and they also taste amazing! My family looks forward to making (and eating!) these cut-out sugar cookies every year. You can have Cut Out Sugar Cookies using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cut Out Sugar Cookies

You need of Cookie Dough Ingredients :.
You need 3/4 cup of unsalted butter, softened to room temperature.
Prepare 3/4 cup of granulated sugar.
You need 1 of large egg, room temperature.
It's 2 tsp. of vanilla extract.
It's 1/4 tsp. of almond extract.
Prepare 2 1/4 cups of all purpose flour.
You need 1/2 tsp. of baking powder.
It's 1/4 tsp. of salt.
You need of Frosting Ingredients :.
Prepare 1 1/2 cups of confectioners sugar.
Prepare 1/2 tsp. of vanilla extract.
Prepare 2-2 1/2 tbsp. of room temperature water or milk.
Prepare pinch of salt.

We only make them once a year for Christmas so they really are a special cookie for us. Best-ever recipe for soft sugar cookies you can roll and cut out with cookie cutters! Easy to make, no chilling required, and they don't spread into shapeless blobs as they bake. Made with a secret ingredient that gives them the most incredible flavor, and topped with a cool sour cream icing.

Cut Out Sugar Cookies step by step

Cream the butter in a large bowl with the mixer until smooth and creamy, a minute or so. Add in the sugar and cream together another 2 minutes, until fluffy. Add in the egg, vanilla and almond extract and mix an additional minute or two..
In a medium bowl, whisk together the flour, baking soda and salt. Add about half into the wet mix and mix until just combined, then mix in the other half of the flour mix..
Separate the dough into two seperate, equal portions. Roll each one out on parchment paper to about 1/4 inch thickness. Refrigerate rolled out dough at least 1 hour and up to 24 hours..
Once dough is chilled and your ready to bake, preheat oven to 350°F. Line 2-3 baking trays with parchment paper..
Take one dough portion out of the fridge and use cookie cutters to cut out shapes. Place shapes onto baking trays. Continue to re-roll dough until you've used it all. Repeat with second portion of dough..
Bake 8-10 minutes (my oven runs hotter and my cookies only took 6 minutes), rotating the baking tray halfway through the cook time. They should be just barely colored and look slightly underbaked..
Cool on the baking tray for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before frosting..
Once ready to frost, simply whisk the frosting ingredients together in a medium bowl. If using food coloring, add that in also..
Frost the cookies in any way you'd like. If using sprinkles, use right after frosting the cookie, before the frosting begins to set..
Frosting will be completely set within 24 hours, then you can stack them. But you don't have to wait, you can eat them immediately..
Store at room temperature for up to 5 days..

These cut out sugar cookies are soft and chewy (thanks to the use of butter and two eggs), insanely delicious and hold their shape beautifully! This is the thickness I have found results in the softest sugar cookies. Lightly dust cookie cutters with powdered sugar and cut dough as desired and then place on cookie sheet. Bake until the tops of the cookies are just set. Don't let the bottoms brown too much, or these cookies will lose the softness they are known for.