Friday, December 13, 2013

Perfect Every Time Cut-Out Cookies

If you're looking for a cut-out sugar cookie recipe for your holiday baking, birthday parties, baby showers, wedding favors, you name it...you've found it.

perfect every time cut-out cookies ... no dough-chilling required, can be frozen, perfect for decorating!  from @bakeat350

This is my all-time, go-to, never-fail, made thousands-of-'em sugar cookie recipe for decorating.

  • It requires NO CHILLING!
  • The dough can be frozen!
  • The baked cookies can be frozen!
  • The decorated cookies can be frozen!
  • And more importantly, it's yummy.

More info on freezing cookies here.

Decorating with kids?  Gotcha covered.

Need royal icing.  Got that, too.

Looking for gingerbread?  Here ya go.

print recipe photo printrecipe.jpg

Perfect Every Time Cut-Out Cookies


3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold & cut into chunks
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Instructions:

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Go forth and BAKE, my friends.  

71 comments:

  1. This is awesome Bridget - I am ALWAYS looking for baking recipes that don't require chilling etc... to use with the boys. Filing this away in my "do-able for Les Petits Chefs in the time we have" file!

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  2. Replies
    1. Hey Mardi!

      I really depends on the size and shape of your cutter. About 12-18 three-to-four inch cookies. :)

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    2. Thanks - that's helpful... There *could* be holiday baking on some little boys' horizons soon!

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  3. I have been using this recipe from your site for a few years. You are correct in that it is perfect!!! I get raves every time. I modify a touch by using room temp butter. The dough still rolls perfectly between two sheets of wax paper. You can tell right away if the dough is ready to roll when you can touch it and have no residue on your fingers. I use lemon and almond as flavoring. Thank you so much for this recipe.

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  4. This is my "go to" sugar cookie recipe and has been for a few years thanks to you! I omit the almond extract and use vanilla bean. SO. GOOD.

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  5. You're a life saver, you know that? I've been dreaming of a recipe that didn't require freezing!

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  6. yes-- I love your recipe (this is the one in your book, right?) It is reliable every time and I have made dozens upon dozens of cookies with your guidance. thanks!! Holly

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  7. The style and dialog of your post made me laugh! I have always used a sugar cookie recipe from an old Betty Crocker cookbook that calls for powdered sugar and have always received compliments and raves but I think I will give yours a try. Happy Holidays!

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  8. Hi, !
    How many grams or cups is 2 sticks of butter?
    thank you!

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    Replies
    1. Two sticks of butter is one cup, 226 grams.

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  9. This is the perfect cookie. Never fails me! I recommend it to everyone who asks for the recipe. Thank you!

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  10. Love this recipe. Just tried it once and now I can't wait to make more (even bought some americolor black and a new cookie cutter)

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  11. Yes! I have been looking for the perfect easy and got to recipe! These look awesome!

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  12. We are twinsies :) Isn't it nice to have a cookie recipe that you know and love?! Pinned and sharing my friend! ♥

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  13. I just baked a batch of cookies using your recipe, love them! Perfect is the right word indeed. Next will decorate them using your royal icing recipe, hope they turn out well.. :) Thanks again for the recipe!

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  14. I'm just about to start my Christmas cookie baking, so I love that this recipe is here!!!!

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  15. Hi! How long can the dough be refrigerated before I use it? Is it better to store it in the freezer? Thank you!!

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    Replies
    1. Probably a day or two. It will be VERY difficult to roll right out of the fridge. Give it at least 30 minutes at room temp.

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  16. Are these cookies hard or chewy?

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  17. You gave me a great activity idea for the kids before Christmas! My nephews will love it for sure, thank you :D

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  18. This recipe was a God-send, literally! Saturday afternoon we were going to have a cookie baking/decorating event at our parish and someone was going to bring sugar cookie dough that she had made/chilled in advance for us to roll out and decorate. However, winter weather prevented her from traveling, so all we had were decorations and no dough...until I clicked over to your blog and saw that you had posted this recipe. Perfect!! We made it and the cookies turned out deliciously.

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  19. Totally trying these ASAP!! Where did you get your square cutter?

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  20. do you sift the flour? if so, before or after you measure it? i am new to baking and can't get the hang of this sifting thing!

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    Replies
    1. No sifting required. For other recipes, if the recipe calls for "2 cups of flour, sifted," measure the flour, then sift. If the recipe calls for "2 cups of sifted flour," sift some flour first, then measure.

      Hope that helps, but no sifting here. :)

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  21. Do you have to use unbleached flour? I'm assuming either would work, but just wanted to make sure. Thanks!

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    Replies
    1. You can used bleached....I just prefer unbleached. Same measurements. :)

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  22. So I made some of these this am for my son's Christmas party they were delish and a hit! I am excited to make these again. Thank you so much for sharing

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  23. Just made these yesterday, and I must say that they are the easiest and yummiest cookies ever. Thank you so much for this recipe! Now if only I could decorate them, all pretty like yours, then I would be set...

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  24. Thanks for sharing this Awesome tips! Can't wait to make mine now!

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  25. Found this recipe via Pinterest and it worked perfectly! Thank you for sharing it.

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  26. http://tattooedmummy.blogspot.co.uk/2014/01/found-fab-recipe-for-no-spread-cookies.html just for info - I blogged about our baking, linked to you and added pics of our finished biscuits! (cookies)

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  27. The images, the recipe are simply gorgeous and delicious. You are an inspiration, Thank you for hosting this food guides.

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  28. Mouth watering images, enjoyed your article very much. Will visit your blog again.
    Cheers

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  29. Can I double or triple this recipe? Are there any adjustments that need to be made to the ingredient amounts?

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    Replies
    1. The dough is pretty stiff, so I prefer to make it one batch at a time. It comes together really quickly, so multiple batches don't add much time. :)

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  30. I am totally new to making decorated cookies, your blog is so informative! You mentioned that it's possible to freeze the dough before baking - do you have any tips on the best way to store it in the freezer, and then for thawing it (fridge or room temp?) before baking? Thanks so much!

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    Replies
    1. Hey Brenda!

      You can thaw it in the fridge overnight...or at room temperature for a few hours. I've even popped mine in the microwave on defrost....just be sure not to over heat it. :)

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  31. Hi Bridget!
    I've memorized this recipe because I've made it so many times! If I were out of salted butter and had to use unsalted, how much salt would I need to add? Thanks! I recommend your book to anyone that asks me about my cookies!

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    Replies
    1. Thanks so much, Eva! If you use unsalted butter, I'd add about 1/4 teaspoon kosher salt with the flour. :)

      Happy baking!

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  32. This is my first time actually making sugar cookies! Your blog is what convinced me to give it a go! Thank You for the inspiration!!!

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  35. Ohhhhhhh I love your site, came over via Pinterest and have learnt do much already. Do you use normal or castor sugar, also does 1 c sugar mean 1 cup sugar

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  37. Is there any other way that I can use this recipe without using the almond extract?

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  38. Hello, I am wondering how early can I bake cookies for a cookie decorating birthday party. Since its a birthday party I have tons to do and like to finish things in advance!!!
    Thanks :)

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    Replies
    1. The cookies are best eaten within a week....store in an air-tight container. Or, you can freeze them. Use the search bar for more info on freezing. :)

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  39. Do you know how thankful I am for this recipe?? Thank you! My daughter's birthday is this weekend and I had planned to make decorated horse cookies, but was dreading it. I've done cut outs probably ten times and each time is so stressful to get the dough rolled, cut and transferred while still cold enough to keep a nice shape. I came across your recipe this afternoon and in one hour became the proud owner of 54 horse cookies. I'm reeeeeaaaallly thankful that you posted your recipe and tips!

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  40. Made these over the weekend! They are perfect. I did have to chill my dough prior to cutting just for a few minutes, though - my apartment kitchen just runs hot. I will be using these for favors, with a mongrammed fondant topper, at my upcoming bridal shower. Thanks for sharing!

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  41. Can you tell me what attachment you use to cream the butter and sugar? (whisk or paddle) Thank you! :)

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  42. Oh no! I just made these and they spread out and puffed up:( It completely ruined the shapes that took a long time to do. I'm not sure why, all of my ingredients are fresh and I followed recipe perfectly.

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  43. Hi! I just tried this recipe and my cookies turn out great!! THANK YOU SO MUCH

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  44. How many 2.1 x 2.7 cut out cookies does this make?

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    Replies
    1. Also... can I use margarine instead of butter? If so, same amount?

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  45. is this 350C or 350F???????

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    Replies
    1. celsius or fahrenheit???????????

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    2. 350C=662F. what do you think is more reasonable for cookie baking? 350f or 662 f?

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  46. Great post.. thanks for sharing. I really like your blog.

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  47. I just made the dough, thanks so much for the recipe. How long should I leave the dough out before rolling if I choose to refrigerate it today, and roll it out tomorrow? Just wondering because my son won't be here until tomorrow. Anyone can feel free to answer. Thanks!

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  48. I tried this recipe for the first time and had some trouble. When it was mixed it was so dry and crumbly that I couldn't get it into a ball, even after I kneaded it. I put it in the fridge overnight, and the next day it was an immovable rock that even my husband had a hard time prying out of the bowl, and still too crumbly to roll out! Any ideas what I did wrong? Thanks!

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  49. Exclusive blog post. I really love to visit your blog. Thanks

    Cake Delivery Services

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  50. I need to try your recipe, I've been looking for one but I have a huge question: Do I use baking margarine or real butter for this recipe? I think 'butter' makes a huge difference when baking food...We live in San Antonio in the city and every person I know refers to 'butter' as Country Crock, Bluebonnet, or Parkay margarine quarters. We have 'real butter' in our supermarket that rarely looks touched or noticed, I don't taste any difference but I want to make these cookies perfect. Please let me know! Thanks!

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Thank you so much for taking the time to comment! Happy baking! :)
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