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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Sugar Cookie Cutouts

We think 1/8 inch is the perfect thickness for a crisp, buttery cookie, but this dough can be rolled to 1/4 inch thick if you prefer a soft texture.

Southern Living DECEMBER 2013

  • Yield: Makes about 4 dozen
  • Hands-on:30 Minutes
  • Total:2 Hours, 30 Minutes

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 1 1/4 cups butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs

Preparation

1. Stir together first 3 ingredients.

2. Beat sugar and next 2 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add eggs, 1 at a time, beating after each addition. Gradually add flour mixture, beating just until blended.

3. Divide dough into 4 equal portions; flatten each into a 1/2-inch-thick disk. Wrap each in plastic wrap; chill 30 minutes.

4. Working with 1 disk at a time, place on a lightly floured surface; roll to 1/4-inch thickness. Cut with a 3-inch round cutter. Place 1 inch apart on 2 parchment paper-lined baking sheets. Chill 30 minutes.

5. Preheat oven to 350°. Bake 10 minutes or until edges begin to brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely. Glaze as desired.

Note:

Total time does not include glazes.

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Sugar Cookie Cutouts recipe

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