–Pin it For Later
Are you frustrated with cut-out cookie recipes that lose their shape? Nothing’s worse than putting cute shapes into the oven, only to take out melty blobs that don’t look like anything!
This cut-out sugar cookie recipe is my absolute favorite! With a delicious buttery taste and a yummy texture, these turn out every time. They can be decorated with royal icing, melted chocolate or candy melts, glazed or ‘zazz them up with some yummy white chocolate fondant!
Related Recipe: Glace’ Icing
Best Ever Sugar Cookies
These cut-out sugar cookies are super simple, delicious and ALWAYS hold their shape! Great for decorating for any holiday.
Equipment
- 1 Stand Mixer
- 1 Large rolling pin
- Cookie Cutters Whatever shape you desire!
Ingredients
- 1 cup Butter Cold and cut into chunks of about 1 tbsp each
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 ½ cups All Purpose Flour (may need slightly more; varies from kitchen to kitchen)
- ½ cup Cornstarch
- ½ tsp Salt
Instructions
- Preheat oven to 375° Fahrenheit
- Line baking sheets with silicone baking mats or parchment paper
- In stand mixer bowl, cream together cold butter chunks and sugar on medium speed until well combined.
- Add in eggs one at a time and vanilla and mix. Pause and scrape sides of bowl and re-mix as needed.
- In a separate mixing bowl, combine flour, cornstarch and salt and whisk together to combine.
- Add the flour mixture ½ cup at a time to the wet ingredients in the stand mixer on medium-low speed. The dough will start to crumble and then form into a dough ball.
- Turn the dough out onto your countertop that has been dusted with flour and knead until smooth, adding small amounts of flour as needed so that the dough is not too sticky.
- Roll out dough to ¼ inch thickness and cut into shapes with your desired cookie cutters.
- Place cookies on baking sheets and chill for 10-15 minutes.
- Place chilled cutout cookies into the oven for 9-11 minutes, rotating your trays halfway through.
- Remove cookies from oven and leave on baking sheets for 2-3 minutes before transferring them to a cooling rack.
- Once cookies are completely cooled, they are ready for decorating!
Notes
For decorating, this recipe works great with royal icing, glace' icing, melted chocolate, or decorate with marshmallow fondant.
The dough can be frozen up to 2 months, or kept in the refrigerator for 1 week.
Baked cookies can also be frozen (place cooled cookies into freezer bags).
–Nicole
Have you tried this recipe? Share your tips!
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