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. Yes, rolled cookies are fun at Christmas time with the stocking, tree and bell shapes, but they can be just as festive in the spring with flowers, sunshines and bird shapes. This is the best sugar cookie recipe we've found.

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 Christmas Cut Out-Sugar Cookie recipe is foolproof! They hold their shape after baking and they also taste amazing! You can have Cut Out Sugar Cookies using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cut Out Sugar Cookies

You need 2 1/4 cup of all purpose flour.
It's 1/2 teaspoon of baking powder.
You need 1/4 teaspoon of salt.
You need 3/4 cup of unsalted butter softened to room temperature.
Prepare 3/4 cup of granulated sugar.
It's 1 of large egg at room temperature.
It's 2 teaspoon of pure vanilla extract.

My family looks forward to making (and eating!) these cut-out sugar cookies every year. 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.

Cut Out Sugar Cookies instructions

Cream together butter and sugar in the bowl using a hand mixer.Add vanilla and eggs and beat well. Then add flour, baking powder and salt and beat until combined..
Divide dough into two equal portions. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.Chill in the refrigerator for at least 2 hours, or overnight..
Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies).Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total)..
Bake in the preheated oven at 350C for 9-10 minutes or until cookies are puffed and just set around the edges. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely..

Made with a secret ingredient that gives them the most incredible flavor, and topped with a cool sour cream icing. With the Christmas cookie baking season in full swing, it's time for a classic cookie recipe that is a must-have staple! Oh yeah, I am talking about sugar cookies. Every Christmas, we always make at least a batch of these sugar cookies and gingerbread, using cookie cutters and decorating with icing and loads of sprinkles. Lightly flouring the work suface is key to rolling out sugar cookies but another way to roll the dough is between two sheets of waxed paper or baking parchment paper.