Sugar Cookie Cutouts
These are thick and chewy sugar cookies that keep their shape when baked.
Equipment
- 1 Stand mixer
Ingredients
- 113 g butter room temperature
- 200 g sugar
- 1 each egg room temperature
- 1½ tsp vanilla extract
- ¼ tsp almond extract optional
- ½ tsp salt kosher
- 360 g AP flour
Instructions
- Beat the butter and sugar until smooth. It takes about 3 minutes on speed 2. Scrape the bowl.
- Add the egg and beat for 1 minute on speed one. Scrape the bowl and add the extracts. Beat the mixture for another minute on speed one. Scrape the bowl.
- Add the flour and salt and mix on speed one until the flour disappears. Do not over-mix.
- Lay the dough ball between two sheets of parchment paper and roll it out to ¼ inch thickness or ½ inch thickness, depending on your preference. Place the dough in the refrigerator for at least one hour or overnight.
- Once the dough is chilled, carefully remove the top parchment paper and use cookie cutters to cut out the cookies. Gently place the cookies onto a baking sheet lined with parchment paper and chill in the refrigerator for at least 15 minutes before baking.
- While the cookies are chilling, preheat the oven to 350℉. Bake the cookies for about 9-12 minutes. The cookies should look dry on top and only slightly golden around the edges.
- Place the cookies on a cooling rack until they are cool enough to decorate.
Notes
C