Perfect Cut-Out Sugar Cookie Recipe
This Sugar Cookie Dough recipe is one that I've been making since the 1980's. The dough rolls out perfectly for you to create delicious cookies with your favorite cookie cutter. Our favorite frosting recipe is a "crusting" buttercream. Whenever I make a platter of these, they are gone in no time at all!
Servings 36 cookies
Equipment
- Baking sheets
- Parchment paper recommended
- piping bags and tips optional
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter softened
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract optional
- 2 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
For the "crusting" buttercream
- 1 cup salted sweet cream butter room temperature
- 1 cup shortening I use Crisco; see notes
- 2 tsp vanilla extract
- ¼ tsp almond extract optional
- 9 cups confectioner's sugar sifted, to avoid lumps
- 3 Tablespoons heavy cream or milk
Instructions
For the cookies:
- Cream powdered sugar, butter, egg, vanilla and almond extract.
- Stir in flour, baking soda and cream of tartar.
- Cover and refrigerate for at least 30 minutes. Or, you can freeze this dough up to 3 months.
Bake:
- Heat oven to 375°F.
- Divide dough into halves. Roll each half about 3/6-inch thick on a lightly floured surface, making sure to add flour to your rolling pin.
- Cut into desired shapes with cookie cutters.
- Chill the cookie cutouts for at least 15 minutes, before baking.
- Place on an ungreased cookie sheet (I use parchment paper).
- Bake until edges are light brown, 9 to 11 minutes, rotating halfway through for even baking.
- Allow to cool completely. Frost and decorate as desired.
For the frosting:
- Cream the butter and shortening until well incorporated.
- Once creamed, add the vanilla and almond extract (if using). Mix until well incorporated, about 1 minute.
- Slowly add the powdered sugar, to avoid a powdered sugar storm! Stop the mixer, and scrape the bowl to incorporate all of the powdered sugar.
- Add the heavy cream/milk one tablespoon at a time. You want the frosting to be silky enough to be spreadable, but not so thin that it's soupy. There's no need to over mix.
- To color the frosting I prefer Americolor gel food coloring.
Notes
Recipe sources:
Cooking Recipe--Betty Crocker Christmas Cookbook
Frosting: Creative Cookie Decorating
Baking notes: Depending on your oven, and the thinness/thickness of you cookie, baking time can vary between 12-15 minutes. I suggest turning the cookie sheet, halfway through baking for even doneness. You want the cookies to be slightly golden around the edges.
You can use all butter, for the frosting. The shortening just makes the frosting smoother.
AmeriColor gel food coloring