Sugar Cookie Cutouts
This sugar cookie recipe is a little piece of my heart — it’s my Nana’s classic, and I’ve been making these every Christmas since I was a kid. Soft, buttery, and perfectly sweet, they bring back all the cozy holiday memories with every bite. They’re simple to make, and always a favorite around the tree!
Sugar Cookie Cutouts Recipe
Prep: 10-15 min | Bake: 8-10 min | Total: 25 min
Yields ~24 cookies
Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups white sugar
2 eggs
1 tablespoon cream or milk
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 tsp salt
2 tsp vanilla
Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Food coloring, as desired
Instructions
Make the Cookies:
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla and cream (or milk) until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
Roll and cut:
Lightly flour your work surface.
Roll the dough to about 1/4 inch thickness.
Use cookie cutters to cut shapes and place them on the prepared baking sheets about 1 inch apart.
Bake for 8–10 minutes, or until the edges are just barely turning golden and the centers look set. Avoid overbaking to keep them soft.
Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
Beat the softened butter until smooth and creamy.
Add the powdered sugar gradually and mix until fluffy.
Mix in the vanilla and salt.
Add food coloring as desired.
Spread or pipe onto completely cooled cookies.
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