The Best Sugar Cookie Cutouts Recipe
How about a “best ever” sugar cookie cutouts recipe? I have it for you!
The perfect sugar cookies for decorating with royal icing or sanding sugar!
The perfect sugar cookies for ice cream sandwiches!
The perfect sugar cookies to make ahead for parties.
Did I mention they get better on the 2nd and 3rd day in a sealed container? They do!
Grab your aprons! I am sharing my personal spin on a classic sugar cookie cutout recipe with you adding a touch of cardamom, a bit of orange juice, and a sprinkle orange zest to the dough!
The Best Sugar Cookie Cutouts Recipe
Ingredients
Yield: Makes 1 dozen 4″ cookies
- 2 cups cake flour, plus more for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cardamom
- 1 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, beaten at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon orange zest
Directions
Sugar Cookie Cutout Dough
1. Sift flour, baking powder, cardamom, and salt into a medium mixing bowl.
2. On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.
3. Turn the mixer to low and add in the flour in two batches until just combined. Stop when just combined! Over mixing the dough = One ?? ? tough cookie.
4. Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.
Cutting Out The Cookies
1. Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out shapes with cookie cutters. Place them on a/the prepared baking sheet/s 2 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.
2. Refrigerate the cookie cutouts for 30 minutes until firm.
Sparkle Tip:
I use measuring strips for the perfect height and with a stainless steel rolling pin. I have not tried this dandy looking thing, but it looks easy to use.
Baking
1. Position oven racks in the lower thirds of the oven and preheat to 350° F.
2. Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 12 to 14 minutes. The Cut-Out Sugar Cookies are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.
All ovens are different in baking times. Keep an eye on your sugar cookies! They are ready to come out of the oven when they are just puffed and are on the verge of browning on the bottoms. This ensures a soft cookie and is the secret to keeping them delicious in a container for a few days.
Ready to ice these beauties? Click here for the Perfect Royal Flood Icing with a few good tips.
More Sparkling Charm Cookie Recipes! How about…
- Personalized Royal Iced Sugar Cookies
- Chewy Chunky Vegan Chocolate Chip Cookies
- Mardi Gras Cloud Cookies
The Best Sugar Cookie Cutout Recipe
Ingredients
- 2 cups cake flour plus more for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cardamom
- 1 sticks unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg beaten at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon orange zest
Instructions
Sugar Cookie Cutout Dough
- 1. Sift flour, baking powder, cardamom, and salt into a medium mixing bowl.
- 2. On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.
3. Turn the mixer to low and add in the flour in two batches until just combined. Stop when just combined! Over mixing the dough = One ?? ? tough cookie.
- 4. Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.
Cutting Out The Cookies
- 1. Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out shapes with cookie cutters. Place them on a/the prepared baking sheet/s 2 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.
- 2. Refrigerate the cookie cutouts for 30 minutes until firm.
Sparkle Tip:
I use measuring strips for the perfect height and with a stainless steel rolling pin. I have not tried this dandy looking thing, but it looks easy to use.
Baking
- 1. Position oven racks in the lower thirds of the oven and preheat to 350° F.
- 2. Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 12 to 14 minutes. The Cut-Out Sugar Cookies are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.
All ovens are different in baking times. Keep an eye on your sugar cookies! They are ready to come out of the oven when they are just puffed and are on the verge of browning on the bottoms. This ensures a soft cookie and is the secret to keeping them delicious in a container for a few days.
Notes
More Sparkling Charm Cookie Recipes! How about...Ready to ice these beauties? Click here for the Perfect Royal Flood Icing with a few good tips.
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