Description
This Best Cut Out Sugar Cookie Recipe yields soft, chewy cookies that hold their shape perfectly without spreading. Featuring a classic sugar cookie dough paired with a smooth, shiny frosting that hardens beautifully, these cookies are ideal for decorating and have been a beloved family holiday tradition for over 30 years.
Ingredients
Scale
For the Sugar Cookies
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
For the Frosting
- 4 cups powdered sugar (sifted)
- 3-4 Tablespoons milk (room temperature)
- 2 ½ Tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- Gel food coloring (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened salted butter and granulated sugar until light and fluffy. Add the vanilla extract and eggs, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Avoid over-mixing to keep the cookies tender.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the cookies hold their shape when cut out and baked.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll Out and Cut Cookies: On a lightly floured surface, roll out the chilled dough to approximately ¼ inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges just start to turn golden. Avoid overbaking to maintain softness and chewiness.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, combine the sifted powdered sugar, milk (start with 3 tablespoons), light corn syrup, and vanilla extract. Mix until smooth and glossy. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
- Color the Frosting (Optional): Divide the frosting into separate bowls if using multiple colors, and add gel food coloring to each, stirring until the desired shade is reached.
- Decorate the Cookies: Use a piping bag or spread the frosting on the cooled cookies. Let the frosting harden at room temperature, forming a shiny and firm finish perfect for stacking or gifting.
Notes
- These sugar cookies are soft and chewy, maintaining their shape without spreading, making them perfect for cut-out decorating.
- The frosting hardens with a beautiful shine, enhancing the holiday appearance of the cookies.
- This recipe has been a family holiday tradition for over 30 years, assuring a tested and loved result.
- Make sure cookies are fully cooled before frosting to prevent melting or sliding.
- If dough becomes too soft while rolling, refrigerate briefly to firm up.
Nutrition
- Serving Size: 1 cookie
- Calories: 111.3 kcal
- Sugar: 6.3 g
- Sodium: 89.9 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 13.2 g
- Fiber: 0.3 g
- Protein: 1.4 g
- Cholesterol: 27.1 mg
