Classic Cut-Out Sugar Cookies

🧂 Ingredients

• 2 1/2 cups all-purpose flour

  sifted
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla Extract
• 1 cup unsalted butter

  softened
• 2/3 cup sugar

Instructions

• 1 Before starting, measure and prepare all of your ingredients. Sift the flour for
  best results. This will ensure the process runs smoothly and efficiently.
  
  I’m making a double portion here, so feel free to adjust if you’re making a
  smaller batch.
• 2 In a large mixing bowl, whisk together the sifted flour and salt until fully
  combined. Set the bowl aside.
• 3 In a medium bowl, whisk together the egg and vanilla extract until smooth and
  fully combined. Set aside.
• 4 In the bowl of your kitchen mixer, add the softened unsalted butter and
  granulated sugar. Using the paddle attachment, cream them together on medium
  speed for about 2-3 minutes, until the mixture becomes light and fluffy.
• 5 Scrape down the sides of the bowl with a silicone spatula, then add the egg and
  vanilla mixture. Continue mixing on medium speed until everything is fully
  incorporated and the mixture is smooth.
• 6 Gradually add the dry ingredients (flour and salt) to the wet mixture, about 1/3
  at a time, mixing on low speed after each addition. Mix until a smooth dough
  forms.
• 7 Once the dough is fully mixed, divide it into two equal portions. Flatten each
  portion into a disk and wrap in food wrap.
• 8 Place the dough in the refrigerator to chill for at least 1 hour. This helps
  firm up the dough, making it easier to roll and cut.
• 9 As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets
  with silicone baking mats to prevent sticking.
• 10 After chilling, remove one disk from the refrigerator. Lightly flour your work
  surface and rolling pin. Roll the dough out to about 1/4-inch thickness using
  the adjustable rolling pin for even consistency. If the dough starts to get too
  soft or sticky, chill it again briefly.
• 11 Use your cookie cutter to cut out shapes from the rolled dough. Carefully
  transfer the cut-out shapes onto the prepared baking sheets, leaving about 1
  inch of space between each cookie.
• 12 Place the cut-out cookies in the refrigerator for an additional 10 minutes to
  help them hold their shape while baking.
• 13 Place the baking sheets in the preheated oven and bake the cookies for 8-10
  minutes, or until the edges are lightly golden. The centers should remain
  slightly soft as they will firm up while cooling.
• 14 Once baked, remove the cookies from the oven and let them cool on the baking
  sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool
  completely.
• 15 Repeat the rolling, cutting, and baking steps with the remaining dough.

Nutrition Info