You need to make these cookies. I know I say that all the time but this time, I really mean it.
These are foolproof cut-out cookies.
They are delicious. These cookies keep their shapes whether heart, unicorn or tree.
If you like crispy cookies, roll them to an eighth of an inch thick or slightly thicker.
If you like soft, thick sugar cookies, roll to a quarter-inch thick.
Foolproof No-Stick Cut-Out Sugar Cookies
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Nothing gets my goat more than having a batch of cookies not to turn out. Such a waste of ingredients and time.
But, this dough, dear friend, will not fail you if you measure/weigh ingredients correctly and start with room temperature butter and egg.
Why are my cut-out cookies spreading?
This happens to me if I haven’t properly chilled the cookie dough.
- But, there are several reasons why cookies spread too much while baking: including not using room temperature butter
- greasing cookie sheets (always use parchment paper)
- not having the correct ratio of ingredients.
How do you use cookie cutters?
Roll out your dough to the thickness you desire.
Grab a cookie cutter and starting at one corner of your dough, press down firmly with the cutter.
Lift and repeat all over the dough until you have no more dough to work with.
If you have trouble with the dough sticking to the cookie cutter, you can dip the cutter into powdered sugar before cutting each cookie shape.
Using a metal spatula, carefully lift off each cookie and place on a parchment lined baking sheet until the sheet is full.
Depending on the size of the cookie cutter you’re using, you might be able to a dozen or more cookies on the baking sheet.
Thin or thick, depending on how you roll out the dough, these foolproof cut-out sugar cookies are delicious and utterly munchable and customizable.
- 3/4 cup butter (170g), room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fiori di sicilia extract (King Arthur)
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 tsp (4g) baking powder
- 1/4 teaspoon (3g) kosher salt
- Weigh dry ingredients-flour through salt, put in a medium bowl and set aside.
Beat butter about three minutes or until pale yellow in bowl of a stand mixer or in a large mixing bowl with electric beaters.
Add sugar and continue beating until the sugar is dissolved.
Crack egg into a measuring cup or a small bowl then add to dough.
Add vanilla extract and Fiori di Sicilia extract (if using) and beat until combined.
Add dry ingredients and mix on low until just combined and all of the dry ingredients have been incorporated.
Don't over mix. That will lead to tough cookies.
Divide dough in half and place on a piece of parchment paper about the size of a half sheet pan or a cookie sheet.
Roll out each half of dough to a thickness between 1/8th of an inch and a 1/4 inch thick--depending on how thin or thick you like your sugar cookies.
Chill dough for at least two hours.
Cut into shapes and bake at 350 for 12 minutes.
Frost or decorate.
Makes 48 two-inch cookies.
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Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 5mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Tell me about your favorite sugar cookie recipe. Let me know if you try this recipe.