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Judy John

Cut-Out Sugar Cookie Recipe

Cut-Out Sugar Cookie Recipe creates firm yet tender cookies that hold crisp shapes, perfect for decorating with icing or sprinkles.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup 226 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract optional
  • 2 ¾ cups 345 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat 1 cup butter and 1 cup sugar until light and fluffy.
  3. Add egg, vanilla extract, and almond extract. Mix thoroughly.
  4. In separate bowl, whisk flour, baking powder, and salt.
  5. Gradually add dry ingredients into butter mixture.
  6. Mix until smooth dough forms.
  7. Roll dough on lightly floured surface to ¼-inch thickness.
  8. Cut shapes using cookie cutters.
  9. Place shapes onto prepared baking sheets evenly spaced.
  10. Bake 8–10 minutes until edges turn lightly golden.
  11. Cool completely on rack before decorating.

Notes

Nutritional Values (Per Serving – per cookie)

Calories: 140
Total Fat: 6 g
Saturated Fat: 4 g
Carbohydrates: 19 g
Fiber: 0.5 g
Protein: 2 g

Vitamins & Minerals (Approximate % per serving):

Vitamin A: 6%
Calcium: 1%
Iron: 4%
Vitamin B12: 1%
Phosphorus: 2%

Additional Notes & Flavor Tips

  • Chill dough 30 minutes for sharper edges.
  • Avoid overworking dough to keep texture tender.
  • Sprinkle sanding sugar before baking for sparkle.
  • Use gel icing colors for vibrant designs.
  • Store in airtight container up to five days.
Cut-Out Sugar Cookie Recipe makes decorating effortless while keeping flavor buttery and classic.