Cutout Cookies
Elevate your holiday baking with these delightful Cutout Cookies, the perfect canvas for all your creative decorating ideas! Made from a buttery, vanilla-scented dough with an optional hint of almond extract, these cookies are soft yet sturdy, making them ideal for cutting into festive shapes. The recipe is easy to follow, with just 20 minutes of prep time, and yields 24 cookies that bake to perfection in just 8 minutes. The dough is simple to roll out and re-roll for minimal waste, ensuring you get the most out of every batch. Whether adorned with vibrant icing, colorful sprinkles, or left elegantly plain, these cookies are a favorite for Christmas, Valentine's Day, or any special occasion. Perfect for gift-giving, cookie exchanges, or a fun family baking session, these Cutout Cookies are sure to become a cherished tradition in your kitchen.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional)
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
Instructions
In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy, about 2–3 minutes.
Beat in the egg, vanilla extract, and almond extract (if using), mixing until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is sticky, you can sprinkle in additional flour, 1 tablespoon at a time, until it is manageable.
Divide the dough into two equal parts. Flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, and transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Gather the scraps, re-roll, and cut out more shapes. Repeat with the second disc of dough.
Bake the cookies in the preheated oven for 7–8 minutes, or until the edges are set but not browned.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Decorate the cookies as desired with icing, sprinkles, or other toppings.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 480.1 g | 175% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 201.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 102 mg | 8% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
