The Best Cut Out Sugar Cookies
Please tell me I’m not the only one who goes to a birthday party or baby shower and gets so excited to try the beautifully decorated sugar cookies only to take a bite and be completely unimpressed with the taste of the cookie? More often than not, they are dry and too hard and either lack flavor or have an overpowering added flavor that is too distracting. I am not a professional cookie decorator. Even the cookies that I have created have taken days or even a week to complete. I think it is a waste of time to spend so much time baking and decorating a desert that is anything less than absolutely delicious. This sugar cookie recipe will not disappoint.
Tips:
After combining the dough, chill in the fridge for 40 mins to an hour in the fridge or for 20 mins in the freezer
After cutting your shapes, freeze the cut out dough on a baking pan in the freezer for 20 mins before baking
Bake at a low temperature (325) to prevent spreading
Don’t over mix or over bake the cookies. If you are making different size shapes bake them separately because each size will take different
I take the cookies out as soon as the shiny appearance has disappeared from the middle of the cookie.
How to make the cookie dough:
Mix the butter with a hand mixer or stand mixer. Add in the sugar and mix until combined.
Mix in the eggs one at a time until fully combined.
Mix the favors into the dough.
Add half of the flour and combine.
Add the rest of the flour and combine making sure to not over mix the dough.
Chill the dough before cutting out the shapes.
Freeze the cut shapes for 10-15 mins before putting in the oven.
Bake at 325 degrees until the cookie is not longer “shiny” in the middle. Bake time depends on the size of the cookie.
