EASY Cut-Out Sugar Cookies!
No mixer required for these easy and reliable roll-out sugar cookies! They start with melted butter so mixing up the dough is a snap. I have made this recipe over 15x and it doesn't stick when you roll it out. Work with COLD dough, COLD counters, and a little powdered sugar and you are set. It might just change your holiday baking game!
Servings: 36 cookies
Calories: 67kcal
Ingredients
- 10 tablespoons unsalted butter 5 ounces
- ⅔ cup granulated sugar 4.7 ounces
- 1 large egg
- 1 ¼ teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour 8.35 ounces
- 2 tablespoons cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Melt butter in the microwave in a heat-proof medium bowl, stirring every 20 seconds. Add granulated sugar. Stir until the mixture is totally combined. Stir in egg and vanilla extract until combined and smooth, about 60 seconds.
- Add the flour, cornstarch, baking powder, and salt into the bowl with the other ingredients and use a spatula or spoon to stir together until combined. Dough will be very soft.
- Cut a rectangle of parchment paper and place the dough into the middle. It's quite soft, but do your best to form a thick disk shape. Wrap the parchment around the dough. Wrap this whole package in plastic wrap. Chill dough for 2 hours or up to overnight.
- After chilling, preheat oven to 350°F. Line two baking sheets with parchment paper.Sprinkle a clean & cool countertop with powdered sugar. Unwrap the cold dough and place on the countertop. Sprinkle the dough with sugar as well and roll out using a rolling pin. Roll to 1/8” thickness. You can also roll to 1/4" or slightly thicker if preferred (this will yield less cookies).
- Cut cookies out with cutters and place them onto the lined baking sheets about 1.5" apart.Note: Combine scraps and re-roll them 1x. Any remaining scraps I just press into cookies shapes and bake as "tester cookies". You get to eat these so yay!
- Bake one sheet of cookies at a time for 9-10 minutes. Check at 7-8 minutes to be sure you don’t overbake. You want just the tiniest bit of golden brown on the edges. Thicker cookies will take slightly longer than thinner cookies. Bake a single test cookie if you aren't sure.
- Cool cookies completely before decorating.
Notes
Make Ahead: Follow the directions for refrigerating the dough as noted in the recipe so it's ready to roll out and then you can leave it in the fridge up to 2-3 days before rolling and baking.
This recipe also can be doubled for more cookies. I would split the dough into two packages when preparing to chill it. Roll out one at a time (and keep the other cold in the fridge until ready to roll it out).
Storing the Cookies: You can store these cookies in an airtight container at room temperature for up to 5 days. Or, freeze completely cooled cookies for up to 1-2 months in freezer safe packaging.
Yield: Recipe yield will vary depending on the size of your cookie cutter and the thickness the dough is rolled to. I did about 1/8" thickness here and used a 2.5" diameter circle cutter and arrived at 36 cookies.
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 21mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Calcium: 4mg | Iron: 0.3mg