How thick should I roll the dough for soft cookies?

One half inch makes the softest bite with a gentle puff. One quarter inch gives a more defined edge and a little snap.

Why did my cookies spread?

Usually, the dough was too warm or not chilled long enough. Work with one disc at a time and return the other to the refrigerator. Make sure the butter started at room temperature, not melted.

Can I make the dough ahead?

Yes, the discs can chill overnight and even up to two days. For longer storage, wrap well and freeze the discs for up to two months. Thaw in the refrigerator before rolling.

How do I get icing to set for stacking?

Use light corn syrup in the frosting, keep the consistency thick enough to hold a ribbon briefly, and let cookies dry at room temperature for several hours or chill to speed it up.

How do I measure flour for consistent results?

Scoop and level for everyday baking. For precision, weigh about three hundred seventy one grams, which gave the best texture in testing.

Best Cut Out Sugar Cookie Recipe

Recipe by Liliya

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No reviews

Total Time30 minutes
Yield36 cookies 1x
DietVegetarian

This Cut Out Sugar Cookie Recipe gives you soft centers, clean edges, and a glossy frosting that sets so you can stack, gift, and ship without smudges.

Ingredients

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1 cup salted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 and 3 fourths cups all purpose flour, 371 grams
3 fourths teaspoon baking powder
1 half teaspoon salt4 cups powdered sugar, sifted, about 480 grams
3 to 4 tablespoons milk, room temperature
2 and 1 half tablespoons light corn syrup
1 half teaspoon pure vanilla extract
Gel food coloring, optional

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Instructions

Cream butter and sugar until pale and fluffy.
Beat in vanilla and eggs until smooth.
Mix in flour, baking powder, and salt just until a soft dough forms.
Divide into two discs, wrap, and chill at least 2 hours or overnight.
Heat oven to 350 degrees F. Line baking sheets with parchment.
Let one disc sit 5 minutes. Roll on a lightly floured surface to one half inch for softer cookies or one quarter inch for crisper edges.
Cut shapes and place 1 inch apart. For sprinkle only cookies, brush lightly with milk or cream and add sprinkles.
Bake 9 to 10 minutes until edges are set and centers look puffed but not browned. Cool 5 minutes on the sheet, then move to a rack.
Whisk frosting ingredients, starting with 2 tablespoons milk, then add more for desired consistency. Tint with gel colors as desired.
Pipe and decorate cooled cookies. Let sit until frosting is fully set.

Notes

coop and level flour or weigh 371 grams for best texture.
Dough should be soft and pliable, not sticky. If sticky, knead in flour 1 tablespoon at a time.
Reroll scraps up to two more times.
For sharp edges, dip cutters in flour and press straight down.
Light corn syrup helps the icing set with a soft shine.
Store decorated cookies airtight with parchment between layers.
Freeze decorated cookies up to two months.
Freeze undecorated cookies even longer and thaw before decorating.
Substitutions include unsalted butter with a pinch more salt, organic cane sugar, part almond or lemon extract, gluten free all purpose flour, and cream or half and half in the frosting.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 111 kcal
Sugar: 6.3 g
Sodium: 89.9 mg
Fat: 6 g
Saturated Fat: 3.7 g
Unsaturated Fat: 1.9 g
Trans Fat: 0 g
Carbohydrates: 13.2 g
Fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 27.1 mg

Find it online: https://wearerecipes.com/best-cut-out-sugar-cookie-recipe/