Soft Cut-Out Sugar Cookies with Crisp Edges (Print version)
Buttery cut-out sugar cookies with soft centers, lightly crisp edges, and clean shapes that hold up to icing.
# Ingredients:
For the cookie dough
01 -
2 3/4 cups (345 g) all-purpose flour, spooned and leveled, plus more for rolling
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon fine salt
04 -
1 cup (226 g) unsalted butter, cool room temperature
05 -
1 cup (200 g) granulated sugar
06 -
1 large egg, room temperature
07 -
2 teaspoons vanilla extract
08 -
1/4 teaspoon almond extract, optional
For simple glaze
09 -
2 cups (240 g) powdered sugar
10 -
2-3 tablespoons milk, plus more as needed
11 -
1 tablespoon light corn syrup or honey, optional for shine
12 -
1/2 teaspoon vanilla extract
13 -
Gel food coloring and sprinkles, optional
# Instructions:
01 -
In a medium bowl, whisk the flour, baking powder, and salt until evenly combined.
02 -
In a large bowl, beat the butter and granulated sugar on medium-high speed for 2-3 minutes, until lighter and creamy. Beat in the egg, vanilla, and almond extract until smooth.
03 -
Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms. If it is sticky and loose, mix in 1 tablespoon extra flour.
04 -
Divide the dough in half. Roll each half between lightly floured parchment sheets to 1/4 inch thick. Stack on a baking sheet and chill for at least 2 hours, or until firm.
05 -
Heat the oven to 350 F (177 C). Line baking sheets with parchment. Cut chilled dough with cookie cutters and place shapes about 2 inches apart. Reroll scraps once or twice as needed.
06 -
Bake for 9-12 minutes, depending on size, until the edges are set and the bottoms are barely golden. Cool on the pan for 5 minutes, then transfer to a rack.
07 -
Whisk powdered sugar, milk, corn syrup, and vanilla into a thick but spreadable glaze. Tint if desired, decorate cooled cookies, and let the icing set before stacking.
# Good to know:
01 -
Chilling the rolled dough is the key to clean cut edges.
02 -
Bake time varies with cutter size and dough thickness.
03 -
Cookies can be frozen plain or decorated for up to 2 months.