Soft Cut Out Sugar Cookies
These easy Cut Out Sugar Cookies have a secret ingredient that makes them super soft and moist while still allowing them to hold their shape in the oven. Paired with a classic sugar cookie icing, they’re perfect for decorating! Recipe:
BEST SUGAR COOKIE RECIPE — How to prevent your sugar cookies from spreading during baking
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In this video, I will show you the basics of baking sugar cookies, as well as some tips on how to retain your cookies’ shape during baking.
ROLLED SUGAR COOKIE RECIPE
2 sticks softened butter
1 cup white sugar
1 egg
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
Cream together butter and sugar. Add egg and vanilla and beat until combined. In a separate bowl, mix together flour and baking powder. Add flour mixture to butter mixture one cup at a time, lightly mixing between each flour addition. Gently knead the dough with your hands until all ingredients are well incorporated. Do not over work the dough!!
Preheat oven to 350 degrees.
No need to chill the dough before rolling out. You may roll dough immediately onto a well floured surface. (You can store cookie dough in the refrigerator for 1-2 days before using. Just remove from refrigerator 2 hours before rolling out so that the dough is soft enough to manage.)
Cut shapes and place 1 inch apart on a greased cookie sheet. Place entire cookie sheet in the freezer for 10-20 minutes before baking. (Dough should be frozen hard, and should not leave an imprint when you press it with your finger.)
Once frozen, remove from freezer and place directly into oven. Bake at 350 degrees for 8-10 minutes, until tops of cookies are no longer glossy. Do not over bake cookies.
ROYAL ICING RECIPE
4 cups powdered sugar
4 Tablespoons meringue powder
1/2-3/4 cup warm water
Food coloring
Combine powdered sugar and meringue powder. Add water, a little at a time, until frosting is the desired thickness. To cover, or “flood” the entire surface of the cookie with icing, the proper consistency is when you lift the spoon and the ribbon of icing that falls back into the bowl stays on the surface of the icing for a few seconds before disappearing.
Icing must be used immediately or covered in an airtight container as it dries very quickly.
Happy baking!!
How to make THE BEST SUGAR COOKIES | Perfect for CUT OUT Cookies
????NOTE: makes approx. 2 dozen of cookies (depending on cutter sizes)
This recipe makes a simple but versatile vanilla sugar cookie with only a few ingredients and no fancy techniques. The dough is easy to work with, you'll be able to roll & cut with ease and they are bound to be the perfect 'go to' cookie recipe for any holiday cookies ????
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The Very Best Sugar Cookie Recipe
Soft and tender cream cheese sugar cookies perfect for making cut out cookies for every occasion. So easy to make and the dough is freezer friendly!
-------------------------------------FULL RECIPE INSTRUCTIONS--------------------------------
INGREDIENTS
1 cup butter at room temperature
4 ounces cream cheese at room temperature
1 cup granulate sugar
1/2 teaspoon kosher salt
1 large egg
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour I use King Arthur
For the icing:
Adapted from Alton Brown
4 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
INSTRUCTIONS
In the bowl of an electric mixer, beat the butter, cream cheese, sugar and salt until light and fluffy. Add the egg and vanilla and continue to beat until combined. Gradually add the flour and beat until a dough forms. Cover and refrigerate for 2 hours or until firm.
Preheat the oven to 350 degrees.
On a floured surface, roll out the dough using a rolling pin to a 1/8 inch thickness. Cut the dough with cookie cutters dipped in flour. Place the cutouts on a baking sheet lined with parchment paper.
Bake for approximately 7-8 minutes or until the edges begin to brown. Cool on the pan for 1 minute and then transfer to a cooling rack to cool completely.
In the bowl of an electric mixer, mix the egg whites and vanilla until frothy. Gradually, add the sugar and mix on low speed until the sugar is incorporated and the icing is shiny. Turn the mixer to med-high and beat until the mixture forms stiff, shiny peaks, approximately 5-7 minutes.
Stir in food coloring if desired.
For immediate use, transfer to a pastry bag fitted with a tip and pipe onto the cookies. (Or if you're using a zip top bag, clip corner and pipe onto cookies.)
Icing can be stored in an airtight container for up to 3 days.
FREE PRINTABLE RECIPE CARD:
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Easy Cut Out Sugar Cookie Recipe | Wilton
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Our roll-out cookie dough recipe is great for making cut-out cookies of all shapes and sizes! Durable and delicious, this cut-out sugar cookie recipe can easily be customized with your choice of fun colorful sprinkles or shades of royal icing. Have a cookie decorating party or gather the kids in the kitchen to bake and decorate Christmas cookies. No matter what the occasion, this sugar cookie dough is one you’ll find yourself coming back to again and again!
- Butter consistency: 0:37
- Making the cookie dough: 1:12
- Rolling the dough: 3:02
- Storing baked cookies: 6:14
Find the printable recipe here:
Read our blog post on How to Make Sugar Cookies:
#wiltoncakes #cookies #recipes
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HELPFUL COOKIE VIDEOS
How to Measure Ingredients Correctly:
Wilton Royal Icing Recipe:
How to Make Thinned Royal Icing For Cookie Decorating:
How to Decorate Cookies with Thinned Royal Icing:
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How To Make THE BEST Cut Out Sugar Cookies & Easy Hard Drying Decorating Icing // Lindsay Ann Bakes
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The perfect recipe for cookie decorating. These tender, soft cookies, with crisp, clean, perfect edges, are the perfect canvas for a flood of sweet icing on top. This dough is also super versatile and can be flavored with a little espresso powder or cinnamon, lemon zest, or even sprinkles! What I love most about these, is the baked cookies freeze wonderfully so you can make ahead of time, too. They're great for a kids cookie decorating activity, perfect for the holidays and a great custom treat for any kind of celebration.
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Cut-Out Sugar Cookies
Yield: about 2 dozen cookies
Ingredients
Roll Out Sugar Cookies
2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes
1 cup (192g) white granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
Confetti: Add 2 tablespoons sprinkles
Lemon: Add 1-2 teaspoons finely grated lemon zest plus
Chocolate Chip: Replace half of sugar with brown sugar and add 1 1/2 cups mini chocolate chips
Espresso: Add 2 tablespoons espresso powder
Spiced: Add 1 teaspoon pumpkin pie spice
Cookie Icing
1 cup powdered sugar
2-3 teaspoons milk or water
2 teaspoons corn syrup
1/4 teaspoon vanilla or almond extract
food coloring, optional
Directions
Cookies:
In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary.
Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night.
When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months).
Icing:
Whisk together all ingredients until smooth and thick. Divide icing into separate bowls, if desired and add food coloring until you have reached your desired color. Transfer to a plastic ziploc bag for easy piping and snip off a tiny piece of the corner of the bag. Pipe an outline onto tops of cooled cookies. Once dry, add an additional teaspoon of milk or water to the icing to flood the rest of cookie in with icing. Decorate as desired. Let dry overnight.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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