Perfect Cut-out Sugar Cookies

• portions: 48 servings
• temps actif: 30 minutes
• temps total: 38 minutes

Ingrédients

3 cups all-purpose flour

2 teaspoons baking powder

1 1/4 cup sugar

1 cup salted butter (cold, cut into chunks)

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Instructions

Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.

Whisk

In a bowl, whisk together the flour and baking powder. It's important to measure flour accurately; use the Scoop and Level Method to ensure proper measurement. Set aside.

Mix

In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes; use rubber spatula to scrape down sides as needed. Be sure to beat the full amount of time - it helps to set a timer. Add the egg and extracts and beat to fully incorporate.

Mix

Switch to medium-low speed. Gradually add the flour mixture, gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.

Roll

Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but smooth and pliable.Â

Roll dough out on a floured surface to about 1/4" thick and cut into shapes. Place cookie shapes on baking sheet lined with parchment or silicone baking mat and freeze entire cookie sheet for 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)

Bake

Transfer sheet of semi-frozen cookies straight into the preheated oven, 1 baking sheet at a time. Bake larger/thicker shapes (3-inch diameter or larger) for 9-11 minutes and smaller shapes 7-8 minutes.It's important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they're baked too long, they'll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked and pale. They will set upon cooling.Â

Cool

Let cool 3-4 minutes on baking sheet and use cookie spatula to transfer to a cooling rack. Let cookies cool completely before icing - we love this super easy icing.

Nutrition

• Taille de Portion: 1 g
• Calories: 78 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 1.2 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 10 mg
• Sodium: 52 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 1 g