Cut Out Sugar Cookies

I have always been frustrated by the results I get when I try to make cut-out sugar cookies.  Usually, I get big blobby looking cookies that really don't resemble the cookie-cutter I used to make them.  So I haven't made cut-out cookies recently because of these disappointing results.

I decided to go to the expert (Bake at 350) and give her recipe a try.  I wanted to make some pumpkin sugar cookies for the kids to decorate for Halloween.  Her recipe did NOT disappoint!  Now I want to try more shapes and maybe even attempt royal icing and "flooding."

Here's what I mean by keeping their shape.  Here's a photo before baking...

And here's the photo after baking.  They hold their shape so nicely, and stay a nice light tan color.

Bake at 350's Vanilla Sugar Cookie 

3 c. unbleached, all-purpose flour
2 tsp. baking powder1 c. sugar 2 sticks (salted) butter, cold and cut into chunks1 egg3/4 tsp. pure vanilla extract1/2 tsp. pure almond extract (NOTE: I didn't have almond extract, so I just added some extra vanilla. Tasted great.)

Preheat oven to 350.


Combine the flour and baking powder, set aside. Cream the sugar and cold butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.


The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. (I put about 1/3 of the crumbly dough on a large piece of Saran Wrap and then folded the wrap around it. Then I pressed the dough into a ball, unfolded the wrap, and rolled out with a floured rolling pin.)


Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.