Sugar Cookie Cut Out Dough Recipe
Looking for the perfect sugar cut-out cookie recipe? Learn how to make soft, tasty, and perfectly shaped cookies for holiday decorating.
This sugar cookie cut-out dough recipe is a game-changer! With just a few simple pantry staples, you can whip up a batch of cookies that are delicious, soft, and hold their shape perfectly when baked. The dough is incredibly easy to work with, making it ideal for cut-out cookies, and there’s no need to worry about the cookies spreading or losing their design in the oven if you follow my tips under why cut-out cookies spread and lose their shape when baking. Whether you’re making cookies for a holiday, or just because this recipe guarantees beautiful and tasty results every time!
There are countless sugar cookie cut-out dough recipes out there, and I feel like I've tried them all. Many of them taste great but tend to bake up hard, and some even get too crispy for my liking. It's all about personal preference but in my house, we love soft cut-out cookies with just a hint of crispiness on the bottom. This cut-out cookie recipe is exactly that! The cookies bake up beautifully, holding their shape perfectly- an essential quality for cut-out cookies. If you've ever made Christmas tree-cut-out cookies only to have them come out of the oven looking more like abstract blobs, you know how frustrating it can be. Not that it matters what the cookies look like, it's the memories created that count but this recipe solves that problem, giving you soft, delicious cookies that hold their shape.
Let's address some commonly asked questions about baking the perfect cut-out cookie because there are plenty of helpful tips to ensure your cookies turn out just right.
Why do cut-out cookies spread and lose shape when they are baked?
This is a common question: Cut-out cookies made with sugar cookie dough often spread and lose their shape due to several common reasons:
1. Butter Temperature
• Too Soft or Melted Butter: If the butter is too warm when mixed, the dough will be too soft, causing cookies to spread as they bake. Butter should be softened but still cool to the touch.
• Over-creaming Butter and Sugar: Don't over-mix the butter and sugar. incorporates too much air, which can lead to spreading.
2. Dough Temperature
• Warm Dough: If the dough is not chilled before baking, the fat in the cookies melts too quickly in the oven, causing them to lose shape. Chilling the dough helps it firm up and hold its shape.
3. Flour Ratio
• Not Enough Flour: A dough with too little flour will spread more. Ensure you measure flour correctly by spooning it into the measuring cup and leveling it off.
4. Baking Sheet Temperature
• Warm Baking Sheets: If you’re reusing baking sheets that are still warm from the oven, the cookies will start to melt and spread before they are properly set.
5. Oven Temperature
• Incorrect Oven Temperature: An oven that runs cooler than the set temperature will cause cookies to spread more. Use an oven thermometer to ensure accurate baking temperatures.
Tips to Prevent Spreading
• Chill the Dough: After cutting out shapes, place the cookies on the baking sheet and chill them in the fridge for at least 15-30 minutes before baking.
• Use Parchment Paper or Silicone Baking Mats: These provide a better grip for the cookies than greased baking sheets.
• Avoid Overworking the Dough: Too much handling can warm the dough and soften the butter.
Why is my cut-out cookie dough sticky?
This sugar cookie cut-out dough should not be sticky. Add 1 tablespoon of flour if it feels sticky until the dough becomes soft and manageable.
Can I freeze baked sugar cookies?
Yes, you can freeze baked, undecorated sugar cookies. Simply layer the cookies between sheets of parchment paper and store them in a freezer bag.
Follow these steps to bake perfect cut-out cookies every time!
Make the Sugar Cookie Dough
For best results, ensure all your ingredients are at room temperature. The first step in this easy sugar cookie recipe is preparing the dough, which comes together in just 5 minutes! Start by creaming the butter and sugar until light and fluffy. Next, mix in the eggs and vanilla, beating until well combined.
Gradually add the dry ingredients and mix on low speed, increasing to medium as the dough comes together. At this stage, the dough will be soft and pliable. Don’t worry if it seems too soft the chilling time will firm it up to the perfect consistency!
Chill the Sugar Cookie Dough
Divide the dough into two equal portions and shape each into a round disc. Wrap them tightly in plastic wrap and refrigerate until firm. This sugar cookie dough needs to chill for at least two hours, but you can refrigerate it overnight if needed! If chilling the dough for more than two hours, placing the wrapped dough in an airtight container is a good idea.
Roll the Dough
Once the dough has chilled for at least two hours, or when you’re ready to bake, take one dough disc out of the refrigerator. Place it on a well-floured surface and roll it out to a thickness of 1/4 to 1/2 inch, depending on your preference. Thicker cookies will turn out softer!
Cut out Shapes and Bake
Use your favorite cookie cutters to cut the rolled sugar cookies into shapes and bake.
Transfer and Cool
Carefully transfer the cut-out sugar cookies from the floured surface to a parchment-lined baking sheet. For soft sugar cookies, bake until they are puffed-avoid letting them brown, as this will make them crunchy. Allow the cookies to rest on the baking sheet for about 5 minutes, then use a spatula to move them to a wire rack to cool completely.
Cut Out Sugar Cookie Dough Ingredients:
▢ 1 cup salted butter softened
▢ 1 cup granulated sugar
▢ 2 teaspoons vanilla extract
▢ 2 large eggs at room temperature
▢ 2 ¾ cups all-purpose flour*
▢ ¾ teaspoon baking powder
▢ ½ teaspoon salt
Instructions
1. With an electric mixer cream together butter and sugar.
2. Add vanilla and eggs and beat until combined.
3. Add flour, baking powder, and salt beating until the ingredients are just combined. Don’t over-mix.
4. Divide dough into two equal portions. Shape each piece of dough into a round disc and wrap it tightly with plastic wrap. Chill the dough in the refrigerator for at least 2 hours.
5. Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set them near your work area. Take one disc of sugar cookie dough out of the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
6. Place the sugar cookie dough on a floured surface and roll it out to a thickness of 1/4” or 1/2” (thicker dough will yield softer cookies) Use cookie cutters to cut out shapes and arrange the cookies 1” apart on the prepared baking sheets.
7. Bake at 350 degrees for 7-10. Baking time varies depending on size, thickness, and oven.
Sugar Cookie Icing Recipe HERE
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