Description
Classic, buttery cut-out cookies perfect for decorating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- Optional: Sprinkles, sanding sugar, or melted chocolate for decorating
Instructions
- Cream the Butter and Sugar: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Don’t overmix.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Form the Dough into a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap.
- Chill the Dough: Refrigerate the dough for at least 1 hour, or preferably 2 hours.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare Your Work Surface: Lightly flour a clean, flat surface.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and unwrap it. On the lightly floured surface, roll out the dough to about ¼ inch thickness.
- Cut Out the Cookies: Use your favorite cookie cutters to cut out shapes from the rolled-out dough. Dip the cookie cutters in flour before each cut to prevent sticking.
- Place Cookies on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Reroll Scraps: Gather the dough scraps, reroll them, and cut out more cookies.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Your Decorations: While the cookies are cooling, prepare your decorations. You can use sprinkles, sanding sugar, melted chocolate, or royal icing.
- Decorate the Cookies: Once the cookies are completely cool, decorate them as desired. For sprinkles or sanding sugar, brush the cookies with a thin layer of melted butter or corn syrup to help the decorations adhere. For melted chocolate, dip the cookies in the chocolate or drizzle it over the top. For royal icing, use a piping bag to create intricate designs.
- Let Decorations Set: Allow the decorations to set completely before storing the cookies. This will prevent the decorations from smudging or sticking together.
Notes
- Use high-quality butter for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is crucial to prevent spreading.
- Roll the dough evenly for uniform baking.
- Don’t overbake the cookies.
- Let the cookies cool completely before decorating.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes