Buttery Cut-Out Sugar Cookies
Sweet, buttery sugar cookies with a tender crumb, perfect for festive occasions or fun decorating sessions with family and friends.
Ingredients
Instructions
- Cream softened butter and sugar together until fluffy.
- Beat in egg and vanilla extract.
- Sift together flour and baking powder.
- Stir the dry ingredients into the butter mixture; blend well.
- Chill the dough thoroughly in the refrigerator.
- Roll out small portions of the chilled dough on a floured surface.
- Cut out cookies using cookie cutters.
- Place cookies an inch apart on a lightly greased baking sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes or until edges are browned.
- Remove cookies from oven and transfer to a rack to cool.
- Prepare icing with powdered sugar and milk mixture.
- Use food coloring to decorate creatively.
Tips & Substitutions
For best results, ensure your butter is at room temperature to achieve a fluffy texture when creaming with sugar. If you need a substitute, you can use margarine or coconut oil instead of butter. For a richer flavor, consider adding a pinch of almond extract along with the vanilla. Chill the dough for at least an hour to make it easier to roll out and cut shapes.
Serving Suggestions
These buttery cut-out sugar cookies are perfect for decorating during holidays or special occasions. Serve them with a glass of milk or a cup of tea for a delightful treat. You can also pair them with icing and sprinkles for a festive touch, making them a great addition to cookie platters alongside Nanny'S Zucchini Appetizers.
Storage & Reheating
Store the baked cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. To reheat, simply thaw at room temperature or warm them in a preheated oven at 300°F (150°C) for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Buttery Cut-Out Sugar Cookies contains roughly 160 calories, with 4g protein, 32g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute whole wheat flour, it may result in a denser texture. It's best to use a combination of all-purpose and whole wheat flour for a balanced outcome. Start with a 50-50 mix to see how you like the flavor and texture.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, sprinkle a little flour on your work surface and on top of the dough. Alternatively, you can chill the dough again for 15-30 minutes, which should make it easier to handle. Just be careful not to incorporate too much extra flour to maintain the cookie's tenderness.
How can I make the icing for these cookies?
To make a simple icing, mix 1 cup of powdered sugar with 1-2 tablespoons of milk until smooth. Adjust the consistency by adding more sugar for thicker icing or more milk for thinner. You can add food coloring to create vibrant designs, perfect for decorating your cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).