Sugar Cookie Cutouts

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

We think 1/8 inch is the perfect thickness for a crisp, buttery cookie, but this dough can be rolled to 1/4 inch thick if you prefer a soft texture.

Hands-on time: 30 minutes
Total time: 2 hours 30 minutes
Yields: Makes about 4 dozen


4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 cups granulated sugar

1 1/4 cups butter, softened

2 teaspoons vanilla extract

2 large eggs

Parchment paper

Desired Holiday Glaze:

Eggnog Glaze

Chicory Coffee Glaze

Key Lime Glaze

Mulled Wine Glaze

How to Make It

Stir together first 3 ingredients.

Beat sugar and next 2 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add eggs, 1 at a time, beating after each addition. Gradually add flour mixture, beating just until blended.

Divide dough into 4 equal portions; flatten each into a 1/2-inch-thick disk. Wrap each in plastic wrap; chill 30 minutes.

Working with 1 disk at a time, place on a lightly floured surface; roll to 1/4-inch thickness. Cut with a 3-inch round cutter. Place 1 inch apart on 2 parchment paper-lined baking sheets. Chill 30 minutes.

Preheat oven to 350°. Bake 10 minutes or until edges begin to brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely. Glaze as desired.

Cook's Notes:

Total time does not include glazes.


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