This is the BEST Sugar Cookie Recipe that makes perfect cut out sugar cookies every time.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 7 minutesminutes
Total Time 27 minutesminutes
Servings 48cookies
Calories 156kcal
Author Tristin Rieken
Ingredients
5 ½cupsall purpose flourplus more for rolling
1tablespoonbaking powder
1teaspoonsalt
2cupsunsalted 'sweet cream' butterfour cubes
2cupsgranulated sugar
2largeeggs
2teaspoonsvanilla extract
Instructions
Preheat the oven to 375°F.
Into a medium bowl, whisk together flour and baking powder.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in the eggs, one at time, and vanilla until well combined.
Add the flour mixture a little at a time until incorporated.
Divide the dough in four pieces and wrap each ball in a piece of plastic wrap.
Press down to form a disk.
Refrigerate for at least 10 minutes before rolling.
The dough can be refrigerated up to 7 days tightly wrapped, or pop it in a freezer bag and freeze for later.
Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking.
Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a baking sheet, placing the cookies about ¾ inch apart.Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes (depending on thickness).
Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.Repeat with the gathered scraps and remaining disk until all the dough has been used.