Re-roll the remaining dough (adding flour to your surface as needed) and continue cutting until you’ve used it all. Keep in mind the cookies will not spread, so you can place them closer together than you would with other cookies. Have a fairly detailed shape that could easily tear? My favorite method to ensure the dough comes out in tact is to wiggle the cookie cutter in place a little, and then tear the dough around it away. Use your favorite cookie cutters to cut out shapes and place them on your prepared baking sheets. I like to use rolling pin rings (aff link) for this, because it ensures your dough will be flat and even – which means more consistent baking results!. On a floured surface (I like to lay down a large silicon baking mat), roll out dough with a rolling pin about 1/4″ thick. As the dry ingredients incorporate, slowly increase the speed and beat until dough is combined and sticks together when pressed. Add flour and baking powder (and a pinch of salt, if desired), and beat on low speed to start. 
Don’t leave out or substitute the almond extract! That’s what’s giving these cookies their classic sugar cookie flavor. You’ll notice the color go from a pale yellow to a more yolky-color. Add egg, almond extract and vanilla extract and beat again to combine. In a large bowl of a stand mixer (aff link) or using a hand mixer, beat butter and sugar until well combined and smooth (about 2-3 minutes). 1 cup unsalted butter, softened to room temperature. You still get a soft sugar cookies, not something that’s going to crunch when you bite into it. But they’re still soft! They’re sturdy, but they’re not stiff. They hold up well to being frosted and decorated with royal icing, making them the perfect Christmas cookie recipe. 
They hold their shape during baking, so whatever you wanted them to look like when you cut them out of the dough is how they’re going to look when they’re done baking.No chilling! Did I mention these are no chill sugar cookies? ) That means no extra steps and no waiting, so you can whip these up in less than 30 minutes.Why these are the best sugar cookie cutouts It’s that friend you know isn’t going to cause a lot of drama, and don’t we all want more of those friends in our lives? Of course we do. … except for the fact that it’s completely chill, because it’s low maintenance and isn’t asking the world of you. That’s why I’m sharing my favorite, tried and true sugar cookie recipe that requires zero chilling. And I love piling sprinkles on my cookies and sharing them with others.īut I do not love having to chill my sugar cookie dough and wait, especially during the frantic holiday season. And I love the flavor of royal icing (well – I love the flavor of my royal icing, which is why I’m sharing it with you).
These cut out sugar cookies are soft, hold their shape, are made in one bowl, and will be ready in 30 minutes – no chilling required! Try my chocolate sugar cookie cutouts or maple sugar cookies next.
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