It’s that time of year again! Time to decorate cookies for the holiday’s– one of my very favorite holiday traditions. I discovered this Super Easy Cut Out Sugar Cookie recipe for decorating a few years back from In Katrina’s Kitchen, and it’s the recipe I have used ever since.
NO chilling of the dough required, the cookies keep their shape when baking, they are soft and extremely flavorful, and perfect for decorating!
Why You’ll Love these Cookies:
- Soft and flavorful
- Easy to decorate
- No chilling of the dough required
- Hold their shape
- Dough comes together quickly with pantry ingredients
- Freeze amazingly!
Can I make the dough ahead of time even though the recipe says not to chill the dough?
Yes, you definitely can! I know sometimes it’s most convenient to prep things ahead of time, so by all means do so.
If it’s just a few days in advance:
wrap the dough tightly in plastic wrap and store in the fridge. Bring the dough to room temperature before rolling and cutting.
If it’s more than a few days in advance:
I would suggest making the cookies fully and freezing them until you need them. <–I always go ahead and finish making the cookies while the kitchen is messy and I’m in the process. All you have to do is wait for the cookies to cool and then wrap tightly and pop in the freezer. Thaw the day before you plan on decorating!
What if I don’t have almond extract?
No worries! I do love the flavor that almond extract adds to the cookies, however, it’s not an essential item. If you are omitting the almond extract, simply replace it with an equal amount of vanilla extract.
Other Holiday Desserts to try!!Print
Easy Cut Out Sugar Cookies for decorating
- Prep Time: 30
- Cook Time: 8
- Total Time: 38 minutes
- Yield: 30 cookies 1x
- 1 cup unsalted butter
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour
Preheat oven to 350° F
In the bowl of your mixer, cream together butter and sugar until smooth, 2-3 minutes.
Beat in extracts and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.
If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
Do not chill the dough! Divide into 2-3 chunks, roll out onto a floured surface, and cut using whatever shapes you desire. You want these cookies to be around 1/4 inch thick.
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
This recipe is from In Katrina’s Kitchen. Check out her site for many more delicious recipes!!