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Cut Out Sugar Cookies
Cut Out Sugar Cookies

Before you jump to Cut Out Sugar Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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You can see results without having to remove foods from your diet or make considerable changes at once. Even more crucial than completely changing your diet is simply substituting healthy eating choices whenever possible. Eventually, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.

Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to cut out sugar cookies recipe. You can have cut out sugar cookies using 14 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Cut Out Sugar Cookies:
  1. Provide Cookie Dough Ingredients :
  2. Take 3/4 cup unsalted butter, softened to room temperature
  3. Take 3/4 cup granulated sugar
  4. Take 1 large egg, room temperature
  5. You need 2 tsp. vanilla extract
  6. Provide 1/4 tsp. almond extract
  7. Provide 2 1/4 cups all purpose flour
  8. You need 1/2 tsp. baking powder
  9. You need 1/4 tsp. salt
  10. Take Frosting Ingredients :
  11. You need 1 1/2 cups confectioners sugar
  12. Provide 1/2 tsp. vanilla extract
  13. Take 2-2 1/2 tbsp. room temperature water or milk
  14. Prepare pinch salt
Instructions to make Cut Out Sugar Cookies:
  1. Cream the butter in a large bowl with the mixer until smooth and creamy, a minute or so. Add in the sugar and cream together another 2 minutes, until fluffy. Add in the egg, vanilla and almond extract and mix an additional minute or two.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Add about half into the wet mix and mix until just combined, then mix in the other half of the flour mix.
  3. Separate the dough into two seperate, equal portions. Roll each one out on parchment paper to about 1/4 inch thickness. Refrigerate rolled out dough at least 1 hour and up to 24 hours.
  4. Once dough is chilled and your ready to bake, preheat oven to 350°F. Line 2-3 baking trays with parchment paper.
  5. Take one dough portion out of the fridge and use cookie cutters to cut out shapes. Place shapes onto baking trays. Continue to re-roll dough until you've used it all. Repeat with second portion of dough.
  6. Bake 8-10 minutes (my oven runs hotter and my cookies only took 6 minutes), rotating the baking tray halfway through the cook time. They should be just barely colored and look slightly underbaked.
  7. Cool on the baking tray for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before frosting.
  8. Once ready to frost, simply whisk the frosting ingredients together in a medium bowl. If using food coloring, add that in also.
  9. Frost the cookies in any way you'd like. If using sprinkles, use right after frosting the cookie, before the frosting begins to set.
  10. Frosting will be completely set within 24 hours, then you can stack them. But you don't have to wait, you can eat them immediately.
  11. Store at room temperature for up to 5 days.

They should not brown or they will become crunchy! Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined. Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. The ingredients for these cut out sourdough sugar cookies are so simple! sugar: White granulated sugar works best for sugar cookies to keep their color as light as possible. butter: Unsalted butter is always best for baking so you can control how salty the finished product is.

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