How to make the most amazing sugar cookies that truly hold their shape! Soft and tender cookies that taste like a cross between a sugar cookie and shortbread, with perfectly defined and slightly crisp edges! Show Perfect for any holiday cookie tray, and so easy to make! With several different prep options, you’ll find one that fits your baking timeline, and your tastes. We love holiday sweets like my Crockpot Candy and this is one of my Desserts you’ll definitely want in your dinner rotation! SUGAR COOKIE RECIPECut-out sugar cookies are the quintessential holiday cookie. You’ll find them on all most all dessert trays and in every cookie exchange… not to mention, Santa enjoys them as well! I don’t know about you, but in the past I’ve tried numerous sugar cookie recipes and none of them were perfect. They never held their shape and the edges were soft and sloppy. If you’re going to all the trouble of rolling out dough and cutting it into shapes, you want them to actually look like the cookie cutter shape right? That all changed a few years back when I found this recipe from Allie over at Baking a Moment. She makes some fantastic desserts, and her sugar cookie recipe is phenomenal! Over the years I’ve made a few minor tweaks based on my preferences, which is what I’m sharing with you today… but I wanted to give major props to Allie, as the base is her amazing recipe. HOW TO MAKE
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MAKING SUGAR COOKIES AHEAD OF TIMEThe great thing about cut-out sugar cookies is that they’re great to make ahead of time and they store really well. To save time, I like to bake my sugar cookies, cool them completely, then store on the counter in an airtight container. That way I can decorate them another day. STORAGEDecorated and undecorated cookies can be kept in an airtight container at room temperature for up to 2-3 weeks. Undecorated baked cookies can be frozen for up to 3 months. Unbaked cookie dough shapes can be frozen for 1-2 months. SPECIAL EQUIPMENT USED IN THIS RECIPE
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Cut-Out Sugar Cookies4.89 from 43 votes Author: The Chunky Chef Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Calories: 251 Servings: 24 cookies (depending on size and shape of cookie cutter) (hover over # to adjust)Print Rate Pin The most amazing sugar cookies that truly hold their shape! Ingredients
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Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box! Chef TipsFor a great Royal Icing recipe, check out this detailed post.Flour amount varies due to humidity. Start with 3 cups and add flour mixture 1/4 cup at a time, until you see the dough ball up and pull away from the sides of the mixer bowl.For reference, I normally use 3 1/2 cups of the flour mixture. NO CHILLING OPTIONI find I get the best results when combining the cold butter with the short 15 minute chill time, but if you prefer to not chill at all, you can do that.
VideoNutrition DisclaimerThe Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. What happens if you don't chill sugar cookie dough?Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.
Is it OK not to chill cookie dough?Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
Should you chill cutAfter preparing your cookie dough, refrigerate it for at least 1 hour. This will make the dough easier to cut with cookie cutters (especially intricate ones) and may help prevent your cookies from spreading in the oven.
Do CutUnless a recipe tells you otherwise, you should always store sugar cookies at room temperature to make sure that they taste as good on day three as they did on day one. Keep them in a cool, dry area of your kitchen; any additional humidity may change their texture, particularly with frosted sugar cookies.
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