Cut Out Cookie Recipe: Sharp Edges, Soft Centers, Every Time

I have a confession. For years, my cut-out cookies looked like sad, bloated blobs. The reindeer had no antlers, and the snowmen looked like they melted in July. It was a Christmas tragedy every single year. Then I cracked the code. The secret to a cookie that holds a crisp, clean edge but still gives...

Print Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course cut out cookie recipe, Dessert

Cuisine American

Servings 24 servings

Calories 120 kcal

Ingredients

1 cup 2 sticks unsalted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt

Instructions

In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
Add the egg and vanilla extract. Beat until combined, scraping down the sides of the bowl.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll out one disc of dough between two sheets of parchment paper to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
Place the cut cookies 1 inch apart on the prepared baking sheets. Re-roll scraps and repeat.
Bake for 8-10 minutes, or until the edges are just barely golden. The centers should look dry but not brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

1. For the sharpest edges, chill the cut-out cookies on the baking sheet for 10 minutes before baking.
2. If the dough becomes too soft to work with, pop it back in the fridge for 15 minutes.
3. Store undecorated cookies in an airtight container at room temperature for up to 1 week.
4. To freeze unbaked cookies, cut out shapes and freeze on a tray.
5. Transfer to a freezer bag.
6. Bake from frozen, adding 2 minutes to the bake time.
7. Chill the dough for at least two hours.
8. This is not a suggestion.
9. It is a rule.
10. Cold butter does not melt and spread in the oven.
11. Roll the dough between two sheets of parchment paper.
12. This saves you from adding extra flour, which makes cookies tough.
13. It also makes clean-up a breeze.
14. Cut your shapes on the parchment, then remove the scraps.
15. Slide the whole sheet onto a baking tray.
16. You do not have to move the fragile raw cookies.