Sugar Cookie Cutout Recipe: Buttery Tender Bites

These tender sugar cookie cutouts melt in your mouth with a buttery vanilla flavor, perfect for any holiday or celebration.

Print Recipe

Prep Time 2 30

Cook Time 10

Total Time 2 40

Course Dessert, sugar cookie cutout recipe

Cuisine American

Servings 36 servings

Calories 120 kcal

Ingredients

3 cups 375g all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cornstarch
1 cup 2 sticks, 226g unsalted butter, softened
3 ounces 85g cream cheese, softened
1 cup 200g granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional

Instructions

In a medium bowl, whisk together flour, baking powder, salt, and cornstarch. Set aside.
In a large bowl, beat butter and cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add sugar and beat until light and fluffy, about 3 minutes. Scrape down the bowl.
Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
On a lightly floured surface (or between two sheets of parchment), roll one disk of dough to 1/4-inch thickness. Cut into desired shapes and transfer to the prepared baking sheets, spacing about 1 inch apart.
Bake for 8-10 minutes, until the edges are just barely golden. The centers will look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Once completely cool, decorate as desired with royal icing, buttercream, or sprinkles.

Notes

1. For the best texture, use real butter and cream cheese at room temperature, not melted or microwaved.
2. If the dough becomes too soft to handle while rolling, return it to the fridge for 15 minutes.
3. To make ahead: unbaked dough disks can be frozen for up to 3 months
4. baked and undecorated cookies can be frozen for up to 2 months.
5. For a dairy-free version, substitute with vegan butter and vegan cream cheese (check consistency — you may need to add an extra tablespoon of flour).
6. Royal icing recipe: whisk 2 cups powdered sugar, 2 tablespoons meringue powder, and 3-4 tablespoons water until thick, smooth, and drizzling consistency.