Cut-Out Sugar Cookies

An enriched shortbread cookie that is fabulous for decorating with icing. Easy to roll out and shape. Not too sweet to add toppings and just sweet enough to eat on their own. The perfect cut-out sugar cookie recipe for beginners.

Prepare: 35

Bake: 20

Total Time: 55

Servings: 2 dozen

Ingredients

2 ¼ cups (338g) flour
1 cup (226g) softened butter
1 cup (100g) sugar
2 large (40g) egg yolks
2 tsp (10mL) vanilla
½ tsp (2.5g) salt

Instructions

Combine flour, baking soda and salt in small bowl.
In large bowl, beat softened butter and sugars until creamy. Beat in the egg yolks, one at a time, and vanilla until smooth. Stir in flour mixture just until blended. Pat cookie dough into a flat circle and cover with plastic wrap. Chill 1/2 hour or until firm.
Preheat oven 350F (180C.)
Sprinkle work surface and rolling pin with flour. Roll dough into 1/4" (6mm) thickness, turning dough frequently 1/2 turn to avoid sticking to counter. Cut into desired shapes. Place on a lined or non-stick baking sheet. Chill 20 minutes.
Bake 15-20 minutes or until the edges are lightly golden and the tops of the cookie take on a matte finish. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

You can speed up baking by upping the temperature to 375 (190C) and baking 10 - 15 minutes. However, shortbread prefers slow heat and you risk the sugar caramelizing and turning the cookie a golden brown. This isn't ideal for decorating. If you want a pale cookie perfect for decorating, turn oven down to 325 (160C) and bake 30-40 minutes.

Dough can be frozen up to three months.

If you fail to chill dough prior to shaping or baking, a tough cookie that spreads while baking may occur. The chilling is a highly recommended process for all shortbread recipes.

Nutrition