Cutout Sugar Cookies by Meredith F - Musely
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Cutout Sugar Cookies

posted in Food & Drink
01/07/2016
  • 1/2 cup (111g) unsalted butter, room temperature
    1 cup (204g) sugar
    1 egg
    1 tsp (5ml) vanilla extract
    2 cups (296g) flour
    1/4 tsp salt
    1 1/2 tsp baking powder

  • 1. Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
    2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
    3. Add egg and vanilla extract and mix until combined.
    4. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Dough will be very thick. You might need to use a spatula or your hands to help it all come together.

  • 4. On a lightly floured surface and using smaller amounts of dough at a time, roll out dough to about 1/8 to a 1/4 inch. If dough sticks to rolling pin, lightly sprinkle the top of the dough with flour.
    5. Use cookie cutters to cut out cookies, then transfer to cookie sheet.
    6. Bake cookies 7-9 minutes. Remove from oven just before they start to brown on the edges.
    7. Allow cookies to cool for 4-5 minutes, then move to cooling rack to finish cooling.

  • The best way to measure the dry ingredients for this recipe to ensure your cookie dough isn't dry is to measure them by weight. If you don't have a scale though, be sure not to pack the flour into your measuring cup. I usually store my flour in a separate container from the bag I bought it in, then prior to measuring I use a spoon or other utensil to loosen the flour. I use a scoop to scoop out the flour, then level it with the flat side of a knife. Don't tap the scoop to settle the flour or pack in the flour.

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