Perfect Cut Out Cookies

AuthorEcho Ash
Rating
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Yields1 Serving
 1 cup room temp unsalted sweet cream butter
 1 cup white sugar
 1 large egg
 1 tsp vanilla extract
 1 tsp almond extract
 3 ½ cups cake flourdo not substitute
 ½ tsp baking powder
 ½ tsp salt
1

In a large bowl gently whisk together the flour, baking powder and salt. Set aside.

2

In a separate bowl or kitchen mixer; use a paddle attachment to cream butter and sugar. Mix at low speeds until throughly combined. Scape sides then increase mixer to med-high and mix for another minute.

Note: The paddle attachment will help prevent too much air from getting into the cookies.

3

Add your egg, vanilla and almond extract to your creamed butter. Mix on low speed until combined, then scrape sides and paddle and continue to mix on high speed for 1 minute.

4

Slow add your dry ingredients into your wet ingredients and mix until it forms a dough.
I like to add one cup at a time to prevent the flour from going in the air.

5

Remove cookie dough from bowl wrap it in plastic and refrigerate for one hour.

6

Roll your cookie dough to 3/4 inch. Equal to two paint sticks stacked on top of each other. Cut your cookies and place on a parchment lined cookie sheet. Freeze the cookies fo 5-10 minutes to help hold shape. Bake for 10-12 min at 350 degrees rotating half way through. When you touch the top of the cookie and there is no indent, you know it's done.

Cool on a lined rack.

Ingredients

 1 cup room temp unsalted sweet cream butter
 1 cup white sugar
 1 large egg
 1 tsp vanilla extract
 1 tsp almond extract
 3 ½ cups cake flourdo not substitute
 ½ tsp baking powder
 ½ tsp salt

Directions

1

In a large bowl gently whisk together the flour, baking powder and salt. Set aside.

2

In a separate bowl or kitchen mixer; use a paddle attachment to cream butter and sugar. Mix at low speeds until throughly combined. Scape sides then increase mixer to med-high and mix for another minute.

Note: The paddle attachment will help prevent too much air from getting into the cookies.

3

Add your egg, vanilla and almond extract to your creamed butter. Mix on low speed until combined, then scrape sides and paddle and continue to mix on high speed for 1 minute.

4

Slow add your dry ingredients into your wet ingredients and mix until it forms a dough.
I like to add one cup at a time to prevent the flour from going in the air.

5

Remove cookie dough from bowl wrap it in plastic and refrigerate for one hour.

6

Roll your cookie dough to 3/4 inch. Equal to two paint sticks stacked on top of each other. Cut your cookies and place on a parchment lined cookie sheet. Freeze the cookies fo 5-10 minutes to help hold shape. Bake for 10-12 min at 350 degrees rotating half way through. When you touch the top of the cookie and there is no indent, you know it's done.

Cool on a lined rack.

Perfect Cut Out Cookies

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