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Cut-Out Vanilla Almond Sugar Cookies

Cut-Out Vanilla Almond Sugar Cookies

the perfect cut-out sugar cookies

These are the perfect soft sugar cookies that keep their shape and don't spread! I've been using this recipe for years and absolutely love it. They are soft, chewy, full of flavor and perfect for decorating. These are some of my favorite Christmas cookies to make! This will become your new go-to sugar cookie recipe.

A few tips for making your cookie baking an easier process:

-chill the excess dough you aren't rolling out so it is nice and cold when you go to use it.

-when you roll out the dough, roll it out on the actual baking parchment or silicon mat that you plan to bake in on. Instead of removing each cookie you cut out and transferring it to a pan, cut the cookies and remove the excess dough from around them, so you don't have to worry about messing up the shape of the cookies when transferring them.

-freeze the pans of cut out dough for 5 minutes before baking, and move them from the freezer straight into the hot oven. Having cold/almost frozen dough helps them keep their shape even better. 

-the cookies don't look done after 7 or 8 minutes, but they still bake when they are out of the oven on the pan. Keep that in mind when baking. I never bake them for longer than 9 minutes, and I let them cool on the pan 10 minutes before transferring to a wire rack to cool completely.

*I use vanilla and almond extracts, but if you prefer you can omit the almond extract.

perfect sugar cookies that keep their shape! vanilla almond cut-outs

Happy baking my friends!

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Cut-Out Vanilla Almond Sugar Cookies
Soft, chewy, and full of flavor these are the perfect sugar cookies that keep their shape and don't spread while baking.
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/4 tea. almond extract
  • 1/2 tea. vanilla extract
  • 1/4 tea. salt
  • 1 1/2 tea. baking powder
  • 1 T. cornstarch
  • 3 cups all-purpose flour
1. Cream butter and sugar on high until light and fluffy.2. Add in eggs and extracts.3. Mix dry ingredients in a separate bowl and slowly add to butter mixture with the mixer on low. Once fully combined, divide into 2. Wrap one half in plastic wrap and chill while you roll out the dough.4. Roll out the dough to 1/2 inch thickness and use cookie cutters to cut out shapes. I prefer to cut them on the parchment or silpat I will bake them on, and remove the remaining dough to reuse.5. Chill in the freezer for 5 minutes on a cookie sheet before baking. After 5 minutes, bake at 350°F for 7-9 minutes.6. Remove from the oven and set the cookie sheet on a cooling rack, leaving the cookies on the sheet for 10 minutes before transferring the cookies to the cooling rack to finish cooling completely.7. Decorate once cool, and store in a sealed container for up to 1 week. Enjoy!
Prep time: Cook time: Total time: Yield: appx. 4 dozen cookies
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