Go Back

Sugar Cookie Cutouts

Prep Time30 mins
Cook Time11 mins
Course: Dessert
Cuisine: American
Keyword: sugar cookies


  • 3 cups flour (385 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 2 sticks cold cubed butter (226 g)
  • 1/2 cup white granulated sugar (90 g)
  • 1/2 cup packed light brown sugar (95 g)
  • 1 large egg
  • 1/2 teaspoon almond extract (use 1 tsp if you use vanilla)


  • In a medium bowl, combine dry ingredients (flour, baking powder, salt, cornstarch) and set aside.
  • Using a stand mixer or hand held mixer, add the butter (cold, cubed butter) and sugar. Cream on low speed (2) for 2 minutes then increase the mixer to medium speed (4) for 1 minute.
  • Scrape down the sides of the bowl with a spatula.
  • Add the egg and extract. Mix on low speed (2) until incorporated (1-2 minutes). Scrape down the sides of the bowl.
  • On low speed (2) slowly add the dry ingredients to the mixture. Mix for 1-2 minutes until the dough incorporates all of the dry ingredients. The dough will be slightly crumbly.
  • Turn the dough out onto a lightly floured surface. Gently press the dough together careful not to over work the dough and heat the butter up. Using a rolling pin, roll the dough out to a 1/4" thick.
  • Using your cookie cutter, cut the dough into shapes and place on parchment paper in the freezer for 10 minutes. You want the cookie dough shapes to be somewhat frozen when you put them into the oven. This will help them hold their shape.
  • Preheat the oven to 350°F (177°C).
  • Bake the cookies for 9-10 minutes. If you see any golden brown around the edges, it is time to pull them out. You do not want to overbake the cookies. Transfer them to a cooling rack immediately.