I’m constantly in search of the perfect Cut Out Sugar Cookie.  The one that is soft, doesn’t expand too much when you make it, and isn’t too complicated.  I found this recipe online from Design then Repeat.  It struck me as interesting – using powder sugar, so I had to give it a try.  
This cookie held up to my criteria, loved em ! So much I even was inspired to pull out my icing kit, and get my Royal Icing mixed for an evening of decorating. Today I’ll do a second batch for the family to decorate with all the left over frosting !!
SOFT Cut Out Sugar Cookies [Tested … original post from Design then Repeat]
Serves: 18-24 cookies (depending on the size you cut them out)
  • 1 cup unsalted butter, softened
  • 1 ½ cup powdered sugar
  • 1 egg (medium sized)
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 teaspoon baking soda (*See note below)
  • 2 ½ cups all-purpose flour
  1. Cream the butter and powdered sugar together with an electric mixer.
  2. Once mixed, add the egg, vanilla, almond extract, and baking soda and continue to stir on medium speed.
  3. Once incorporated, turn the mixer down to low speed and add the flour in one cup portions.
  4. When the flour disappears, turn off the mixer and transfer the dough onto a floured surface. Knead the dough until it forms a solid ball. If dough is sticky, add additional flour while kneading (do not be afraid to add ¼-1/2 cup more flour while kneading if sticky).
  5. Next, on a floured surface, use a rolling pin to roll the dough out to about ½ inch thick.
  6. Cut them out, transfer them to a parchment paper covered cookie sheet.
  7. Cover and refrigerate cut out cookie dough for 1-2 hours.
  8. Bake at 350 degrees for 8-10 minutes or until the edges are very lightly browned. Do not worry if they look underbaked, as they will continue to bake on the hot cookie sheet after it comes out of the oven.
  9. Cool and frost.
Royal Icing Frosting
Serves: 2-2/12 cups
  • ½ cup egg whites (use liquid egg whites)
  • 1¾ cup powdered sugar, sifted
  • ½ teaspoon almond extract
  1. In a mixing bowl (using the whisk attachment) beat egg whites on high speed for 2-3 minutes or until stiff. While the mixer is still on, slowly add the powdered sugar and beat for another 20 seconds. Add almond extract.
  2. Pipe over cooled sugar cookies or store in airtight container in the refrigerator for 2-3 days.