No Fail Cut Out Sugar Cookies
Easy cut out sugar cookies that require no mixer, no chilling and do not spread much while baking. Perfect for any holiday or event. Topped with cream cheese frosting.
Servings: 18 cookies
Equipment
- 2-3 Sheet Pans
- Cookie Cutters or a cup
Ingredients
Cookie Dough
- ¾ cup organic cane sugar
- ¾ cup softened salted butter
- 1 egg
- 1 egg yolk
- 3 tablespoons milk or sour cream
- 1 teaspoon pure vanilla extract
- 2 ½ cups organic unbleached all-purpose flour
- ½ teaspoon sea salt Add an extra 1/2 teaspoon of salt if unsalted butter is used
- ¾ teaspoon baking soda Non-GMO
- ¾ teaspoon aluminum free baking powder
Cream Cheese Frosting:
- 8 oz softened cream cheese
- ¼ cup softened butter
- 3 cup organic powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt omit salt if using salted butter
- Watkins dye free food coloring
- Watkins dye free rainbow sprinkles
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to use later.
- Next in a stand mixer (I prefer Kitchenaid) using the paddle attachment cream the butter and sugar together until light and fluffy.
- Now crack an egg and place into the mixer. Crack the other egg and discard the egg white and place the egg yolk into the mixer.
- Drizzle in the vanilla extract and mix the eggs and vanilla into the butter and sugar until creamy and combined.
- Pour in 3 tablespoons of milk and stir in until incorporated.
- In a separate mixing bowl add flour, sea salt, baking soda and baking powder. With a fork, lightly mix the dry ingredients and place into the stand mixer.
- On low speed, fold the dry ingredients into the wet ingredients and stop mixing the moment the last bit of flour disappears.
- Sprinkle flour lightly onto a clean surface (preferably the counter or a pastry mat.)
- Scrape the cookie dough out of the bowl, press gently into a ball.
- Begin to flour a rolling pin and roll the cookie dough out into a large circle about ½ an inch thick.
- Remember the thicker the dough the softer the cookies.
- Use your favorite cookie cutters to cut out the dough and place the cut out cookies onto one of the prepared baking pans lined with parchment paper.
- Don't place the cookies too close together on the pan. They should be a few inches apart from each other to prevent the cookies from spreading into one another while baking.
- I get about 9-12 cookies on a pan at a time. It depends on the shape and size of the cookie cutter being used.
- Repeat until all the dough is gone.
- Gather and re roll the scraps until there is no more dough.
- Bake one pan at a time at 350 degrees Fahrenheit for 8-9 minutes.
- Let the cookies cool completely before frosting.
- To make the frosting, add softened butter and cream cheese to a large mixing bowl.
- With a hand mixer, cream the butter and cream cheese together until smooth.
- Add in the vanilla extract.
- Pour a cup of powdered sugar in at a time, mixing in between cups till the frosting is creamy without any lumps.
- Separate the frosting into different bowls if coloring the frosting and follow the dye packaging instructions.
- Start to frost the cookies and sprinkle with sprinkles if wanted.
- Eat, enjoy and don’t forget to share with others.
- Store leftover in an airtight container and line with parchment paper between each stack of cookies to avoid getting frosting everywhere. Keep out on the counter for a week or freeze the cookies for up to 3 months.
- If you freeze the cookies let the cookies come back to room temperature before consuming.
Tried this recipe?Let us know how it was!