In a large mixing bowl (or your stand mixer), beat together butter and sugar until light in color and fluffy. Add eggs, one at time with mixer running on low. Turn mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as mixer is going.
Combine dry ingredients and slowly add to butter mixture, beating on low until just combined.
Place about 1 cup dough mixture onto parchment paper or wax paper that has been dusted with powdered sugar and cover with an additional sheet of parchment paper. Roll out to 1/4 inch thickness and place in sealed storage bag or large covered container.
Repeat until all dough has been rolled out.
Place the rolled dough into the refrigerator, sealed well, for 12 hours or overnight. (If you are not planning on using all the dough right away, freeze in well sealed storage bags in freezer.)
When ready to bake, preheat oven to 400.
Lightly dust cookie cutters with powdered sugar and cut dough as desired.
Re-roll scraps to cut more shapes.
Bake for 6-7 minutes.
Remove from oven and allow to sit on cookie sheet on a cooling rack for 2-3 minutes and then gently remove cookies from tray and allow to fully cool before icing.
The recipe time does not include the chilling of the dough. You need to chill at least 12 hours, if not 24 hours for best results.
The BEST Cut-Out Cookie Recipe
Amount Per Serving (6 g)
Calories 108Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 160IU3%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
The BEST Cut-Out Cookie Recipe https://amindfullmom.com/best-cut-out-cookie-recipe/ November 12, 2018