The PERFECT cut out Christmas sugar cookie recipe

POOKSPANTRY.COM

Ingredients:

all-purpose flour

cake flour

sea salt

baking powder

unsalted butter

sugar

eggs

vanilla

milk

Whisk all-purpose flour, cake flour, baking powder and salt in a large bowl, set aside.

1

In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes.

2

Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.

3

Add flour and milk, then beat to combine.  Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper.

4

Chill dough until firm, then cut shapes out of dough. Place cut out cookies on baking sheet and place in freezer for at least 2 hours.

5

Bake at 325°F for 18 minutes for 3 inch cookies. Cool on baking sheet for a few minutes before transferring to cooling rack.

You can see the sides of the cookie are nice and straight, not rounded.  There is a defined line, or edge, on top – which is what you’d expect from a bakery cookie.

I’ve tested this recipe more times than I can count to get it just perfect, and freezing the dough is key to getting nice, sharp, golden brown edges with no cookie bloat.

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