CutOut Cookie Recipe
I’ve tested so many cookie recipes, and this one’s my alltime favorite! It holds its shape beautifully and tastes amazing.

Ingredients:
• 3 cups allpurpose flour
• ½ tsp salt
• ¼ tsp baking powder (just a touch to keep them from puffing up too much!)
• 1 cup (2 sticks) unsalted butter, softened (but not melty)
• 1 cup granulated sugar
• 1 egg, room temp
• 2 ½ tsp vanilla extract
• ½ tsp almond extract

Instructions:
1. Dry Ingredients: In a bowl, whisk together the flour, salt, and baking powder. Once it’s all combined, set it aside.
2. Cream the Butter & Sugar: Add your softened (but not too soft) butter to the mixer along with the sugar. Here’s a tip: don’t overdo it with the creaming! Overcreaming can make your cookies spread more, and we want them to keep their shape. Just cream until it’s fluffy and lighter in color.
3. Add Egg & Flavorings: Add in the roomtemp egg and the extracts. Mix until fully combined and scrape the bowl as needed.
4. Mix in the Dry Ingredients: Gradually add the dry ingredients to your butter mixture, mixing slowly until it all comes together.
5. Roll It Out: Dust surface lightly with powdered sugar or flour, or even better, between two pieces of wax or parchment paper. My favorite rolling pin is adjustable, and I go with 5/16” for the perfect thickness.
6. Chill the Dough: Pop the rolledout dough into the fridge for 30 minutes to an hour. Chilling helps keep the cookies from spreading too much.
7. Cut and Chill Again: Time to cut out the shapes! Cut them out close together to get the most out of your dough. I try not to roll out the dough more than 3 times because it changes the texture of the cookies. Once cut, put the shapes on a cookie sheet lined with parchment paper or a perforated baking mat, and put them back into the fridge (or even better, the freezer) while the oven preheats.
8. Bake: Preheat your oven to 375°F. Bake the cookies for about 710 minutes, or until they lose that shiny look on top. Be careful not to let them brown too much.
9. Smooth & Cool: Use a fondant smoother (or spatula) to gently press the tops of the cookies if any air bubbles have surfaced. Once cooled, they’re ready for decorating (or eating)!

Storage:
Once completely cooled, store the cookies in an airtight container to keep them fresh up to 5 days.

Freezing:
You can wrap the dough up in plastic wrap and place in a freezer bag and freeze for up to a month.

You can also freeze the baked cookies for up to 3 months.

The tools and supplies I used are listed in my Amazon shop in the "Cookie Tools/Supplies" collection: https://amzn.to/3Ywve6A

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Editing by Sean Connelly www.seanmichaelcreations.com

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