It is my civic honor to share with you the BEST cut-out cookie recipe you will EVER eat.
They’re the ideal blend of soft and pillowy, but can withstand layers of frosting if you have a heavy-handed froster in your home.
I’ve been using this recipe for years; it’s a mixture of a few favorites and I promise you, the cookies taste amazing without frosting and better days later.
You can always FREEZE these cookies (without the frosting) and frost ’em when you need ’em.
If you’re gluten free, I suggest using Bob’s Red Mill 1-to-1 baking flour for your dough. Then, let it sit in the fridge for a day or so…
May I introduce you to the best cut-out cookie recipe EVER? Soft. Fluffy. Delicious. The cookies actually taste better as the days march on. (I’m serious.) 1. Cream the butter and sugar. Add eggs one at a time and then the flavors (vanilla and almond extract). 2. In a separate bowl mix the flour, baking powder and salt together. Add to batter and mix well. 3. CHILL the dough 3-4 hours or overnight before using. (I prefer overnight.) Note: the dough keeps well in the fridge (covered container) for a week or so. 4. Roll out cookies approximately 1/4 inch thick. Place on cookie sheet. 5. Bake cookies at 350 degrees for 8-10 minutes. (I always take them out at 8.) Frost however you like with store-bought or homemade frosting. **I really think these cookies taste better the next day...Best Cut-Out Cookies Ever
Ingredients
Instructions

::
If you enjoyed this post… please share it wherever you feel like it may help. In an email to a friend, on social media, with your sister, your co-worker or your friend. And if you have a blog, I’d love to read it – please share it with me. Thank you, from my corner of the world to yours. If you’d like my posts delivered to your inbox, click here.
Leave a Reply