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.

Yield: 50-60

Best Cut-Out Cookies Ever

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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.)

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 1/2 cups butter, softened, unsalted
• 2 cups of white sugar
• 4 eggs
• 1 teaspoon vanilla*
• 1 teaspoon almond extract*
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• *Sometimes I add more than a teaspoon of vanilla or almond extract, depending on my mood. AND, you don’t have to add almond extract. The vanilla is fine as a stand-alone flavor but the almond is so lovely.

Instructions

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.

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