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…
Disclaimer: To make these GF, I successfully use Bob’s One to One Baking Flour and they’re good, but they need a bit more moisture… simply add in one additional egg yolk. That should do the trick! (Edited 12-2019)
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 1/2 cups butter, softened, unsalted
- 2 cups of white sugar
- 4 eggs (room temp) (Use *one* extra egg yolk if you're gluten free)
- 1 teaspoon vanilla*
- 1-3 teaspoon almond extract*
- 5 cups all-purpose flour (or Bob's Red Mill 1-to-1 gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
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. If you don't eat it all first...
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 9 mins.)
Frost however you like with store-bought or homemade frosting. No judgement here.
**I really think these cookies taste better the next day...
*Sometimes I add more than a teaspoon of almond extract -- usually 3, depending on my mood. BUT, if you don’t care for almond extract, add up to 1 TBSP of vanilla. The vanilla is fine as a stand-alone flavor but the almond is so lovely.
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