Sometimes sugar cookie recipes are a lot of work. By A LOT of work, I mean they expect you to put the dough in the fridge for an hour or two. I don’t know what it is, but if a cookie recipe needs to be refrigerated, I just can’t be bothered with it…well, that’s not entirely true…if it’s these Pfeffernusse Cookies, they are absolutely worth it. Okay, I realize this makes me a hypocrite, but it’s my friend Ronica’s fault. She made them for me, and I was in love before I realized they had my nemesis step of refrigeration. Having said that, this Easy Cut-Out Sugar Recipe does not require refrigeration.
Seriously, though, as far as sugar cookies go, this recipe is so simple. Very basic ingredients–no sour cream or anything like that needed for the dough. They come out soft and chewy but also hold their shape well while cooking. The almond extract and butter in the dough give them a great taste that pairs perfectly with almond or butter-flavored buttercream or even cream cheese frosting, if that’s your jam.
This recipe comes from two of my neighbors growing up, Elaine and Debra. I actually saw a post that Elaine’s daughter, Lisa, made about her mom’s cookies, and I just couldn’t get them out of my head because I remember eating them as a kid. Elaine’s signature is to make these with red hots candy on Valentine’s Day. When I saw some red hots at the commissary, I decided it was fate for me to make them. I messaged Lisa to see if she had the recipe. She did, and it made me smile when I saw the photo of the recipe she sent back. The photo she sent was the recipe she had gotten from her mom, which was actually a recipe her mom had gotten from our other neighbor, Debra. So many good cooks in my hometown community!
More Delicious Desserts
- Flourless Fallen Chocolate Cake
- Frosted Lemon Meltaway Cookies
- Oreo Poke Cake
- Raspberry Shortcake Dessert
- Fresh Strawberry Pie Recipe
- Pineapple Dream Dessert
Step-by-Step Pictures of this Easy Cut-Out Sugar Cookie Recipe
Frequently Asked Questions about how to make this Easy Cut-Out Sugar Cookie Recipe
Is salted or unsalted butter best for sugar cookies?
Most bakers will tell you to use unsalted butter, but it is really a matter of taste. I prefer to use salted butter in most of my baking. For this recipe, I recommend using salted butter.
Can I make this sugar cookie recipe into sugar cookie bars?
Yes. If you make these into bars, only use 2 eggs instead of three. Bake them in a 9×13 baking dish. They will make a nice, thick bar. The cooking time will increase to 15-20 minutes. Let them cook completely before frosting. You will only need to use a half batch of frosting to frost these.
Do I need to refrigerate this sugar cookie dough?
No. In case you didn’t see my rant at the beginning of the post, I try to avoid any cookie recipes that need to be refrigerated. I don’t have patience for that kind of thing.
Can I substitute different extract flavors in this dough?
Yes. I prefer to use 1 tsp vanilla and one tsp almond. You can do all vanilla or you could do half vanilla and half lemon or orange or any other flavor that you like in a sugar cookie.
What is the best frosting for sugar cookies?
This is definitely a personal preference. I prefer buttercream with a hint of almond flavoring from the almond extract. Most people prefer buttercream or cream cheese frosting on sugar cookies.
Can these sugar cookies be made ahead and frozen?
Yes, they definitely can. I have done this often. It works best if you layer them with wax paper or parchment paper, so they don’t stick. I like to put them inside large Ziploc bags or a rectangular container with a tight-fitting lid.
What is the best way to store the finished sugar cookies?
Store cookies in an airtight container. You can keep them on the counter for a few days or in the fridge for up to a week.
- 1 cup butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 3⅓ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- FROSTING (OPTION ONE)
- ½ cup butter, softened
- 8 ounces of cream cheese, softened
- 1 tsp almond extract
- 3 cups powdered sugar
- FROSTING (OPTION TWO)
- ½ cup butter
- 3 cups powdered sugar
- ½ tsp vanilla
- ½ tsp almond extract
- 3 tbsp heavy cream or evaporated milk
- Line two cookie sheets with parchment paper or a silicone baking sheet. Set aside.
- Preheat oven to 350 degrees.
- In a 2-quart mixing bowl, use a hand mixer to cream together the cup of butter and cup of sugar.
- Once creamed together, add the eggs, vanilla, and almond extract. Mix again until completely combined.
- Next, add the flour, baking powder, baking soda, and salt.
- Mix until dough comes together. The dough should form a nice ball when you press it together with your hands.
- Roll dough out on a floured surface. It should be ⅓- to ½-inch thick when rolled out.
- Use your favorite cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake at 350 degrees for 10-12 minutes or until just barely starting to brown.
- Prepare the frosting option you prefer by combining all the ingredients and using a hand mixer to cream it together until smooth.
- When cookies are completely cooled, frost them and add any sprinkles or decorations you prefer. Give Red Hots a try. They give a unique taste to the cookies.
Simple Dinner Recipes
Leave a Comment