These Vintage Cut-out Sugar Cookies are a nostalgic treat, perfect for holidays or any festive occasion. With their buttery sweetness and delightful shapes, they bring a touch of warmth and joy to your cookie platter. Let's dive into crafting these timeless classics!
The foundation of these cookies is all-purpose flour, which provides structure and a tender crumb. A little baking powder gives them a light rise, ensuring they aren't too dense. A pinch of salt enhances the flavors, balancing the sweetness.
Unsalted butter is the star here, lending a rich, creamy flavor. Softened butter creams well with granulated sugar, creating a light and airy base. The single egg adds moisture and binds the ingredients together.
Vanilla extract provides a classic aromatic sweetness, while a hint of almond extract adds a subtle, nutty depth that makes these cookies stand out.
These cookies are perfect for decorating! Consider icing them with a simple glaze or royal icing and sprinkling with colored sugar or edible glitter. They pair wonderfully with a cup of hot cocoa or a scoop of vanilla ice cream for a delightful dessert.
First things first, preheat your oven to 350°F (175°C). While your oven is getting ready, line your baking sheets with parchment paper. This step ensures the cookies won't stick and makes cleanup a breeze.
In a medium bowl, whisk together your dry ingredients: the flour, baking powder, and salt. This helps distribute the baking powder evenly, which is crucial for uniform rising.
Now, grab a large bowl for creaming the butter and sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This usually takes about 3 minutes. Next, beat in the egg, vanilla extract, and almond extract until everything is well incorporated.
Gradually add your dry mixture to the wet ingredients. Mix until just combined. Overmixing can lead to tough cookies, and nobody wants that!
Lightly flour your work surface and roll out the dough to about 1/4 inch thickness. This is the fun part: use your favorite cookie cutters to cut out shapes. Transfer these shapes to your prepared baking sheets, leaving a bit of space between each cookie.
Pop them in the oven and bake for 8–10 minutes. Keep a close eye on them—they're done when the edges are lightly golden. Let them cool on the baking sheet for about 3 minutes before moving them to a wire rack to cool completely.
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