Cut Out Sugar Cookies (without baking powder or baking soda)
These buttery sugar cookies are made without baking powder or soda, resulting in perfectly shaped, tender treats with delicious vanilla flavor and optional creamy frosting.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Butter room temperature (227 g)
- 1 cup Granulated sugar 200 g
- 1 Egg large, room temperature
- 2 teaspoons Vanilla
- 0.5 teaspoon Salt
- 2.5 cups All-purpose flour 350 g
- 0.25 cup Butter for frosting, 56.75 g
- 2 tablespoons Whipping cream or milk
- 1 teaspoon Vanilla for frosting
- 2 cups Powdered sugar 240 g, for frosting
Instructions
Instructions
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Slowly mix in salt and flour, being careful not to overmix. Stop when you still have some flour remnants around the bowl.
- Shape the dough into a large disk and wrap in plastic wrap. Refrigerate for 2 hours until completely chilled.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Take dough out of fridge and let sit for 10–15 minutes. Roll on lightly floured surface to ¼ inch thick. Cut desired shapes.
- Place cut out cookies on parchment-lined sheets and bake for 10–12 minutes or until edges are just golden.
- Allow cookies to fully cool on wire rack before frosting.
- To make frosting: beat butter, milk, and vanilla until smooth. Add powdered sugar and mix until creamy. Adjust sugar to desired consistency.
Notes
Cookies are best eaten the next day after storing in an airtight container. The butter and vanilla flavor deepens and softens overnight. You can freeze cookies or dough to bake later too.