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Cut-Out Cookies

Course: Dessert
Cuisine: American


  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 sticks butter room temp
  • 1 cup granulated sugar
  • 1 egg room temp
  • 1 tbsp almond extract could replace with vanilla extract
  • 1 tsp baking powder


  • In a mixing bowl, cream butter and sugar for 5 minutes or until light and creamy. Scrape the bowl twice. 
  • In a separate bowl, sift together flour, baking powder, and salt. Set aside. 
  • In a small bowl, whisk together egg and almond extract. 
  • Gradually, add egg mixture to butter and sugar mixture. Beat until well mixed in (30 seconds to a minute). 
  • Gradually, in 3 additions, add flour. You will need to lower the speed of your mixer. Scrape the bowl as needed. 
  • Knead the dough with your hands until it comes together. 
  • Wrap the dough in plastic wrap. You can place in the fridge for anywhere from 4 hours to overnight. Speed it up by putting it in the freezer for 30 minutes! 
  • Preheat oven to 375F.
  • If dough is hard as a rock, cut dough into fourths and microwave each for 5 seconds. Place parchment paper under and on top of dough. Roll dough to about 1/2 inch thick. Cut into desired shapes.
  • Place cookies onto baking sheet lined with parchment paper. Chill in the fridge for 10 minutes or in the freezer for 5. 
  • Bake 10 minutes (depending on oven). Turn baking sheet half way through. Cookies should be light when taken out; do not let them get golden brown while in the oven! You want the final consistency to be solid but easy to break. 
  • Cookies can be stored for up to 2 weeks in an airtight container. You can also freeze (undecorated) for up to 3 months. 
  • Decorate with royal icing, buttercream icing, or any medium of your choice!