Easy Cut Out Sugar Cookies Recipe

If you're only going to learn how to make one type of cookie, make this the recipe you commit to memory. First, because this classic sugar cookie recipe care of Jessica Morone of Jess Loves Baking is really quite manageable, even for the novice baker. And second, because these sugar cookies are simply delicious. And we say "simply" in the best possible way — with only eight ingredients total, each ingredient shines in this cookie recipe, creating a taste that will be universally enjoyed.

And on that topic, these sugar cookies can be universally enjoyed for any occasion. Use a heart-shaped cookie cutter and pink frosting and they're perfect for Valentine's Day. Use a pine tree-shaped cookie cutter and green frosting at Christmas. Use a dreidel cookie cutter and white and blue frosting for Hanukkah. A pumpkin shape and orange frosting are perfect for Halloween — you can probably see where we're going with this. "These are definitely any-occasion cookies," says Morone. "You can use any shape cookie cutter you have and decorate them any way you want to make these cookies for a holiday or just any random day." There's nothing like whipping up a batch of sugar cookies just for the sake of it, so let's dive right in.

As noted, it takes just eight ingredients to make these cookies, all of which you almost surely have in your kitchen already. You'll need unsalted butter (softened to room temperature), granulated sugar, a large egg, vanilla extract, almond extract, baking powder, salt, and all-purpose flour. "The special ingredient in these is the almond extract, which really brings out the flavor and makes them taste amazing," says Morone.

When it comes to decorating the cookies, you can go as lavish or as simple as you want — frankly, it's best to leave at least a few unadorned, as sugar cookies are tasty on their own. Morone opts for some frosting and sprinkles, so you can follow her lead and adorn your cookies the same way.

First off, preheat the oven to 350 F. Then line two cookie sheets with parchment paper and set them aside.

Next, cream together the softened butter and granulated sugar, mixing until they are until fluffy. Then add the egg, vanilla extract, and almond extract to the sugar and butter and mix until everything is well combined. Then add the baking powder and salt to the batter, then slowly add in the flour, mixing just until the flour is incorporated into the dough.

Now, roll the dough out on a lightly floured surface until it is about ¼-inch thick. Use a cookie cutter to cut shapes in the dough. 

Next, combine and then re-roll the remaining dough and continue cutting out cookies until all of the dough is used. (If you have a bit of dough left over that's too small for a cookie cutter, don't discard it, just shape it into a circle by hand.)

Arrange the cut out cookies on the prepared cookie sheets, leaving each about 2 inches apart.

Pop the cookie sheets in the pre-heated oven and bake the cookies for 9 to 12 minutes, or until the edges of the cookies just start to turn golden — Morone cautions to not over-bake them.

Remove the cookie sheets and allow the cookies to cool on the cookie sheets for 5 minutes, then transfer them to a wire rack to cool completely. Once they have completely cooled, you can decorate them if desired. "You can store these in an airtight container or covered and they should keep for about a week," Morone says. Or you can always freeze some.