The Best Cookie Cutter Sugar Cookies!

Cookie Cutter Sugar Cookies Recipe #1 (with butter)

• 5 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon salt
• 1 1/2 cups butter, softened to room temperature
• 2 1/4 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract

1. In a medium bowl whisk together the flour, baking powder, and salt until well blended. Set aside.
2. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
3. Beat in eggs and vanilla. Scrape down bowl with a rubber spatula.
4. Stir in the flour mixture until incorporated.
5. Cover the bowl, and chill the dough for at least one hour (or overnight).
6. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 400F degrees.
7. Line your cookie sheets with silicone liners or parchment paper. Alternatively use ungreased cookie sheets.
8. Scoop out about 1/3 of the dough onto a lightly floured surface and return the rest of your dough to the refrigerator until you are ready for it.
9. Roll out dough on floured surface to 1/4 to 1/2 inch thick, getting it as even as you can.
10. Cut into desired shapes with your favorite cookie cutters.
11. Place cookies 1 inch apart on prepared cookie sheets.
12. Bake 6 to 8 minutes in preheated oven for thin cookies and 8 to 10 minutes for thicker cookies.
13. Remove from the oven and allow to cool for a few minutes on the cookie sheets before transferring the cookies to wire racks to cool completely.

This recipe makes about 4 to 5 dozen sugar cookies, depending on size and shape of the cookie cutter used.

Cookie Cutter Sugar Cookies Recipe #2 (with shortening)

One nice thing about this rolled sugar cookie recipe is that the dough doesn’t require chilling before cutting and baking.

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup butter-flavored shortening
• 2 eggs
• 1 cup sugar

1. Preheat oven to 375F degrees.
2. Line your cookie sheets with silicone liners or parchment paper. Alternatively use ungreased cookie sheets.
3. In a medium size bowl whisk together the flour, baking powder, and baking soda until well blended and set aside.
4. Cut in the shortening with a pastry blender or fork as you would for piecrust, until the dough resembles coarse meal. Set aside.
5. In a large bowl beat the eggs and sugar with an electric mixer or wooden spoon until well combined.
6. Stir flour mixture into the egg mixture until incorporated.
7. Roll out dough on a floured surface to 1/8-inch thickness.
8. Cut into desired shapes with your favorite cookie cutters.
9. Place cookies 1 inch apart on prepared cookie sheets.
10. Bake 6 to 8 minutes in preheated oven, until set and lightly colored.
11. Remove from the oven and allow to cool for a few minutes on the cookie sheets before transferring the cookies to wire racks to cool completely.

This recipe makes about 2 to 3 dozen sugar cookies, depending on the size and shape of the cookie cutter used.