The Perfect Sugar Cookie for Cutouts
Ingredients
- 1 cup butter softened
- 1 cup sugar you can add 1/4-1/2 cup additional sugar for cookies not being topped with icing but I personally don't think it's necessary
- 1/2 teaspoon sea salt
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/3 cup cornstarch can lower to 1/4 cup for a slightly softer cookies
- 1/4 teaspoon nutmeg, optional
Instructions
- Preheat oven to 375°F.
- Cream together butter, sugar, and salt in a stand mixer with paddle attachment.
- Mix in the eggs and vanilla extract.
- Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated. Pop in refrigerator for 30 minutes if needed.
- Use a rolling pin to roll all of the cookie dough out to a thickness of 1⁄4 - 1/2 inch on a lightly floured surface. Cut cookie dough into desired shapes using your favorite cookie cutters.
- Bake for 8-10 minutes (depending on thickness) or until edges are very lightly browned. Do not overbake.
Notes
If decorating right away, allow cookies to cool completely before icing. If storing, place them in an airtight container for up to 2 weeks or in the freezer for a few months.