Cut-Out Sugar Cookies

36 cookies
35 min prep time
45 min total time

This is a classic cut out sugar cookie recipe perfect for any time of year.  They have crisp edges and are delightful topped with a bit of icing or your favorite frosting.  So, take out those cookie cutters and make a batch (or two) of these buttery sugar cookies. The combination of almond and vanilla makes them particularly irresistible.


3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1 cup cold Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat cut into chunks

1 large egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract


  • STEP 1

    Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.

  • STEP 2

    Combine flour, baking powder and salt in small bowl; set aside.

  • STEP 3

    Place sugar and cold butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.

  • STEP 4

    While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.

  • STEP 5

    Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.