The best, SOFT cut out sugar cookie I've ever made! Customizable for any occasion, these soft & thick cut out sugar cookies are perfect for Christmas, Valentines, and birthday cookies! I'll walk you through tips on how to roll out the dough to avoid spreading & sticking, as well as give you my favorite, easy frosting recipes. Makes 12-24 cookies depending on size/thickness.
While mixer is still on medium speed, add in egg, vanilla and almond extract.
Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. Press mixture into large ball so that it is all incorporated and any loose floury pieces are pressed in. Knead dough for 5-10 seconds until it becomes a smooth ball, then press into 2" thick disc (see photo guides above in post).
Use a rolling pin to roll dough 3/8" to 1/2" thick.
Use cookie cutters to cut out and transfer to a parchment baking sheet.
Bake at 350 degrees for 8-10 minutes. Do not overbake. Depending on size, cookies may look underdone at 10 minutes, but I recommend removing them from the oven before seeing any brown on the edges. If you've used a medium/large cutter and made them 1/2" thick, you may need to bake for a few extra minutes.
Once baked, remove from oven and place pan on a cooling rack. Do not remove cookies from hot pan. Let them rest on the hot pan for 10-15 minutes to finish baking before removing from the pan.
Once completely cooled, top with frosting. See notes section below for frosting ideas.
Store in airtight container for 2-3 days or freeze for later.