These cookies are perfect for cookie cutters, holding their shape beautifully while offering a soft, buttery bite. Ideal for decorating or gifting!
Ingredients (makes ~24 medium cookies)
315 g (2 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
170 g (¾ cup) unsalted butter, softened
200 g (1 cup) granulated sugar
1 large egg
2 tsp vanilla extract
2–3 tbsp heavy cream or milk (optional, only if dough is too dry)
Optional: ½ tsp almond extract for extra flavor
Instructions
Preheat oven: 175°C (350°F). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter & sugar: In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
Add egg & extracts: Beat in egg, vanilla, and optional almond extract until fully combined.
Combine: Gradually mix in dry ingredients. Dough should be soft but not sticky. Add 1 tsp milk at a time if too dry.
Chill dough: 30–60 minutes for sharper cookie shapes.
Roll & cut: Roll dough to ¼ inch (6 mm) thickness. Cut shapes with cookie cutters and place 1 inch apart on baking sheet. You can use our stencil in order to obtain the correct dough height
Bake: 8–10 minutes, until edges just begin to turn golden. Avoid overbaking for soft cookies.
Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookie Cutter Cookies:
Chill dough before rolling to prevent spreading.
Lightly dust cookie cutters with flour to avoid sticking.
Flatten slightly with a glass for smooth, even tops perfect for decorating.
