Soft Cut-out Sugar Cookies

You guys, I can't stop making these cookies. And subsequently eating them. I love this recipe because the dough is easy to work with and it doesn't make 40 dozen cookies. That seems to be the big downfall of lots of sugar cookie recipes-you end up with an insane amount of cookies. And with only two of us in the apartment, that just sounds like a bad idea.

Making the dough is pretty simple. I did use regular butter instead of unsalted and everything turned out fine.

(I also used making these cookies as an excuse to play around with my food photography.)

Add sugar, an egg, and vanilla. The recipe also calls for a tiny bit of almond extract but I'm not a fan so I just used all vanilla.

Add the dry ingredients and mix.

This recipe does call for chilling the dough, but it's only for an hour. She also rolls out her dough before chilling it, but I don't bother as I don't find the dough to be very difficult to work with.

I used a medium sized flower cookie cutter and got a little over a dozen cookies. All you need to do is lightly flour your countertop and rolling pin. The recipe I'd been using before this one required you to spray your countertop with Pam and then put flour on top because the dough was that. sticky. So not worth it. Just make these!

After baking, they looked like this:

That's another great thing about this recipe-they don't spread out while baking! I didn't take any pictures after I frosted them because I just did a lazy job and didn't try too hard to make them cute. This is the frosting recipe I've been using-also awesome. But it does make quite a bit of frosting. Anyway, incase you couldn't tell, this is a 4 star recipe and the only one I'll use for sugar cookies now. Enjoy!