Cut-Out Sugar Cookies



The poor lighting in my kitchen is a problem because my blog pics never turn out as intended.

I told my husband I need to “up” my photo game for the blog so he gave me my Christmas presents early.  He hooked me up with an elongated camera and phone clamp (aka, more hands), a variety of photo lenses including a polarized lens, and an LED camera light.

This is my first post trying out the new gear.  🙂



These soft cut-out sugar cookies are great for any holiday or themed party and so fun to decorate, especially if you have kids!  Their not-too-sweet flavor makes royal icing or buttercream frosting the perfect addition.  🙂

I give 100% credit to Mirlanda’s Kitchen blog ( for cookie perfection.  This is her ‘no-chill sugar cookie’ recipe.  It’s my go to at Christmas time because it’s tried and true!



I hope you enjoyed my “photo op.”


Baking notes:

  • Always ‘spoon and level’ the flour with sugar cookies.  Specifically:  Use a spoon to scoop the flour into the measuring cup, and then level it with the elongated end of a knife.
  • My product turned out crumbly and I followed the directions exactly.  After adding a couple splashes of milk to the dough, it came together very nicely.
  • Make sure to “under-bake.”  I never let them brown, not even a bit.
  • Frost them using basic royal icing, buttercream frosting, or take a shortcut and use Wilton’s Cookie Icing.
  • How cute are the gingerbread boy and girl?  I drew them with my daughter’s Crayola markers!  J/K.  You can buy the same baking pens from Amazon and they make decorating SO MUCH FUN!  Link here: Bakerpan Food Coloring Markers

Cut-Out Sugar Cookies

  • 1 cup Unsalted Butter, room temp
  • 1 cup White Sugar
  • 1 large Egg
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Almond Extract
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 3 cups AP Flour

Preheat the oven to 350 Fº.  In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.  On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.  Measure the flour correctly (see note above) and add to the mixer 1 cup at a time, beating until combined after each addition.  Divide dough into two balls and roll out to exactly 1/4″ thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking.  Because you are not using much flour to roll the dough out you can continue to roll it out as many times as needed until all the extra is used up.  Line cookie sheets with clean parchment paper and space out cookies on sheets with enough room to rise. Bake at 350 Fº for 6-8 minutes.  The cookies will not brown at all. They will be dead white but look set.  As each pan of cookies is done I recommend gently lifting the parchment paper holding the cookies out of the pan and setting it on a cooling rack or allowing cookies to cool on baking sheets. Do not disturb the cookies until cool and set.

Recipe from:

Enjoy 🙂 xoxo



Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 36 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️

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