kid-friendly cut-out cookies

This no-fail sugar cookie dough is perfect for family baking and decorating. It's easy to roll out and holds its shape in the oven. It bakes up perfect cut-outs every time!

You can fancy up the flavors by using brown sugar in the dough or substituting the vanilla extract for almond, lemon or orange flavor. But you don't need to - vanilla is the classic for a reason.

If you don't have time to do all the steps at one sitting, this dough can be frozen for up to a month. Thaw in the refrigerator overnight before using.

You can also decorate cookies at a later date. Baked cookies will keep at room temperature for a few days in a sealed container. They also can be frozen for about a month. Defrost and allow to air out before decorating.

This recipe, adapted by one found in Family Fun magazine, makes 24 - 36 cookies, depending on size and desired thickness.​

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ingredients & special supplies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 3-1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• parchment paper
• rolling pin

directions 

1. In your stand mixer bowl, combine butter, cream cheese and sugar. Beat at medium high speed until light and fluffy.
2. Add vanilla and egg. Beat on medium until well combined.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. Slowly add the dry ingredients to the mixing bow, mixing on lowest speed just until combined.
5. Divide the dough into two rounds. Place each between two sheets of parchment paper, about the size of your baking sheet. Roll each dough ball in both directions until it reaches as even thickness of about 1/8 inch or a little more,
6. Transfer dough to cookie sheets on the parchment. 
7. Refrigerate for 30 minutes.
8. Heat oven to 350 degrees F. 
9. Use cookie cutters to cut out desired shapes. Remove the dough from around the cutters, leaving the cut-outs in place on the paper to avoid distorting the shapes. If the dough gets too warm, refrigerate again for 15-20 minutes until cool. Reroll scraps between parchment sheets and repeat the cut-out procedure.
10. Bake for 7 to 10 minutes, or until the cookies just start to color at the bottom edges. Do not bake until they are golden - they will be dry and slightly brittle.
    
11. Let cool for 5 minutes on the warm cookie sheet. Transfer to a wire rack to cool completely before decorating.