Christmas Sugar Cut-Outs
Recipe type: High Altitude Baking
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  1. Cream the butter and sugar together until just combined. The more you whip the butter, the more air you incorporate into the dough and the cookie will spread more during baking (which you want to avoid with cut-out cookies)
  2. Add the egg slowly and mix. Add the vanilla.
  3. Stir in the flour and salt. Mix until the dough just comes together.
  4. Wrap the dough in plastic and chill for 2 hours or until firm enough to handle and roll out.
  5. Once the dough has chilled, roll out half of the dough at a time between two sheets of parchment paper or waxed paper. I like my sugar cookie dough rolled to about ¼" thickness.
  6. Place the sheet of dough in the freezer for 5-10 minutes so you can easily cut out clean shapes.
  7. Once firm, cut out your shapes and place them on a parchment-lined baking sheet. Place the cookie sheet back in the freezer while you preheat your oven to 350 F.
  8. Bake the chilled cookies until the edges get just the slightest hint of golden brown, about 8-12 minutes depending on the size of your cookie.
  9. Makes about 36 medium-sized cookies.
Recipe by High Altitude Bakes at