Softest Cut Out Cookies
Discover the secret to the best cut out cookies that are rich and soft. Involve the whole family for a fun baking experience!
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Ingredients
- 10 tbsp Butter, softened
- 1 cup Sugar
- 2 tbsp Coconut oil, melted
- 2 Eggs
- 1 tsp Vanilla extract
- 1/2 tsp Almond Extract
- 2¾ cups All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Sea salt
Instructions
- In a stand mixer with the paddle attachment, beat the butter, coconut oil and sugar until combined and fluffy.
- Add the eggs, vanilla extract, and almond extract. Stir to combine, scraping down the sides of the bowl to incorporate all the ingredients.
- Add the flour, baking powder and sea salt and mix with the paddle attachment for about 2-3 more minutes, or until a soft dough is formed.
- Remove the mixing bowl from the stand mixer and scrape all the dough into a ball. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350℉.
- Dust a work surface and rolling pin with flour. Remove about 1/4 of the dough from the bowl to roll out. Return the rest of the dough to the refrigerator until the first set of cookies are rolled out.
- Roll the dough to about 1/4 inch thick, adding more flour if the surface or the rolling pin get sticky. Cut out as many shapes with the cookie cutter as possible and place onto a parchment paper lined baking sheet. Reroll the dough and continue cutting out until all the dough is used.
- Once one sheet pan is full (about a dozen cookies) bake in the preheated oven for 10 minutes.
- Allow the cookies to remain on the hot sheet pan, on a cooling rack for 3 minutes after removing from the oven.
- Transfer the cookies to a cooling rack and allow to fully cool (at least 30 minutes) before frosting.
- Once the cookies are cooled and frosted, store in an airtight container at room temperature for up to one week.
Nutrition
Serving: 1cookieCalories: 120kcal
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