Cutout Sugar Cookies

Recipe and photo by Tami Ganeles Weiser Yield:  36 to 42 cookies, depending on size
Prep Time:  15 minutes Cook Time:  30 minutes

Cutout Sugar Cookies

This simple dough is a standard in my kitchen during cookie-baking seasons and with white whole wheat flour it’s a sturdy change of pace from the everyday sugar cookies.


1 cup unsalted butter (2 sticks/227grams), room temperature

⅔ cup (136 grams) granulated sugar

1 egg

1 egg yolk

3½ cups (476 grams) white whole wheat flour, plus more for dusting

½ teaspoon (2½ grams) baking soda

¼ teaspoon (1⅓ grams) kosher salt

½ cup cane syrup or corn syrup

1 teaspoon white vinegar


  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix for 3 to 4 minutes, until combined, lighter in color, and fluffy.
  2. Add the egg and yolk, one at a time, mixing between each addition, until fully incorporated.
  3. Sift the flour, baking soda, and salt onto a sheet of parchment paper. With the mixer running, add half the flour mixture and mix until just incorporated.
  4. Add the corn syrup and vinegar and mix until fully combined. Add the remaining flour mixture and mix until combined.
  5. Transfer the dough to a sheet of plastic wrap, wrap securely, and refrigerate for 30 to 45 minutes, or until cold.
  6. Preheat oven to 350°F. Spray 2 or 3 baking sheets with nonstick vegetable oil spray and line with parchment paper (or use Silpats).
  7. Dust a work surface with additional flour and place the dough onto it.
  8. Cut the dough in thirds. Rewrap two-thirds of the dough in plastic, in two separate parcels, and return it to the refrigerator. Roll the remaining third on the work surface to a thickness of ¼ inch. Using cookie cutters, cut into shapes as desired. Place the cookies on one of the prepared baking sheets, cover with plastic wrap, and refrigerate for 10 to 15 minutes. Roll out the second piece of dough, cut with cookie cutters, and place on the second baking sheet. The first sheet will be chilled by now, so remove and place in the oven. Cover the second sheet in plastic wrap and refrigerate for 10 to 15 minutes.
  9. Meanwhile, remove the plastic and bake the first sheet for 8 to 10 minutes, or until lightly browned, but not dark. Transfer to a cooling rack. Bake the second tray for 8 to 10 minutes. When they are done, transfer to a cooling rack.
  10. While the second tray is baking, roll and cut out the remaining dough and place on the third baking sheet (or if you don’t have 3 sheets, remove the baked, partially cooled cookies from the first sheet and use it. The parchment paper should be good for two batches, but if you have more than two, reline the sheet; it prevents sticking.) Cover with plastic and refrigerate for 10 to 15 minutes. Bake for 8 to 10 minutes and cool on the cooling racks.

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