PERFECT CUT-OUT COOKIE DOUGH
This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy.
Provided by Sarah Z
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
- Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
- Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 17.3 g, Cholesterol 30.8 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.8 g, Sodium 164.3 mg, Sugar 5.2 g
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
BEST BUTTER COOKIES (CUTOUTS)
These cookies are one of my many usual cutout cookie recipes for Christmas cookies. Prep time includes chill time for dough. From Land O Lakes.
Provided by Parsley
Categories Dessert
Time 2h9m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
- Combine flour and baking powder and gradually beat inches.
- Chill dough for about 1 hour.
- After dough has chilled, preheat oven to 400.
- Roll dough on to lightly floured surface to about 1/8-1/4" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
- Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.
Nutrition Facts : Calories 733.1, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 349.7, Carbohydrate 89, Fiber 1.7, Sugar 41.1, Protein 8.1
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
EASY CUT-OUT COOKIES
Easy Cut-Out Cookies could easily become your go-to holiday cookie recipe. Easy Cut-Out Cookies are both super simple to make and supremely fun to decorate. Make your favorite shapes today and get the kids' creativity flowing!
Provided by My Food and Family
Categories Festive 2019
Time 32m
Yield 20 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Process nuts in food processor until finely ground. Add flour, dry pudding mix, sugar and baking powder; pulse until blended.
- Add cream cheese and butter; process just until blended. With food processor running, add egg through feed tube at top of processor, processing until blended. (Dough might look crumbly.)
- Place dough on lightly floured surface; knead until smooth. Divide dough in half. Roll out one portion on lightly floured surface to 1/4-inch thickness; cut into assorted shapes using 3-inch cookie cutters, rerolling scraps as necessary.
- Place cutouts, 1 inch apart, on baking sheets sprayed with cooking spray. Repeat with remaining dough.
- Bake 10 to 12 min. or until edges are lightly browned. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.9198 g, Sugar 0 g, Protein 3 g
FABULOUS CUT-OUT COOKIES
I've tried many recipes for roll-out, cut-out cookies and this is IT! The cookies are tender and have a perfect taste. It doesn't make a gigantic amount either. For chocolate cookies, stir 3 oz melted unsweetened chocolate into the dough.
Provided by wife2abadge
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Beat in egg and vanilla.
- Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
- If the dough is too stiff, add water one tsp at a time.
- Do not chill the dough.
- Divide dough into two balls.
- Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
- Cut out cookies.
- Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
- Frost & enjoy!
Nutrition Facts : Calories 192.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 33.7, Sodium 121.4, Carbohydrate 24.5, Fiber 0.5, Sugar 10.1, Protein 2.4
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