CUT-OUT BUTTER COOKIES
These are very yummy cut-out type cookies. You may end up not needing all of the 2 1/2 cups of flour.
Provided by MELISSAPARCEL
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
- Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky.
- Roll out dough to approximately 1/8 inch thickness. Cut out with cookie cutters and place on cookie sheets. Bake for 10 minutes.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 36.7 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 231.9 mg, Sugar 16.9 g
OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING
These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!
Provided by Becky
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 13
Steps:
- Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
- Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
- Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
- Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g
EASY CUT-OUT COOKIES
This is the easiest and the best tasting sugar cookies you will eat. It's so easy kids will always request it!
Provided by Tina Curtis
Categories Desserts Cookies Sugar Cookies
Time 2h45m
Yield 36
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the flour and confectioners' sugar. Stir in the melted butter, egg, and vanilla until well blended. Cover, and refrigerate dough for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 9.3 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 38.5 mg, Sugar 3.3 g
BRIDGET'S CUT OUT COOKIES
If you've been looking for the best Cut Out Cookies Recipe, this is the one! It's a solid, reliable recipe that's great for decorating.
Provided by Joanne Ozug
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat the oven to 350F.
- Line three cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
- In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
- Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
- Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
- Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
- After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
- Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 141 mg, Sugar 16 g, ServingSize 1 serving
BUTTER COOKIES I
Butter-rich cookies.
Provided by Chelsea Cliff
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
- Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
- Bake in preheated oven until cookies are light brown at the edges, 12 to 15 minutes (depending on their size).
Nutrition Facts : Calories 144.7 calories, Carbohydrate 21.7 g, Cholesterol 29.1 mg, Fat 5.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 42.4 mg, Sugar 11.2 g
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CUT-OUT BUTTER COOKIES RECIPE | LAND O’LAKES
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4.4/5 (13)Calories 80 per servingServings 48
- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, egg and vanilla. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Cover; refrigerate 1 hour or until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely.
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4.4/5 (11)Calories 95 per servingServings 42
- Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
- Divide dough in half; wrap in each half in plastic food wrap. Refrigerate at least 2 hours until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned.
CUT-OUT BUTTER COOKIES RECIPE | MYRECIPES
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- Beat butter at medium speed with an electric mixer until creamy. Add sugar gradually, beating well. Add eggs and vanilla; beat well.
- Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces, and flatten into disks. Wrap in plastic wrap; chill 1 hour.
- Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3- or 4-inch cookie cutters. Place on prepared baking sheets.
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