Classic Cut Out Sugar Cookies Recipes

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CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS



Classic Christmas Sugar Cookie Cutouts image

If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 60

Number Of Ingredients 12

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half

Steps:

  • In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  • Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  • Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

EASY CUT-OUT SUGAR COOKIES



Easy Cut-Out Sugar Cookies image

Rolled sugar cookies ready for decorating. With a new method for mixing there's no need to soften the butter or chill the dough before cutting out cookies!

Provided by Land O'Lakes

Categories     Cut Out     Sugar     Butter     Sweet     Baking     Creating New Traditions     Dairy     Cookie     Dessert     Cookie     Dessert

Yield 32 cookies

Number Of Ingredients 8

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup cold Land O Lakes® Butter cut into chunks
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
  • Combine flour, baking powder and salt in small bowl; set aside.
  • Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
  • While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.
  • Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
  • For directions to achieve a marbled look, follow the steps in The Royal Icing Technique You Need to Know This Holiday Season.

Nutrition Facts : Calories 120 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 85 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CLASSIC CUT OUT SUGAR COOKIES



Classic Cut Out Sugar Cookies image

Classic Cut Out Sugar Cookies, they are the main essential cookie to make for the holidays. This recipe is easy and timeless to make.

Provided by Deanna

Time 2h8m

Number Of Ingredients 9

1 1/2 cups confectioners' sugar
1 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
colored sprinkles

Steps:

  • Cream sugar and butter with a mixer until fluffy.
  • Add egg and extracts and mix well.
  • Sift the cream of tarter, baking soda, and flour together and stir into creamed mixture.
  • Cover and store in the refrigerator 2 to 3 hours.
  • Preheat oven to 375º. and divide dough in half.
  • Roll out on surface lightly dusted with confectioner's sugar.
  • Cut with cookie cutters and place on ungreased cookie sheet
  • Sprinkle on the colored sugars onto the dough.
  • Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
  • Cool on a rack, then ENJOY!

Nutrition Facts : Calories 148 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, Sodium 57 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat

CUT-OUT SUGAR COOKIES



Cut-Out Sugar Cookies image

My mother-in-law uses this recipe every holiday season to bake cookies with the kids. I'm not much of a sugar cookie person, but these taste wonderful and hold up to shaping very well. They don't get dry and hard like so many other recipes. When cookies are cool you can ice and decorate. Store in a tightly sealed container with waxed paper between layers at room temperature for up to 2 weeks or freeze for up to 3 months.

Provided by StevenandMaggie McClain

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 3h10m

Yield 60

Number Of Ingredients 6

4 egg yolks
½ cup almond paste, broken into pieces
2 cups unsalted butter, chopped and softened
1 ¾ cups white sugar
½ teaspoon salt
3 ¾ cups all-purpose flour

Steps:

  • Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended.
  • Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 12.7 g, Cholesterol 29.9 mg, Fat 7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 21.1 mg, Sugar 5.9 g

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.

Provided by GLJCAT

Categories     Desserts     Cookies     Sugar Cookies

Yield 36

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ cup heavy whipping cream
½ cup colored sugar for decoration

Steps:

  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
  • Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g

CUT-OUT COOKIES



Cut-Out Cookies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h42m

Yield 25 to 30 cookies

Number Of Ingredients 10

6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes

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.

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.

Provided by Food Network Kitchen

Categories     dessert

Time 3h55m

Yield about 30 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
  • Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
  • Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
  • Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
  • For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
  • Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

Use cookie cutters to cut seasonal shapes from a few cups of Gloria's dough. Prepared frosting and colored sugar make it a snap to decorate these classic Christmas cookies.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 2

2 cups Basic Cookie Dough
Colored sugar and frosting of your choice

Steps:

  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Using 2-1/2-in. cookie cutters, cut out desired shapes. Place 2 in. apart on ungreased baking sheets. Leave plain or sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until the edges are golden brown. Remove to wire racks to cool. Frost plain cookies; sprinkle with colored sugar if desired.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CUTOUT SUGAR COOKIES



Cutout Sugar Cookies image

This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet, which makes it an excellent canvas for sugary holiday adornments, like Royal Icing. The dough warms quickly because of the high butter content, so work fast to roll, cut out and transfer the dough to the baking sheets to get the best results.

Provided by Sara Bonisteel

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield 2 1/2 dozen 3-inch cutout cookies

Number Of Ingredients 7

1/3 cup granulated sugar
2/3 cup unsalted butter, at room temperature
Pinch of salt
1 large egg
1/4 teaspoon vanilla extract
2 cups cake flour
Icing, sprinkles and dusting sugar, for decorating

Steps:

  • Combine sugar and butter in a mixing bowl or in the bowl of a stand mixer.
  • Using the paddle attachment of the mixer, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. Lightly stir in salt, egg and vanilla.
  • Stir in flour in thirds. Add just enough to make a dough that forms a mass and that is very soft but not sticky. It should be pale yellow in color.
  • Gather dough in a ball, wrap in wax paper or plastic wrap and chill for at least 1 hour, and preferably 3 or 4 hours or overnight.
  • Heat oven to 350 degrees. On a floured surface, roll chilled dough to a thickness of about 1/8 inch. Dust rolling pin and dough with cake flour as needed. Using cookie cutters, make shapes and transfer to baking sheets lined with parchment paper.
  • Bake for 7 to 9 minutes, depending on the size of the cookie. The bottoms should be just beginning to turn golden. If they're brown, you've cooked the batch too long.
  • Transfer cookies to cooling rack. Let cool completely, then decorate with icing, sprinkles and dusting sugars.

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 55

Number Of Ingredients 13

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

Steps:

  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g

CLASSIC OLD-FASHIONED SUGAR COOKIES



Classic Old-Fashioned Sugar Cookies image

Handed down from my great-grandmother Ferdig, this classic sugar cookie recipe is rich in flavor and can be cut thick for softer cookies or rolled paper-thin for crispy cookies. They freeze very well and I've never found a recipe I like better ... but then I am a little biased. Prep time does not include time to chill cookie dough.

Provided by Park Rangerette

Categories     Dessert

Time 18m

Yield 2 dozen, 6 serving(s)

Number Of Ingredients 7

1 teaspoon baking soda
2 teaspoons cream of tartar
3 cups flour
1 cup butter, softened at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla

Steps:

  • Combine baking soda, cream of tartar and flour mixing well. With your hands, knead in softened butter.
  • In a small bowl, beat eggs and mix well with sugar and vanilla.
  • Pour egg mixture into flour mixture and again using your hands, mix this really well.
  • Chill dough. It will be quite hard when it is completely chilled. Using a table knife, cut off chunks to roll out on a well-flour surface to desired thickness - thin cookies will get crispy when baked, thicker cookies will puff and stay soft. Cut into desired shapes.
  • Bake in a 350 degree oven until the edges begin to brown; be careful not to overcook if you want them to stay soft after cooling!
  • After completely cooled, decorate the cookies. These will freeze really well!

Nutrition Facts : Calories 658.9, Fat 33, SaturatedFat 20.1, Cholesterol 151.8, Sodium 452.9, Carbohydrate 82, Fiber 1.7, Sugar 33.8, Protein 8.9

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From lifeloveandsugar.com


CLASSIC CHRISTMAS SUGAR COOKIES (WITH ICING!)
2021-11-21 Add the egg and mix till combined. Step 2: In another bowl, whisk to combine the flour, baking powder, and salt. Step 3: With the mixer set to low speed, gradually add the flour mixture and mix until combined. Step 4: Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
From crayonsandcravings.com


CLASSIC CUTOUT SUGAR COOKIES RECIPE | PARENTING PATCH
2019-11-23 Cut the dough using holiday cookie cutters. Place the cookies on an ungreased cookie sheet. Decorate with colored sugar. Bake for 8 to 12 minutes or until golden. Allow the cookies to cool slightly before removing from the cookie sheet. Allow the cookies to cool thoroughly. Store the sugar cookies in an airtight container. Advertisements. Image Credits. …
From parentingpatch.com


HOW TO MAKE CUT OUT SUGAR COOKIES - GO BOLD WITH BUTTER
Step 2: Cream Butter & Sugar Cream 3/4 cup of butter and 1 cup of sugar until well incorporated. Add one egg and 2 teaspoons of vanilla and mix until light, fluffy, and paler in color.
From goboldwithbutter.com


CLASSIC SUGAR COOKIES RECIPE | COOK THE BOOK - SERIOUS EATS
2020-08-25 Sprinkle the cookies on each baking sheet with some of the remaining 2 tablespoons of sugar (you may not use it all) just before they go into the oven. Bake one pan at a time, rotating the sheet about halfway through, for 10 to 13 minutes, until light golden brown. Transfer to a rack to cool completely.
From seriouseats.com


CLASSIC CUT OUT SUGAR COOKIE & ROYAL ICING RECIPE
2021-03-21 I love baking and decorating sugar cookies, and I think this is the best recipe out there! It makes about 36 medium sized cookies. Follow the instructions carefully! Also see the recipe for royal icing below. It's the best for decorating your cookies! Classic Cut Out Sugar Cookies 1 cup butter (unsalted is best for
From sweetenthedayblog.com


CHRISTMAS CUT OUT COOKIES (+ HOMEMADE ICING) - AVERIE COOKS
2021-09-13 How to Make Christmas Cut Out Cookies. Step 1: In a medium mixing bowl, whisk together the flour, baking powder, and salt and set it aside. Step 2: To the bowl of a stand mixer, cream together the sugar and butter until light and fluffy before adding the egg and vanilla, and beat just until combined. Step 3: Add in the dry ingredients and mix ...
From averiecooks.com


CUT OUT SUGAR COOKIES (NO-CHILL RECIPE) - FAVORITE FAMILY RECIPES
2021-01-29 In a medium-sized bowl, combine flour, salt, and baking powder. Add flour mixture to sugar mixture a little at a time. Mix until the dough pulls away from the sides and forms a soft ball when pressed together. Remove dough from bowl and …
From favfamilyrecipes.com


CLASSIC SUGAR COOKIES - THE RECIPE LIFE
2021-12-20 Then add the eggs (slightly beaten) and vanilla extract. Mix until combined. Then add the salt and baking soda. Mix until combined. Then gradually add in the 6 cups of flour scraping the sides to make sure all is incorporated. Once everything is mixed, lay out a 2-3 foot sheet of plastic wrap.
From therecipelife.com


41 CUTOUT COOKIES TO MAKE ALL YEAR LONG - TASTE OF HOME
2020-12-08 Graffiti Cutout Cookies. Talk about playing with your food! An edible color spray lets you create ombre and color blends unlike other decorating techniques. To create the ombre effect, hold a sheet of paper over already-painted sections as you add layers the color. —Shannon Norris, Cudahy, Wisconsin. Go to Recipe.
From tasteofhome.com


CUT OUT SUGAR COOKIES {SECRET INGREDIENT} - CELEBRATING SWEETS
2020-11-12 Instructions. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, powdered sugar and granulated sugar until smooth and combined. Add extracts and eggs and beat until combined, scraping the sides and bottom of the bowl as needed. In a separate bowl, combine flour, baking powder, and salt.
From celebratingsweets.com


CUT-OUT SUGAR COOKIES - SIMPLY SO GOOD
2019-02-08 Gather and measure all ingredients. Softened butter, egg yolks, sugar, vanilla, and flour. Preheat oven to 300 degrees and line a baking sheet with parchment paper then set aside. In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes. Mix in egg yolks and vanilla.
From simplysogood.com


CUT OUT COOKIE DOUGH RECIPES - THERESCIPES.INFO
Sugar Cookie Cutouts Recipe | Allrecipes tip www.allrecipes.com. Cover dough, and chill for 2 to 3 hours, until firm.Step 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Step 3 On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters.Place cookies 1 inch apart on the prepared cookie sheets.
From therecipes.info


EASY CUT OUT SUGAR COOKIES - THE CLEAN EATING COUPLE
2020-12-02 Use your favorite cut out shapes to cut out the cookies. Use a thin metal spatula to transfer cookies to a greased or parchment lined baking sheet. Sprinkle with colored sugar or sprinkles if you like. Bake for 5-8 minutes until browned on edges. Cookie Baking Tip: Add a piece of scrap dough to your cookie sheet.
From thecleaneatingcouple.com


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