EASY CUT-OUT SUGAR COOKIES
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
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
CUT-OUT SUGAR COOKIES
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
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
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
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
CUTOUT SUGAR COOKIES
Cutting fun shapes from sweet dough and decorating the cookies with icing and candies is a Christmas-time tradition many families, including Sherry Taylor's. "This easy sugar cookie recipe yields delicious results," assures this Metropolis, Illinois subscriber.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen (3-inch cookies).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.
Nutrition Facts : Calories 525 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 278mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
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.
CHRISTMAS CUTOUT SUGAR COOKIES
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
- In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
- Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.
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- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. (See Kelly's Notes.)
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