Cutoutcookies Recipes

CUT-OUT COOKIES

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.

CUT OUT COOKIES

Steps:

• Cream margarine, sugar and vanilla.
• Add eggs.
• Sift dry ingredients together.
• Add to creamed.
• Chill 3 to 4 hours.
• I always leave over night and it is a lot easier to roll.
• On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
• Use flour for rolling pin and cutters.
• Cut to desired shapes.
• Bake at 375° for 6-8 minutes depending on thickness of cookies.

PERFECT CUT-OUT COOKIE DOUGH

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.

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

CUT-OUT COOKIES

Steps:

• Icing:;
• 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.

CUTOUT COOKIES

Steps:

• Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring, Stained Glass, or Puzzle directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.

EASY CUT-OUT COOKIES

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.

CUT OUT COOKIES

Steps:

• In a large bowl, cream together butter and sugar and then add in eggs.
• In a separate bowl or plastic bag, combine all dry ingredients and mix well. Mix the dry ingredients in to the butter mixture.
• Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours or overnight.
• Preheat oven to 375 degrees.
• Once chilled, take approximately 1/5 of the dough and place on lightly floured surface. Roll dough out to about 1/4 inch thickness and using flour dipped cookie cutters, cut out the dough and place on cookie sheets. Bake for 8-10 minutes (oven temps vary so check around 7 mins).