MARBLED SUGAR COOKIE CUTOUTS
A fun new way to decorate holiday sugar cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 27
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
- On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
- Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g
MARBLED HEART SUGAR COOKIE CUTOUTS
Bake some Valentine's Day memories with swirly sweet sugar cookies. Easy to make, and fun to gift!
Categories Dessert
Time 1h15m
Yield 22
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl pink and 1 bowl purple by stirring in each food colour.
- On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward centre on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch heart-shaped cookie cutter; place cutouts 2 inches apart on ungreased baking sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from baking sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 22 cookies, Sodium 100 mg, Sugar 12 g, TransFat 0 g
CUTOUT SUGAR COOKIES WITH MARBLED ICING
A classic cutout sugar cookie with just the right amount of crispiness on the edges and softness in the middle that is dipped into delicious marbled icing.
Provided by Julie Blanner
Categories Cookies
Time 1h55m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Add egg and vanilla until just combined.
- Gradually add flour (reserving about 3 tablespooons) and salt.
- Cover dough and refrigerate 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Remove dough and roll on a floured surface to 1/4" thick. Using cookie cutters, cut into desired shapes.
- Transfer to baking sheet. Bake 10 minutes or until cookies have set. Allow to cool 1 minute before transferring to a cooling rack. Cool completely before icing.
Nutrition Facts : Calories 243 kcal, Carbohydrate 40 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 59 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
SUGAR COOKIE CUTOUTS
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eighteen to twenty 4-inch cookies
Number Of Ingredients 7
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.
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
MARBLED EASTER EGG SUGAR COOKIE CUTOUTS
Inspired by swirly dyed Easter eggs, these colorful cookies are a fun recipe to make as a family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 22
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
- On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g, TransFat 0 g
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