Roxstarbakes Cut Out Sugar Cookie Recipes

SUGAR COOKIE CUTOUTS

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.

ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.
• Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DELILAH'S FROSTED CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

TOUCAN CAKE

Steps:

• Make sure to prepare all of your ingredients in advance! This includes five 6" vanilla cakes colored pink, a 2.5" round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
• Create your sugar cookie toppings:.
• You'll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.
• Fill, crumb coat and frost the cake:.
• Prep four of your cakes by cutting out a hole in the center with the 2.5" round cookie cutter. Stack by frosting with buttercream in between each layer.
• Once you've stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.
• Close the cake with the final layer and then crumb coat and frost your cake.
• Prepare your toucan:.
• Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.
• Decorate the cake:.
• Refrigerate the cake. Pro tip: you'll want a very, very cold cake for this step.
• Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.
• Place your wafer paper toucan on the cake:.
• Pro tip: place the toucan on last as warmth and too much moisture can make it curl.

ROXSTARBAKES CUT OUT SUGAR COOKIE

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.