Sugarcookiecutouts Recipes

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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

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

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

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

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



Sugar Cookie Cutouts image

I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. -Elizabeth Walters, Waterloo, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 eggs
1/4 cup half-and-half cream
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half-and-half cream
Food coloring and colored sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

Nutrition Facts :

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

CHOCOLATE SUGAR COOKIE CUT-OUTS



Chocolate Sugar Cookie Cut-Outs image

These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.

Provided by Food Network Kitchen

Time 2h10m

Yield 36 to 48 cookies

Number Of Ingredients 14

1/2 teaspoon fine salt
2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
3 ounces semisweet or bittersweet chocolate, melted
Royal Icing, recipe follows
Your favorite sprinkles and nonpareils, for decorating
Two 1-pound boxes confectioners' sugar (about 7 1/2 cups)
1/2 cup plus 2 tablespoons meringue powder
Food coloring , such as gel coloring, if desired

Steps:

  • Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
  • Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
  • Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
  • Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
  • Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
  • Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
  • Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
  • Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

GRANDMA AMICO'S BUTTERMILK SUGAR COOKIE CUTOUTS



Grandma Amico's Buttermilk Sugar Cookie Cutouts image

Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like. Dough freezes well for later cookie baking.

Provided by Lindsey Vedder

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

1 cup white sugar
½ cup shortening
½ cup buttermilk
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 cup confectioners' sugar, or more as needed
1 tablespoon milk, or more as needed

Steps:

  • Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
  • Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
  • Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
  • Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 25.9 g, Cholesterol 8 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 170.8 mg, Sugar 13.8 g

SUGAR COOKIE CUT-OUTS



Sugar Cookie Cut-Outs image

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine.

Provided by Dreamer in Ontario

Categories     Dessert

Time 36m

Yield 36 small to medium cookies

Number Of Ingredients 9

1 cup butter or 1 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups flour
cocoa powder (optional)
decorating gel (optional)
colored crystal sugar (optional)

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, cream butter and sugar with an electric mixer.
  • Beat in the egg and vanilla.
  • In another bowl, mix together the flour and baking powder.
  • Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
  • Do NOT chill the dough.
  • Divide dough into 2 balls.
  • On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
  • Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
  • Decorate with gel and crystal sprinkle decorations, if desired.
  • Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
  • Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
  • You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
  • Cookies may be frozen in a tightly sealed container for up to 2 months.

Nutrition Facts : Calories 107.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 67.4, Carbohydrate 13.6, Fiber 0.3, Sugar 5.6, Protein 1.3

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 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

CUTOUT SUGAR COOKIES



Cutout Sugar Cookies image

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

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
ICING:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
5-1/2 cups confectioners' sugar
4 to 5 tablespoons milk
Food coloring

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.

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From gardenfrontier.com


CUT OUT SUGAR COOKIES {NO CHILL - PERFECT FOR DECORATING ... - BELLY …
2021-06-23 Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters. Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F. Bake for 10-12 minutes until just barely golden on the bottoms.
From bellyfull.net


SUGAR COOKIE CUTOUTS - CHATELAINE
Preheat oven to 375F (190C). Lightly grease baking sheets or coat with cooking spray. On a lightly floured surface, roll out dough 1/8 inch (0.25 cm) …
From chatelaine.com


SUGAR COOKIE CUTOUTS RECIPE - RECIPETIPS.COM
Roll out the dough into a thin sheet, and cut with a floured cookie cutter. Place on a parchment paper lined cookie sheet. Decorate with non-pareils, if desired. Bake at 400ºF for 7-8 minutes. Cool on wire racks. Frost the cookies if desired. NOTE: For a sweeter touch, roll out with powdered sugar rather than flour.
From recipetips.com


CUT OUT SUGAR COOKIE RECIPE - LIVE WELL BAKE OFTEN
2020-12-08 Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined.
From livewellbakeoften.com


THE BEST SUGAR COOKIE CUTOUTS RECIPE - RAE'S BAKERY
Instructions. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
From raesbakeryblog.com


BEST CUT OUT SUGAR COOKIES RECIPE - FROM MICHIGAN TO THE TABLE
2021-11-20 Combine the flour, baking soda, and the baking powder in a separate bowl. Add 1/3 rd of the flour to the creamed mixture. Once the flour is incorporated, add half the milk, and mix to combine all ingredients. Sugar Cookie Dough in a mixing bowl. Repeat with 1/3 rd of the flour making sure to mix and then add the rest of the milk.
From frommichigantothetable.com


NO CHILL SUGAR COOKIES - SIMPLY WHISKED - DAIRY FREE RECIPES
2021-11-12 For the cookies: Preheat oven to 350˚F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl with an electric mixer, beat vegan butter (or vegetable shortening) with sugar until light and fluffy, about 2 minutes.
From simplywhisked.com


EASY CUT OUT SUGAR COOKIE RECIPE (NO CHILLING THE DOUGH!)
2020-10-14 Instructions. Preheat the oven to 350 F. In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute. (Or beat by hand or use hand held electric mixer.) On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
From mirlandraskitchen.com


THE BEST CUT OUT SUGAR COOKIE RECIPE
2022-02-04 Roll the dough out to about 1/4″ thick using a rolling pin and a dusting of flour. Use your desired cookie cutter to cut out uniform shapes. Place the cookies on a baking sheet that’s lined with parchment paper. Next, put the cookie sheet back in the refrigerator for about 15 minutes to allow the dough to chill again.
From sugargeekshow.com


SOFT CUT OUT SUGAR COOKIES - THE SEASONED MOM
2020-11-28 In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
From theseasonedmom.com


EASY CUT OUT SUGAR COOKIE RECIPE - NO CHILL TIME REQUIRED!
2020-02-26 In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together at medium speed until light and fluffy. This will take about 2 minutes. Add the eggs, vanilla, baking powder, and salt . Mix until combined and smooth, scraping the sides of bowl as necessary. Add the flour.
From cookiesandcups.com


THE BEST SUGAR COOKIE CUT OUTS - MY FAMILY FAVORITE RECIPE!
I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my ...
From youtube.com


THE BEST SUGAR COOKIE CUTOUTS RECIPE - SPARKLING CHARM
2021-02-12 Grab your aprons! I am sharing my personal spin on a classic sugar cookie cutout recipe with you adding a touch of cardamom, a bit of orange juice, and a sprinkle orange zest to the dough! The Best Sugar Cookie Cutouts Recipe Ingredients. Yield: Makes 1 dozen 4″ cookies. 2 cups cake flour, plus more for dusting; 1 teaspoon baking powder; 1/4 ...
From sparklingcharm.com


SUGAR COOKIE CUTOUTS — RECIPES — QVC.COM
Directions. Preheat the oven to 350°F. In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer (using a paddle attachment if you have one), cream together the butter and sugar until smooth. Beat in the egg and vanilla.
From qvc.com


CLASSIC SUGAR COOKIE CUT-OUTS - CRISCO
DIVIDE dough in half. Roll out each half on lightly floured surface to 1 / 4 -inch thickness for crisp cookies or 3 / 8 -inch thickness for softer cookies. Cut with 2 to 3-inch cookie cutters. Place 2 inches apart on baking sheet. TOP with decorator sprinkles, if desired. Bake 8 to 10 minutes or until bottom edges are very light brown.
From crisco.com


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