BRIDGET'S CUT OUT COOKIES
If you've been looking for the best Cut Out Cookies Recipe, this is the one! It's a solid, reliable recipe that's great for decorating.
Provided by Joanne Ozug
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat the oven to 350F.
- Line three cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
- In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
- Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
- Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
- Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
- After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
- Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 141 mg, Sugar 16 g, ServingSize 1 serving
PERFECT VANILLA ALMOND CUT-OUT COOKIES
These Cut-out Cookies are easy, keep their shape well after baking, and are tender and buttery. They are light in color even after baking, which makes them a great canvas for your decorating whims.
Provided by Chew Out Loud
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder. It's important to measure flour accurately; use scoop/level method to ensure proper measurement. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, at least 2 minutes; use rubber spatula to scrape down sides as needed. Be sure to mix the full amount of time or longer. Add the egg and extracts and mix to fully incorporate.
- Switch to low speed. Gradually add the flour mixture gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
- Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but soft and pliable.
- Roll dough out on a floured surface to about 1/4" thick and cut into shapes. Place cookie shapes on parchment-lined baking sheet and freeze entire cookie sheet for 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)
- Transfer sheet of semi-frozen cookies straight into the preheated oven (only bake 1 sheet at a time.) Bake larger/thicker shapes (3.5 to 4 inch diameter) for 9-11 minutes and smaller shapes 7-8 minutes. *It's important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they're baked a bit long, they'll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked. They will set upon cooling.
- Let cool a few minutes on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating.
Nutrition Facts : ServingSize 1 g, Calories 78 kcal, Sugar 5 g, Sodium 52 mg, Fat 4 g, SaturatedFat 2 g, TransFat 0.2 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 10 mg, UnsaturatedFat 1.2 g
DECORATED CHRISTMAS CUTOUT COOKIES
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PERFECT CUT-OUT COOKIE DOUGH
This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy.
Provided by Sarah Z
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 17.3 g, Cholesterol 30.8 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.8 g, Sodium 164.3 mg, Sugar 5.2 g
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
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.
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- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Cream the butter and both sugars together. If you have any brown sugar lumps, you should crush them up or pull them out. They make weird dents in your baked cookies.
- Before you add the flour, let's have a little chat. Different altitudes need different amounts of flour. Differences in humidity will the change the amount of flour you should add.
- Bake at 350F. If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 10-12 minutes.
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