Easy Cut Out Cookies Food

EASY CUT-OUT SUGAR COOKIES

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.

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.

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.

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

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.

SHORTBREAD CUTOUT COOKIES

Steps:

• In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm., On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool.

EASY GERMAN CUT-OUT COOKIES

Steps:

• Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
• Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
• Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

ROLL-OUT COOKIES

Steps:

• Pre heat oven to 400F degrees.
• In a large bowl cream butter and sugar with electric mixer.
• Beat in egg and vanilla.
• Mix flour and baking powder.
• Add 1 cup at a time,combining after each addition.
• You will need to add last 3/4 cup by hand.
• Do not chill dough it will be stiff.
• Divide dough into 2 balls.
• On floured surface roll out to 1/8 inch thickness.
• Use any cookie cutter and cut away.
• Bake for 6-10 minutes or until light brown.
• Enjoy!

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.