THE BEST CUT OUT SUGAR COOKIE RECIPE
The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and don't spread! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine! Making these easy decorated sugar cookies has been our family's holiday baking tradition for 30 years!
Provided by Laura
Categories Dessert slow cooker
Time 1h45m
Number Of Ingredients 12
Steps:
- Cream together butter and sugar in the bowl of a standing mixer.
- Add vanilla and eggs and beat until combined.
- Add flour, baking powder and salt and beat until combined.
- Divide dough into two equal portions.
- Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
- Chill in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F.
- Line two to four large baking sheets with parchment paper, set aside.
- Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies).
- Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets.
- Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
- Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
- Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
- Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with second disc of dough.
- Combine all frosting ingredients in a medium bowl and whisk to combine.
- Start with 2 TBS milk and increase until your desired consistency is achieved.
- If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
- Place each color in a disposable piping bag fitted with your tip of choice.
- Once cookies are completely cooled, decorate cookies.
- Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
- Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 111.3 kcal, Carbohydrate 13.2 g, Protein 1.4 g, Fat 6 g, SaturatedFat 3.7 g, Cholesterol 27.1 mg, Sodium 89.9 mg, Fiber 0.3 g, Sugar 6.3 g, UnsaturatedFat 1.9 g
MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES
My mom's recipe for her delicious Christmas sugar cut-out cookies. This recipe uses almond flavoring instead of lemon. Best to just bake these once a year due to the high volume of sugar, butter, and deliciousness. The cookies can be stored in an airtight container stacked on each other in a cool and dry place.
Provided by Kaylie Seifert
Categories Christmas Cookies
Time 9h
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
- Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
- Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
- Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
- Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
- Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
- While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
- Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 32.6 g, Cholesterol 34.7 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 48.1 mg, Sugar 22.6 g
MOMS CUTOUT BUTTER COOKIES
This is the cookie recipe that I grew up with. My Mom, Sister I would make cookies for every season with this recipe:)
Provided by Michelle Antonacci
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Cutout Butter Cookies Sift together; 3 cups flour 1 t Baking Powder 1/2 t salt set aside Cream; 1 cup Butter,gradually add; 3/4 cup sugar Cream well Add to creamed mixture: 1 unbeaten egg 2 T cream,{1/2 & 1/2} 1 1/2 t Vanilla, beat well( I always make sure I beat this until I taste no granuels from the sugar) Blend in dry ingredients a cup at a time. Chill dough Roll out on a floured board 1/3 at a time, 1/8 in thick Cut into shapes Bake on ungreased cookie sheet 400* for 5-8 min Cool on rack Be sure to dip cutters into flour to avoid sticking.
MOM'S CUT-OUT COOKIES & FROSTING
This is my grandmother's recipe...it makes THE best cut-out cookies with a dough that is so easy to work with! The last 4 ingredients relate to the frosting...we always make at least a double batch!
Provided by Becky Hammond
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Cookies: Mix together the first 7 ingredients for the dough. Then wrap the dough in wax paper and refrigerate for at least a couple of hours.
- 2. When ready to make the cookies, preheat the oven to 425 degrees.
- 3. Only take out of refrigerator a small amount of dough at a time. Roll out the dough on a well floured pastry cloth to desired thickness and cut with cookie cutters.
- 4. Bake for approximately 6-8 minutes. Do not let the cookies get too brown!
- 5. Frosting: Combine the next 4 ingredients and beat well. Then add food coloring, if desired. Recommend to make a double batch at least! If frosting gets too hard, then just mix in a few drops of milk.
- 6. If desired, add sprinkles or other cookie decorations quickly after frosting (while the frosting is still moist).
MOM'S OAT FLOUR CUT OUT COOKIES
Mom's delicious cut out cookie recipe. The oat flour makes this almost savory and oh so special. The buttercream frosting adds a sweetness that makes these to die for! I WOULD RECOMMEND HALVING THE FROSTING RECIPE. IT EASILY MAKES TWICE WHAT YOU NEED. By far THE BEST cut out cookies I've ever had in my life. Never come out as good as mom makes 'em, tho. But still the best hands down.
Provided by Food Snob in Israel
Categories Dessert
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- To make ground oat flour:.
- place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
- To make cookies:.
- Beat together sugar and butter until light and fluffy.
- Blend in egg and vanilla.
- Combine flours and baking soda.
- Gradually add to butter mixture, mixing well after each addition.
- Cover, chill an hour.
- Heat oven to 375 degrees F.
- Roll out dough to 1/8 inch thickness on lightly floured surface.
- Cut with cookie cutter.
- Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
- Cool thoroughly.
- Decorate with butter cream frosting and sprinkles, as desired.
Nutrition Facts : Calories 191.6, Fat 10.6, SaturatedFat 6.6, Cholesterol 33.1, Sodium 110.7, Carbohydrate 23.3, Fiber 0.5, Sugar 14.8, Protein 1.5
OLD-FASHIONED CUT OUT FROSTED BUTTER COOKIES
I made these cookies with my mom when I was young. My daughter and I now make these every year for Christmas keeping the tradition going. This recipe comes out of a darling cookbook dated 1947 called Best Loved Foods of Christmas. The pictures and graphics are so adorable. Baking the cookies isn't always the fun part but the decorating is a blast! My daughter asks me every year about SUMMER time Mom, can we make Cutout cookies again this year LOL! I always say YES most certainly! The time it takes to make these is worth the time. If you share these with others you will get so many compliments! When I make these I break it up into a 2 day job. First day we bake the cookies and next day we decorate. These cookies also store well. I store them in a big air tight plastic container. Anyways have a blast making these. Your children or Grandchildren will grow up having fond memories of you and them baking these as I do with my Mother!
Provided by SoCalCookerGal
Categories Dessert
Time 35m
Yield 80 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
- Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
- Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
- Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
- SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
- I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
- Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).
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