Perfect Sugar Cookie Cut Outs Recipe 415 Food

THE BEST CUT OUT SUGAR COOKIE RECIPE

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.

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.

SUGAR COOKIE CUTOUTS

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.

CUT OUT SUGAR COOKIES

Steps:

• Cream together softened butter and confectioners sugar.
• Whisk egg and flavor extracts in a separate bowl.
• Add the egg mixture to the butter/sugar mixture. Mix until egg is thoroughly incorporated.
• In a separate bowl, sift together flour, baking powder, and salt.
• Add the flour mixture, little by little, to the butter/sugar/egg mixture. You can tell the dough is ready when most of it sticks to the paddle. When touched, it has a little big, but does not stick to fingers.
• Roll out 1/4inch thick onto parchment paper. Dust as necessary with confectioners sugar instead of flour.
• Cut with your favorite cookie cutters, place on baking pan, and bake at 400 degrees for 7-8 minutes.
• For high altitude, add 1/4 cup of flour and reduce sugar by 2 tablespoons bake at 415 for 4 minutes.

SUGAR COOKIE CUT OUTS

Steps:

• Cream sugar and butter with a mixer until fluffy.
• Add egg and flavorings and mix well.
• Sift dry ingredients together and stir into creamed mixture.
• Store covered in refrigerator 2 to 3 hours.
• Preheat oven to 375º.
• Divide dough in half.
• Roll out on surface lightly dusted with confectioner's sugar.
• Cut with cookie cutters and place on ungreased cookie sheets.
• Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
• Cool, then decorate with egg yolk paint.
• EGG YOLK PAINT 1 egg yolk, beaten ¼ tsp.
• water Food coloring Prepare one recipe of egg yolk paint for every 2 colors desired.
• Combine egg yolk and water and mix well.
• Divide into 2 small containers.
• Stir in food coloring.
• Keep tightly covered until ready for use.
• If paint thickens, add a few drops of water.
• Paint as desired for a colored glaze, and add colored sprinkles.

THE BEST SUGAR COOKIE CUT-OUTS W/ ICING

Steps:

• In a very large mixing bowl, beat the eggs.
• Add butter, sugar, evaporated milk and mix well.
• Add a tiny amount of water to the baking soda (just enough to stir) and add to the bowl.
• Sift flour and baking powder together; blend gradually into cookie mixture.
• Chill until easily handled.
• Grease and flour cookie sheets.
• Roll dough to 1/4-inch thickness and cut into desired shapes.
• Bake at 375° for 10-12 minutes.
• Remove to wire racks to cool.
• Ice cooled cookies Icing: Sift powdered sugar into a bowl.
• Add evaporated milk and vanilla, mix well.
• Add food color if desired.

FLUFFY "CUT-OUT" SUGAR COOKIES

Steps:

• beat well 3 eggs in a small side bowl.
• mix in large bowl moisten butter (20 sec microwave should do it, if you forgot to set the butter out to soften on its on, just softened not melted), sugar, vanilla, and eggs. Blend well.
• Next add baking soda, salt, baking powder � mix well.
• Add sour cream �mix well.
• Add flour one cup at a time, once get to six cups only add a little at a time till you get the right consistency (use aprx. 6.5 cups).
• Put in freezer or fridge for a little while to make easier to handle.
• Roll out and cut into you favorite shapes. I like to place on parchment paper on my pans so they come off easy.
• Cook @ 325º until done (approx. 6-8 minutes depending on the thickness) Watch them closely dont over bake. Don't wait till they turn brown. I always watch the surface of the cookies when they are raw they look shiny once cooked they are matte.
• let cool then frost with your favorite icing recipe and decorate.

SUGAR COOKIES (CUT-OUT)

Steps:

• Mix in order given.
• Do Not Chill Dough!
• Roll out on lightly floured surface.
• Place on greased cookie sheet 2 inches apart.
• Bake in 400 degree oven for 10-15 minutes or until the edges are light brown.
• Completely cool before icing.

SUGAR COOKIE CUT-OUTS

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.