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
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
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.
CUT OUT SUGAR COOKIES
Delicious melt in your mouth sugar cookie dough for using your favorite cookie cutters. The cookies are so good that sometimes I don't even bother to frost them. I found a similar recipe online and tweeked it to the following.
Provided by Portae
Categories Dessert
Time 17m
Yield 24 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 149.1, Fat 8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 131.6, Carbohydrate 17.6, Fiber 0.3, Sugar 7.5, Protein 1.7
SUGAR COOKIE CUT OUTS
This classic recipe is from Tupperware. I have used it for 20 + years with good result. I have tried other but always make a batch of these for Christmas.
Provided by Aroostook
Categories Dessert
Time 2h8m
Yield 60 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59.4, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 44.1, Carbohydrate 7, Fiber 0.1, Sugar 3, Protein 0.7
THE BEST SUGAR COOKIE CUT-OUTS W/ ICING
This recipe makes about a MILLION of the best sugar cookies I've ever had! I'm not sure exactly how many...6 dozen was a guess...maybe more! The icing dries to be nice and firm. Perfect for stacking.
Provided by Mudpupsall
Categories Dessert
Time 32m
Yield 6 dozen
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1345.3, Fat 37.2, SaturatedFat 22, Cholesterol 195.5, Sodium 618.3, Carbohydrate 230.1, Fiber 4.4, Sugar 107.1, Protein 21.6
FLUFFY "CUT-OUT" SUGAR COOKIES
Have you ever had those sugar cookies at publix that are really fluffy and cake like? Well hear is that recipe. I think its the sour cream that makes it so fluffy. I also roll them out maybe 1/4 in thick and under cook them a little but thats probably a personal preference. They do take a little work just like any cut-out cookies but this is something that anytime I ask someone in our family what I can bring for dessert they always say this! I use my kitchen aid but before that I would use my hand blender as long as I could and then mix the last part of the flour in by hand. Hope you enjoy.
Provided by 998171
Categories Dessert
Time 1h7m
Yield 5 dozen cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1362.2, Fat 50.4, SaturatedFat 29.8, Cholesterol 233.1, Sodium 1160.8, Carbohydrate 205.8, Fiber 4.4, Sugar 82.2, Protein 21.9
SUGAR COOKIES (CUT-OUT)
I got this recipe from a friend of mine years ago who was a cake baker. I love this recipe because there is no chill time for the dough and they are flaky, light, melt-in-your-mouth goodness! You can easily double or triple this recipe. I use a buttercream frosting for icing.
Provided by kookiebaker
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1070.7, Fat 50.3, SaturatedFat 30.4, Cholesterol 246, Sodium 697.5, Carbohydrate 138.6, Fiber 3.1, Sugar 50.5, Protein 16.5
SUGAR COOKIE CUT-OUTS
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
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
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