Roxstarbakes Cut Out Sugar Cookie 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.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

TOUCAN CAKE

Steps:

• Make sure to prepare all of your ingredients in advance! This includes five 6" vanilla cakes colored pink, a 2.5" round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
• Create your sugar cookie toppings:.
• You'll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.
• Fill, crumb coat and frost the cake:.
• Prep four of your cakes by cutting out a hole in the center with the 2.5" round cookie cutter. Stack by frosting with buttercream in between each layer.
• Once you've stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.
• Close the cake with the final layer and then crumb coat and frost your cake.
• Prepare your toucan:.
• Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.
• Decorate the cake:.
• Refrigerate the cake. Pro tip: you'll want a very, very cold cake for this step.
• Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.
• Place your wafer paper toucan on the cake:.
• Pro tip: place the toucan on last as warmth and too much moisture can make it curl.

DELILAH'S FROSTED CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

TOTORO CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preparation: The least stressful way to bake a project is to prep everything in advance. This includes two 6" sugar cookies with chocolate chips (double the recommended recipe), buttercream in two colors, raw cookie dough balls, a template of your choice and an Exacto knife for cutting out the template. In your prep, create the Totoro template.
• Making the cookies: Place a baking mat or parchment paper on a half sheet pan (a baking mat is easier because it's heavier. Spread the cookie dough across a half sheet pan and then place chocolate chips. Place a piece of parchment paper over this and then roll out the dough until desired thickness. (Pro tip: the cookie won't get any thinner than your thickest chocolate chips. If you'd like a thinner cake use mini chocolate chips.).
• Refrigerate for ½ hour until completely firm. Lightly outline the Totoro template and then peel the template away. Now make slices all the way around the cake to prep for removing. Next, you can cut by re-outlining the original template. Then remove all of the remaining pieces.
• Baking: Refrigerate the cookie for 15 minutes then bake directly. Bake until barely seeing brown around the edges. (Pro tip: because this cookie is larger it helped to have another baking sheet in the oven on the top level. Let completely cool.).
• Fill, crumb coat and frost the cake: Place the first layer of the cookie cake on a serving tray. Now pipe an outline of buttercream with a large star tip. Inside of that outline, place the chocolate chip cookie dough. Alternate to your liking.
• Making decorations: For that next-level detail I used royal icings to make the arrows in his belly.
• Final decorating: Place the second layer of the cake now. Create two outlines using an edible marker-one for Totoro's body and then the second for his belly. Pipe buttercream using star and round tips of your choice (try Wilton tip size 10 and 199). Now add his eyes (these were candies) and stomach arrows for a finishing touch! (Pro tip: for more color you could fill his belly with candy!).

MY FAVORITE ROLL OUT SUGAR COOKIES

Steps:

• Cream sugar and margarine; add egg and flavorings and mix well.
• Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
• Heat oven to 375°F.
• Roll out 3/16-inch thick.
• Bake 7-8 minutes until delicately brown.
• Let cool.
• Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
• Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
• Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
• Blend well.
• Food coloring may be added, if desired.

ROLL ABOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together the sugar, shortening, and eggs. Add dry ingredients and then add milk and vanilla.
• Roll out dough on floured surface and cut with cookie cutters. Place on cookie sheets. Bake for 8 to 10 minutes. Do not let cookies get too brown, only slightly around the edges. Store in a tightly closed container. They freeze well also.

ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.
• Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.