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.
SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
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.
CHOCOLATE SUGAR COOKIE CUT-OUTS
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.
Provided by Food Network Kitchen
Time 2h10m
Yield 36 to 48 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
- Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
- Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.
SUGAR COOKIE CUTOUTS
I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. -Elizabeth Walters, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.
Nutrition Facts :
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
DELILAH'S FROSTED CUT-OUT SUGAR COOKIES
My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!
Provided by Delilah Lopez
Categories Desserts Cookies Sugar Cookies
Time 18m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 20.6 g, Cholesterol 11.3 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 81.7 mg, Sugar 13.9 g
CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS
If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
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
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
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 CUTOUTS - (BISQUICK)
Recipe posted by request. From a Bisquick cookbook, "In the Kitchen With Kids" section. **Note refrigeration time for dough.
Provided by newspapergal
Categories Dessert
Time 1h7m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
- Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
- Heat oven to 400*.
- Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
- (Keep remaining dough refrigerated until ready to roll).
- Cut into desired shapes with cookie-cutters.
- Place about 2 inches apart on ungreased cookie sheet.
- If using, sprinkle with colored sugar/decorating sugars.
- Bake 5-7 minutes, until edges are light brown.
- Place on wire rack to cool.
- Ice if desired.
Nutrition Facts : Calories 107.2, Fat 5, SaturatedFat 2.3, Cholesterol 17.4, Sodium 170.5, Carbohydrate 14, Fiber 0.3, Sugar 6.6, Protein 1.5
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