I’ve shared this cookie recipe with people who have taken my class and decided to share it with EVERYONE! It’s super simple and makes for perfect cut outs (in my opinion). Now, keep in mind I did not come up with this recipe on my own. Believe it or not it is the Mrs. Field’s cut out recipe (with one minor tweek). I have tried several different recipes, including family recipes, and they never turned out quite right. Until I found this one!
Enjoy.
Sugar Cookie Cut Outs
1 1/2 sticks of softened butter (salted)
3/4 cup granulated sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
Directions:
Using a stand mixer with a paddle attachment, cream together butter and sugar until fluffy; add egg and vanilla and beat until mixed. Gradually add flour until dough is no longer sticky but not dry. (You may need a tad bit more flour depending on how soft your butter was). Gather dough and wrap in plastic wrap. Refrigerate for at least 2 hours (I like to leave it overnight) or place in the freezer for about 45 minutes. You want the dough to be stiff enough to roll out with out falling apart. Roll dough about 1/4 inch thick (or thicker if you like). Cut as desired.
Set oven to 350 and bake for approx 8-10 minutes. TIP* Watch your first batch, depending on your oven they may be done quicker or may take longer.
Helpful cookie tips:
*Always preheat your oven
*Make sure you leave room between cookies to allow them to expand a little.
*Try to bake cookies of a similar size in the same batch to avoid over-baking smaller cookies.
*Place uncooked cookies on cool baking sheets or in the refrigerator.
*Watch the baking time. Check cookies at the minimum time-even one minute can mean the difference between a cookie that is done and a cookie that is ruined.
*Cool cookies on wire racks. This will allow the steam to evaporate and will prevent cookies from becoming soggy.
*Make cookies up to a month in advance and store unfrosted in an airtight container in the freezer.
*Most cookies have a shelf life of 2 weeks, don’t be afraid to bake in advance!
For my Royal Icing recipe click <here>
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