cut out

Crumbly, crunchy and delicate black cocoa shortbread cookies with a deep flavor are so versatile. Use them to make home-made oreos, cut them out in any shape, gift them for the holidays, they are delicious!

Black Cocoa Shortbread Cookies

flour

g black cocoa powder (dutch processed)

cocoa powder (dutch processed)

tsp salt

sugar

butter

tsp vanilla extract (optional)

- 1 tbsp water

Sift together the flour, both cocoa powders and sugar in a bowl.

Add salt and mix.

Add the cold butter in little pieces and then work them into the flour mixture with your hands, or blitz the mixture in a food processor. You want to get something resembling breadcrumbs. This is called the crumbing method.

Now add the vanilla extract and just enough water so that the dough comes together. You may need from 1/2 tbsp to 1 tbsp of water so add it slowly, mix the dough and see if you need more.

Shape the dough into a disk and wrap it into cling film. Place in the fridge for 10-20 minutes, enough to make the dough firmer but soft enough to roll it.

Preheat the oven to 180 °C and prepare a baking sheet lined with parchment paper.

Dust a clean surface or a parchment paper with cocoa powder (to keep the color of the cookies), place your cookie dough disk on top and dust it with cocoa powder (you can use another parchment paper on top).

Roll the dough to about 4 mm thickness. Run a spatula under the dough to make sure it&#x27;s not stuck.

Cut out desired shapes and place them on the prepared baking sheet. They do not really spread out and keep their shape so you can place them fairly close.

Re-roll the remaining dough, cut out cookies and repeat until you have no dough left.

Bake for 12-13 minutes.

As soon as they come out of the oven, flatten them out with something flat (I used a cake server, pressed on the cookie and moved it around the cookie almost like ironing them), or you could place another flat and heavy tray on top of them.

Wait for them to cool completely and then you can enjoy, or fill them with buttercream.

These gluten-free cut-out sugar cookies are now a go-to Christmas cookie recipe in our house!!  A few simple tricks make the dough super easy to work with and the cookies don't spread while baking!

Cut-Out Sugar Cookies That Don'T Spread!

butter (cold, but not frozen, cubed*)

vanilla extract

almond extract

½ cups sweet white rice flour (Bob's Red Mill)

tapioca starch (Bob's Red Mill)

xanthan gum

salt

milk (if needed)

food coloring

tbsp milk (optional)

Cut-Out Sugar Cookies that Don't Spread!

Preheat oven to 375 degrees.

In the bowl of an electric mixer combine cold butter and sugar.  Mix on medium for 1-2 minutes, or until butter and sugar are just combined.

Add egg, vanilla and almond extract.  Continue mixing for 1-2 more minutes.

In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt.  Toss to combine.

Slowly add dry ingredients to the butter sugar mixture.  Continue mixing on medium until dough starts to form a ball.

Place dough out on a lightly powdered sugar-coated surface.  Roll dough out to ¼ -&nbsp;⅓  inch thickness.

Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.

Bake cookies for 9-11 minutes or until edges just begin to brown.

Let cookies cool completely before frosting.

In a medium-sized bowl place, mix egg whites over medium speed for 1 minute.  Add butter, vanilla and 1 cup powdered sugar.  Mix until sugar is incorporated.

Add remaining sugar incrementally and mix well between each addition.  If frosting is too thick, add 1-2 tbsp milk until desired consistency is reached.

Add food coloring as desired.

Frost cookies using a toothpick to spread the icing where you want it on the cookies.

Family Icing:

Place egg white in a medium bowl.  Mix egg white for 1-2 minutes or until it becomes frothy.  Add vanilla and mix for another minute.

Add powdered sugar and mix over medium-low speed for 4-5 minutes.

If icing is too thick, add milk as needed to reach an easy piping consistency.

Place royal icing in a piping bag fitted with a 3M piping tip.  Pipe designs on cookies and enjoy!

Royal Icing: *optional*

https://www.youtube.com/watch?v=I7g_w00tPFI

These gluten-free cut-out sugar cookies are now a go-to Christmas cookie recipe in our house!!  A few simple tricks make the dough super easy to work with and the cookies don't spread while baking!

See the full recipe here: www.glutenfreewithlb.com/cut-out-sugar-cookies-dont-spread/

Cut Out Sugar Cookies | Gluten-Free Christmas Cookies

These Cut out Sugar Cookies with Cream Cheese Frosting are a holiday favorite! They&#039;re crisp and golden on the outside, but soft and fluffy in the middle. Topped with the BEST cream cheese frosting.

Cut Out Sugar Cookies With Cream Cheese Frosting

(1 cup) unsalted butter (softened to room temperature)

egg (room temperature)

milk (room temperature)

all-purpose flour

baking powder

oz cream cheese (softened to room temperature)

milk/half-half/heavy cream (room temperature)

Cut Out Sugar Cookies with Cream Cheese Frosting

Cream together butter and sugar using your stand (or hand) mixer.

After the butter and sugar mixture is fluffy, add in an egg, milk, vanilla, and almond extract. Beat until combined.&nbsp;

Add in the dry ingredients (flour, baking powder, salt) and mix until fully combined.&nbsp;

The dough will probably be extremely sticky, but that's ok. Cover with saran wrap and let chill for at least an hour in the fridge.

If you let it chill for more than an hour, you may need to let it rest at room temperature for 30 minutes, or it'll be too hard to roll out.

Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.

Once the dough is ready, form it into a ball the best you can in the bowl. Then roll it out using a rolling pin. *Make sure your surface and rolling pin are both well floured.*

Roll out the dough until it's about 1/8 in - 1/4 in thick.

Cut the dough into whatever shape you like. You may want to flour your cookie cutters as well.&nbsp;

Bake on a silicone mat in a preheated oven for 8 - 12 minutes.

Mine were perfect at 10 minutes: a slightly golden, crunchy exterior with a soft middle. If you want a crunchier cookie, roll these out to about 1/8 in thick and bake for a little longer.

Cool completely on a wire cooling rack.

Sugar Cookies

In your stand mixer, place cream cheese and beat until fluffy, about 1 minute.

Slowly add in powdered sugar and a pinch of salt. You may need to stop and scrape down the bottom and sides of the bowl.

Now add in the milk and vanilla and mix until combined.

Frost and enjoy!

Let the frosting completely harden before storing these at room temperature in an airtight container.

Cream Cheese Frosting

https://content.jwplatform.com/videos/RsczmRpb.mp4

Cut out sugar cookies with cream cheese frosting! These are perfectly golden on the outside yet remain fluffy in the middle!

A secret ingredient in this sugar cookies recipe makes these the SOFTEST cookies of your life! And they even hold their shape after baking

The SOFTEST Cut Out Thick Sugar Cookie Recipe

cream cheese (softened)

vanilla

In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.

Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.

Add the sugar and beat well, 1-2 minutes, until fluffy.

Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula  that I love and use for every baking project.

Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!

Scrape the dough out onto a sheet of plastic wrap (or into a ziplock or tupperware). Cover or wrap tightly and put it in the fridge for 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.)

When the dough is completely chilled, preheat oven to 350 degrees F.

Line 2-3 baking sheets with silpat baking mats  or parchment paper.

Prepare a work surface with a light dusting of flour.*

If you have not already split the dough in half, do so now. Put any dough that you are not working with in the fridge.

Use floured hands to flatten out the dough a bit, then use a rolling pin to roll it and smooth it out a little bit. Don't go too crazy here, remember we want the cookies to be THICK, about 3/8 inch. I actually busted out the measuring tape for this step. No crisp cookies, please.

Lightly dust your chosen cookie cutters with flour. Press firmly into the dough, utilizing your space wisely. Use your finger or a knife (depending on the shape) to wipe away the excess flour/dough on the outer edge of the cookie cutter before pushing them out onto the pan. This helps you get clean lines.

Place the shaped dough on the prepared baking sheet. If you are using multiple cookie cutter shapes, bake all of the same shape on the same pan. Otherwise your smaller cookies will get over baked. Leave at least 1 inch in between each cookie.

If you've taken long enough that your shaped cookies are no longer chilled, place the baking sheet in the fridge or freezer for a couple minutes.

Scrape together the excess dough and knead it together once or twice (as little as possible), then roll it out again to 3/8. Don't overwork the dough! (It will get tough.) Continue until the dough is gone. Refrigerate the dough as necessary. They should go into the oven cool.

Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Do NOT over bake. You do not want the edges or tops to brown at all. The cookies should be barely browned on the bottom. See photos.

Leave the cookies on the pan for 5 minutes, then immediately transfer to a large tupperware and cover until they are completely cooled and you are ready to frost.

Frost cookies with The BEST Buttercream Frosting for Sugar Cookies!

Eid Sugar Cookies (Small batch)

lemon

flour ((plus extra for rolling))

200 g Store bought royal icing mix OR (below)

Icing Sugar

Milk

tsp Vanilla

Salt

brushes

Preheat your oven to 375 F and line a cookie sheet with parchment paper

Mix the butter, sugar and lemon zest until just smooth.

Mix in the egg yolk, beat 30 seconds.

Add in the flour and salt and mix, the dough will look crumbly but come together when pressed together.

If it is hot where you are then chill the dough for 30 minutes

Generously flour your surface and dump out your dough, press togehter, lightly kneading to create a smooth flour. Depending on where you are you may want to add more flour.

Roll out the dough about 1/4 inch thick and cut with cutters of choice.

Bake till the edges are golden - 10 minutes for medium sized cookies, adjust for smaller or larger ones.

Knead dough again, roll and cut cookies until it is used up

Let the cookies cool completely before icing.

If using a royal icing mix follow package decorations for a stiff icing then gradually (very gradullay, drops of water at a time) add enough water that the consistency is toothpaste like. A spoonful dropped back into the icing should disappear in 15 seconds. Tap the bowl gently on the counter to deflate air bubbles.

If making royal icing then mix the icing sugar, milk, salt and vanilla on low speed until just combined, adjust the thickness by adding more icing sugar or water to get the consistency described above.

Royal Icing

To decorate the cookies you can put your icing in a squeeze bottle or a piping bag and do a smooth white base. You can also gently dip the tops of the cookies in a bowl of icing and let it set. Use a skewer to pop any air bubbles.

Icing mixes tend to set in a few hours, homemade royal icing needs to sit out overnight.

When it is time to paint bring out your icing colors, put them on a plate or palette, take a deep breath, give your kids brushes and smile :)

Decorating

Holiday Cut-Out Cookies

Splenda® Stevia Sweetener Jar

(2 sticks) unsalted butter, softened

eggs

almond flour

baking soda

In a bowl, combine all-purpose flour, almond flour, baking soda, baking powder, and salt.

In a large bowl, cream together butter and Splenda Stevia Sweetener until fluffy. Beat in eggs and vanilla.

Gradually add the dry ingredients to the butter mixture, mixing well after each addition.

Divide dough in half; wrap each portion in plastic and refrigerate 30 minutes.

Preheat oven to 350°F. Like baking sheets with parchment paper.

On a lightly floured surface, roll chilled dough to 1⁄4”–1⁄8” thickness. Cut shapes with a cookie cutter. Place cookies 1 inch apart on baking sheets.

Bake for 10–12 minutes or until edges are lightly browned. Cool slightly, then transfer to wire racks to cool completely.

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The most viewed cut out recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine