cut out cookies

Use this recipe to make cut out cookies. This great tasting cookie recipe is great plain or decorated with royal icing/glaze chocolate or fondant. It&#039;s a cross between sugar and shortbread cookies. Make 15, 3 inch cookies, 1/4 inch thick.

Cut Out Sugar Cookie REcipe

all-purpose flour (430 grams)

tsp salt

unsalted butter (1cup, 226 gramsrams)

sugar (200 gramsrams)

egg (room temperature)

tbsp Vanilla Extract

tsp baking powder (optional

tsp Almond Extract (optional)

Lemon Extract (optional)

Sift together flour (3cups/430grams), baking powder (1 teaspoon) add salt (1/2 teaspoon), set aside.

Dry Ingredients

In a mixing bowl cream together room temperature butter (1 cup / 226 grams) and sugar (1 cup/200 grams), about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and creamy in color.

In a small dish whisk together egg(1) and vanilla extract(1 tablespoon). If using, whisk in almond (1/2 teaspoon) and lemon extract(1/2 teaspoon), set aside.

Gradually add egg mixture into butter mixture. Beating well, till combined about a minute.

Lower the speed of your mixer to low. Gradually in 3 additions add flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour is blended in. At this stage you&#039;ll see chucks of cookie dough.

Dust a a large mixing bowl with 1 tbs flour. Scrape the cookie dough into a bowl. Gather dough together. Using your hands knead the cookie dough for about 10-20 seconds, until dough comes together. Shape into a disk.TIP : If dough appears too wet add 1 to 2 tablespoons of flour.

Wrap the dough in a plastic wrap and refrigerate overnight or for at least 4 hours. Or speed up the process by placing it into the freeze for 30 minutes to an hour.TIP : If yo

Preheat oven to 375F&nbsp;

If you find that dough is hard as a rock, don’t panic. Quarter the dough. Take one piece and microwave on high for 5-8 seconds to soften it up a little. It shouldn&#039;t be super soft, just soft enough so you can roll it out, you’ll still need to apply little bit of pressure. Cut up remaining dough into smaller pieces, set aside. Place microwaved piece between your rolling guides, either between 2 pieces of parchment or if you have large silicone mat you can use it also ( for the guides you can use 2 painter&#039;s sticks glued together on each side, or 2 pieces of 1/4 inch wood rods will work great, too).

Cut out as many cookies as you can.  Gather scraps and to the scraps add a fresh piece of cut up cookie dough you set aside. Re-roll and repeat until you are done with all the cookies. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 10 minutes, or in the freezer for 5.

Cream Butter and Sugar

Bake for 10-11 minutes, depending on the oven, turn the sheet once half way through the baking.

Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.

Store in an airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.

Decorate cookies as desired with royal icing or other medium that you use.

Bake

Soft, chewy cream cheese sugar cookies. This easy cut out sugar cookie recipe stays soft for days.

Cream Cheese Sugar Cookies

butter

cream cheese ((softened))

sugar

vanilla extract

almond extract

flour

baking powder

Milk consistency

Blend butter and cream cheese.&nbsp;

Add sugar, egg and extracts.&nbsp;

Mix in remaining dry ingredients and blend into the creamed mixture. Chill for 1 hour.&nbsp;

Roll out dough on floured surface until 1/4 inches thick (a must!) . Cut with desired cookie cutter shape and bake at 375 for 8-10 minutes.

&nbsp;Let cookies cool.

Mix all your frosting ingredients and add some food coloring if desired. Frost cookies when cool.&nbsp;

https://content.jwplatform.com/videos/N0iQOny8.mp4

Tips on how to make the best cut out sugar cookies. Buttery and lightly sweet, this cookie dough holds its shape when you bake it. Perfect for Christmas cookies and other holiday shapes.

Cut Out Sugar Cookies

all purpose flour

salt

salted butter* ((room temperature))

white sugar

eggs

vanilla

In a medium bowl, combine the flour and salt with a wire whisk.

In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.

Scrape down the sides of the bowl and add the flour mixture.

Mix just until combined, being careful not to overmix.

Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.

Refrigerate for 1 hour.**

On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.

Place the shapes on a non-stick baking sheet.

Refrigerate the cookie dough for another hour.

Preheat the oven to 325 degrees.

Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.

Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.

Once the cookies are cooled, decorate as desired.

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

This is the best rolled sugar cookie recipe I&#039;ve ever had - sweet and buttery with crispy edges to nibble and soft centers to munch. The dough handles easily, cuts with perfect edges, holds its shape in the oven, and doesn&#039;t get tough no matter how much you re-roll it.

Rolled Sugar Cookies Recipe

butter (melted)

tbs vanilla extract

all-purpose flour

Preheat the oven to 350

Whisk the sugar into the melted butter and let it stand until the mixture is lukewarm.

Beat in the eggs and vanilla.

Mix the flour, salt, and baking powder.

Add the dry ingredients to the butter mixture.

Chill in the freezer for 30 minutes or the refrigerator overnight.

Roll 1/8 inch thick on a lightly floured surface.

Cut as desired.

Place cookies on an ungreased cookie sheet.

Bake for 8  - 10 minutes.

Cookies should be golden on edges but don’t let them brown.

Let cool and decorate as desired.

Amount varies with size of cookie cutters.

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

Easy sugar cookies stay soft, don’t crumble, and don’t spread in the oven. Recipe makes great holiday cookies!

EASY SUGAR COOKIES RECIPE

Looking for the BEST sugar cookie cut out recipe? These Cream Cheese Sugar Cookies are so flavorful and they always hold their shape. Don't forget to add the delicious Vanilla Bean Frosting too!

unsalted butter, softened

milk

vanilla beans (scrape out seeds)

sprinkles, food coloring,

oz cream cheese, softened

tsp Rodelle almond extract

lemons, zested

tsp kosher salt

Tbsp baking powder

For the cookies, cream butter, cream cheese and...

For the cookies, cream butter, cream cheese and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well blended.

Add in flour, mix until just combined.

Drop dough onto a lightly floured surface, knead...

Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh.

Roll dough to about 1/4-inch thickness. Press cookie...

Roll dough to about 1/4-inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula).

Bake in preheated 350 degree F oven for...

Bake in preheated 350 degree F oven for about 8-10 minutes. Don't over bake. Repeat for remaining dough.

Cool completely before frosting.

For the frosting, beat butter for 3 minutes...

For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk and vanilla beans. Beat for an additional 3 minutes until fluffy. Add food coloring if desired.

Add sprinkles immediately after frosting the cookies. ENJOY.

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Looking for the BEST sugar cookie cut out recipe? These Cream Cheese Sugar Cookies are so flavorful and they always hold their shape. Don’t forget to add the delicious Vanilla Bean Frosting too!

Rolled, chilled, and cut out sugar cookies from my personal favorite, tried and true, Vintage Betty Crocker Traditional Rolled Sugar Cookies!

Vintage Betty Crocker Rolled Sugar Cookies

shortening ((part butter

vanilla lemon

Gold Medal (all-purpose) flour

tsp baking powder

Mix the shortening, sugar, eggs, and flavoring together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.

bake

Heat oven to 400 degrees F (205 degrees C) and line your baking sheet(s) with parchment paper. Roll the dough to 1/4 inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.

A melt in your mouth peanut butter and chocolate shortbread cookie.

Chocolate Peanut Butter Shortbread Bites

unsalted butter

dark chocolate peanut butter

teaspoon vanilla extract

peanut butter chips

chocolate chips

shortening

Sift sugar, flour, and salt into a large...

Sift sugar, flour, and salt into a large bowl and set aside.

Using a large bowl and electric mixer, cream...

Using a large bowl and electric mixer, cream butter and peanut butter until thoroughly combined. Add vanilla and continue beating.

Slowly add flour mixture and beat until the...

Slowly add flour mixture and beat until the dough comes together and is no longer dry and crumbly.

Remove mixer and form dough into a ball...

Remove mixer and form dough into a ball with hands and knead until smooth. Divide it into two equal pieces, and pat into flat disks. Wrap tightly in plastic and refrigerate for about an hour, or longer.

When you are ready to roll out, heat...

When you are ready to roll out, heat oven to 350 degrees

On lightly floured surface (I use powdered sugar...

On lightly floured surface (I use powdered sugar to flour my surface), roll out dough until about 1/4" thick. Using 2" cookie cutter, cut dough into desired shape. Place cut-out cookies 1 inch apart on parchment lined cookie sheet.

Bake for 14-15 minutes. Centers should be set,...

Bake for 14-15 minutes. Centers should be set, but cookies will be soft (they firm up as they cool). Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.

In a small microwave-safe bowl microwave peanut butter...

In a small microwave-safe bowl microwave peanut butter chips and 1/2 tablespoon of the shortening on 50 percent power about 30 seconds, or until melted, stirring after 30 seconds.. Use another microwave safe bowl and same method to melt chocolate chips and 1/2 tablespoon of shortening.

Spread half of the cookies with melted peanut...

Spread half of the cookies with melted peanut butter mixture and the other half with melted chocolate mixture. Drizzle cookies with the mixture opposite of the spread.

Lemon sugar cookies are soft and thick and perfect for decorating {although they taste amazing left plain as well}!  This easy recipe makes cookies that hold their shape and freeze beautifully!

Lemon Cut-Out Sugar Cookies

all-purpose flour (375 grams)

aluminum-free baking powder

unsalted butter, room temperature (226 grams)

sugar (150 grams)

confectioners’ sugar (60 grams)

lemon zest,

egg (preferably room temperature)

lemon juice (15 milliliters)

In a medium bowl, combine flour and baking...

In a medium bowl, combine flour and baking powder with a whisk.  Set aside.

Using a hand mixer or a stand mixer...

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute.  Add in sugars and lemon zest and beat until smooth, about 1 ½ minutes. Beat in egg and lemon juice and mix until well combined, about 1 minute.  Scrape up and down the sides of the bowl.

With the mixer on low, add the flour...

With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  The dough should form a ball around the paddle when the mixing is finished.  The dough should be soft, but not sticky.

Wrap the dough in plastic wrap and press...

Wrap the dough in plastic wrap and press into a 1 inch thick disk.  Chill for a minimum of 30 minutes before rolling and for up to five days.

Preheat the oven to 375°F and prepare baking...

Preheat the oven to 375°F and prepare baking sheets with silicone baking mats or parchment paper.  

On lightly floured surface, roll the dough to...

On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking.  Cut into shapes with cookie cutters.  Re-roll the remaining dough and continue cutting until all the dough is used.

Arrange cookies on baking sheets about 1 inch...

Arrange cookies on baking sheets about 1 inch apart.  Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until slightly puffy.  Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.**

Decorate as desired. Lemon Buttercream Frosting or Favorite...

Decorate as desired.  Lemon Buttercream Frosting or Favorite American Buttercream are my favorites for this cookie recipe.

No-spread shortbread cookie recipe that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Lemon No-Spread Shortbread Sugar Cookies

unsalted butter (room temperature)

lemon emulsion (or extract)

lemon zest (optional)

cornstarch

Whisk dry ingredients (flour and cornstarch) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, extracts, and zest (if using) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.

Remove from oven and allow to fully cool on cookie sheet before handling.

No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Brown Butter Spiced Shortbread Sugar Cookies

heavy cream (or half and half)

cinnamon

ginger

cardamom

cloves

Brown butter a day ahead and allow to cool to room temperature, or place in refrigerator for a couple hours until set up. You don&#39;t want to use melted butter for this recipe.

Whisk flour and cornstarch together and set aside.

Cream butter, sugars and spices together with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

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Top 18 cut out cookies recipes from across the web

The most viewed cut out cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cut Out Sugar Cookie REcipe

Cream Cheese Sugar Cookies

Cut Out Sugar Cookies

Rolled Sugar Cookies Recipe

Cream Cheese Sugar Cookies

Vintage Betty Crocker Rolled Sugar ...

Chocolate Peanut Butter Shortbread ...

Lemon Cut-Out Sugar Cookies

Lemon No-Spread Shortbread Sugar Co...

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The most viewed cut out cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine