Cutoutcookies Food

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EASY CUT-OUT COOKIES



Easy Cut-Out Cookies image

This is the easiest and the best tasting sugar cookies you will eat. It's so easy kids will always request it!

Provided by Tina Curtis

Categories     Desserts     Cookies     Sugar Cookies

Time 2h45m

Yield 36

Number Of Ingredients 5

2 ¼ cups all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
1 egg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, combine the flour and confectioners' sugar. Stir in the melted butter, egg, and vanilla until well blended. Cover, and refrigerate dough for at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 9.3 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 38.5 mg, Sugar 3.3 g

CUT OUT COOKIES



Cut out Cookies image

This is a recipe from my mom. I have not found one I like better yet. If you bake just right they come out soft and puffy! You can use this for any holiday just change the cutter and colored sugar.

Provided by Ellen Brody

Categories     Dessert

Time 8m

Yield 48 cookies

Number Of Ingredients 8

1 cup margarine or 1 cup butter
1 teaspoon vanilla
1 1/2 cups sugar
3 large eggs
3 1/2 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream margarine, sugar and vanilla.
  • Add eggs.
  • Sift dry ingredients together.
  • Add to creamed.
  • Chill 3 to 4 hours.
  • I always leave over night and it is a lot easier to roll.
  • On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
  • Use flour for rolling pin and cutters.
  • Cut to desired shapes.
  • Bake at 375° for 6-8 minutes depending on thickness of cookies.

Nutrition Facts : Calories 96.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 13.2, Sodium 99.4, Carbohydrate 13.4, Fiber 0.2, Sugar 6.3, Protein 1.4

CUT-OUT COOKIES



Cut-Out Cookies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h42m

Yield 25 to 30 cookies

Number Of Ingredients 10

6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
  • Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
  • Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
  • Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

THE BEST CUT OUT SUGAR COOKIE RECIPE



The Best Cut Out Sugar Cookie Recipe image

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

1 cup salted butter (softened)
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs (room temperature)
2 ½ to 2¾ cups all-purpose flour*
3/4 tsp baking powder
½ tsp salt
4 cups powdered sugar (sifted )
3-4 TBS milk (room temperature)
2 ½ TBS light corn syrup
½ tsp pure vanilla extract
Gel food coloring (optional)

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

CHOCOLATE SUGAR COOKIE CUT-OUTS



Chocolate Sugar Cookie Cut-Outs image

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

1/2 teaspoon fine salt
2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
3 ounces semisweet or bittersweet chocolate, melted
Royal Icing, recipe follows
Your favorite sprinkles and nonpareils, for decorating
Two 1-pound boxes confectioners' sugar (about 7 1/2 cups)
1/2 cup plus 2 tablespoons meringue powder
Food coloring , such as gel coloring, if desired

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.

CHRISTMAS CUTOUT SUGAR COOKIES



Christmas Cutout Sugar Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 24 cookies

Number Of Ingredients 11

4 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract
Colored Icing, recipe follows
1/2 cup confectioners¿ sugar
1 1/2 tablespoons water
3 to 4 drops food coloring, plus more as needed
Colored sprinkles, optional

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.

PERFECT CUT-OUT COOKIE DOUGH



Perfect Cut-Out Cookie Dough image

This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy.

Provided by Sarah Z

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

6 tablespoons unsalted butter
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Steps:

  • Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
  • Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
  • Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 17.3 g, Cholesterol 30.8 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.8 g, Sodium 164.3 mg, Sugar 5.2 g

DECORATED CHRISTMAS CUTOUT COOKIES



Decorated Christmas Cutout Cookies image

Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. -Lynn Burgess, Rolla, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen (2-1/2-inch cookies).

Number Of Ingredients 8

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Tinted frostings, colored sugars, edible glitter and nonpareils

Steps:

  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CUT OUT COOKIES



Cut out Cookies image

This is the recipe that has been in our family and now my sisters and I all make this each Christmas. Could be made for any holiday!!! We then make a buttercream frosting and divide it into different bowls and add different colored food coloring drops to them. My mother always made the dough and cut out the cookies and baked...

Provided by Lynn Dine

Categories     Cookies

Time 25m

Number Of Ingredients 7

1 c butter, softened (don't use margarine, won't work for this cookie)
1 c sugar
2 eggs
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 3/4 c flour

Steps:

  • 1. In a large bowl, cream together butter and sugar and then add in eggs.
  • 2. In a separate bowl or plastic bag, combine all dry ingredients and mix well. Mix the dry ingredients in to the butter mixture.
  • 3. Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours or overnight.
  • 4. Preheat oven to 375 degrees.
  • 5. Once chilled, take approximately 1/5 of the dough and place on lightly floured surface. Roll dough out to about 1/4 inch thickness and using flour dipped cookie cutters, cut out the dough and place on cookie sheets. Bake for 8-10 minutes (oven temps vary so check around 7 mins).

CUT-OUT SUGAR COOKIES



Cut-Out Sugar Cookies image

My mother-in-law uses this recipe every holiday season to bake cookies with the kids. I'm not much of a sugar cookie person, but these taste wonderful and hold up to shaping very well. They don't get dry and hard like so many other recipes. When cookies are cool you can ice and decorate. Store in a tightly sealed container with waxed paper between layers at room temperature for up to 2 weeks or freeze for up to 3 months.

Provided by StevenandMaggie McClain

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 3h10m

Yield 60

Number Of Ingredients 6

4 egg yolks
½ cup almond paste, broken into pieces
2 cups unsalted butter, chopped and softened
1 ¾ cups white sugar
½ teaspoon salt
3 ¾ cups all-purpose flour

Steps:

  • Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended.
  • Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 12.7 g, Cholesterol 29.9 mg, Fat 7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 21.1 mg, Sugar 5.9 g

ROLL AND CUT COOKIES



Roll and Cut Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 dozen cookies (standard size)

Number Of Ingredients 8

2 cups salted butter
2 cups granulated sugar
2 large eggs
4 tablespoons whipping cream (or whole milk)
4 teaspoons pure vanilla extract
2 teaspoons almond extract
6 cups unsifted all-purpose flour
1 tablespoon baking powder

Steps:

  • Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
  • In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
  • In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

ANISE CUTOUTS



Anise Cutouts image

This roll-out cookie dough is so easy to work with.-Kate Hutchinson, Warrenton, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon aniseed

Steps:

  • In a bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in aniseed. Chill for 2 hours or until dough is easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 7-10 minutes. Cool on wire racks.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

BRIDGET'S CUT OUT COOKIES



Bridget's Cut Out Cookies image

If you've been looking for the best Cut Out Cookies Recipe, this is the one! It's a solid, reliable recipe that's great for decorating.

Provided by Joanne Ozug

Categories     Dessert

Time 30m

Number Of Ingredients 7

3 cups unbleached all-purpose flour
2 tsp baking powder
1 cup salted butter, (cold and cut into chunks)
1 cup sugar
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350F.
  • Line three cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
  • In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
  • Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
  • Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
  • Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
  • After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
  • Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.

Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 141 mg, Sugar 16 g, ServingSize 1 serving

CUT OUT SUGAR COOKIES



Cut Out Sugar Cookies image

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.

Provided by Julie Clark

Categories     Cookies

Time 37m

Number Of Ingredients 6

4 cups all purpose flour
1/2 teaspoon salt
1 1/2 cups salted butter* ((room temperature))
1 1/2 cups granulated white sugar
2 large eggs
2 teaspoons vanilla

Steps:

  • 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.

Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 104 mg, Sugar 8 g, ServingSize 1 serving

CUT OUT COOKIES



Cut out Cookies image

This is the recipe that has been in our family and now my sisters and I all make this each Christmas. Could be made for any holiday!!! We then make a buttercream frosting and divide it into different bowls and add different colored food coloring drops to them. My mother always made the dough and cut out the cookies and baked them. The kids all got to frost and decorate them together. Hope you and your family enjoy them. NOTE: Time doesn't include chill time required to make dough workable.

Provided by diner524

Categories     Dessert

Time 25m

Yield 5-6 dozen cookies, 15 serving(s)

Number Of Ingredients 7

1 cup butter, softened (don't use margarine, won't work for this cookie)
1 cup sugar
2 eggs
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups flour

Steps:

  • In a large bowl, cream together butter and sugar and then add in eggs.
  • In a separate bowl or plastic bag, combine all dry ingredients and mix well. Mix the dry ingredients in to the butter mixture.
  • Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours or overnight.
  • Preheat oven to 375 degrees.
  • Once chilled, take approximately 1/5 of the dough and place on lightly floured surface. Roll dough out to about 1/4 inch thickness and using flour dipped cookie cutters, cut out the dough and place on cookie sheets. Bake for 8-10 minutes (oven temps vary so check around 7 mins).

CREAM CHEESE CUTOUT COOKIES



Cream Cheese Cutout Cookies image

Another one of my favorite cutout recipes. I find this dough to be very easy to work with....especially when cutting out small or intricate shapes. I like to make these cookies thicker than my other cutouts. They're great for decorating and icing, too! Prep time does NOT include time for dough to chill. Makes about 4-5 dozen; depending on size and thickness of your shapes.

Provided by Parsley

Categories     Dessert

Time 20m

Yield 4-5 dozen

Number Of Ingredients 8

1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder

Steps:

  • In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
  • In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
  • Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
  • When dough is done chilling, preheat oven to 375.
  • Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
  • Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.

CUT-OUT COOKIES



Cut-Out Cookies image

Given to me by an aunt that made the most delicious Christmas cookies I have ever tasted!

Provided by Elaine Ogden

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 10

3 ½ cups all-purpose flour
1 cup shortening
1 cup white sugar
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 cup confectioners' sugar
2 tablespoons water
½ teaspoon vanilla extract

Steps:

  • Mix together flour, shortening, white sugar, baking powder and eggs. Stir in 2 teaspoons vanilla and salt.
  • Refrigerate dough for easier roll-out. Bake at 375 degrees F (190 degrees C) for 8-10 minutes (watch carefully). Add glaze to cooled cookies.
  • To Make Glaze: Mix 1 cup confectioners' sugar, water (to desired consistency), 1/2 tsp. vanilla and preferred food color for cookie icing. Decorate with favorite sprinkles.

Nutrition Facts : Calories 402 calories, Carbohydrate 54.8 g, Cholesterol 31 mg, Fat 18.3 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 4.6 g, Sodium 287.7 mg, Sugar 26.7 g

CREAM CHEESE CUT-OUT COOKIES



Cream Cheese Cut-Out Cookies image

I love this recipe because it is so easy to roll out, and the taste is great. This is our favorite Christmas cookie recipe to make, but I also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.

Provided by Aunt Paula

Categories     Dessert

Time P1DT10m

Yield 24 cookies

Number Of Ingredients 6

1 cup margarine
1 (3 ounce) package cream cheese
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
2 1/2 cups flour

Steps:

  • Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
  • I like to chill dough over night or at least several hours.
  • Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
  • Bake at 350° for 10 minutes.
  • Ice and decorate.

CUTOUT COOKIE DECORATOR ICING



Cutout Cookie Decorator Icing image

Make and share this Cutout Cookie Decorator Icing recipe from Food.com.

Provided by Suze K

Categories     Dessert

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 6

1 3/4 cups confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup (Karo)
2 tablespoons softened butter (NO MARGARINE)
1/4 teaspoon vanilla
food coloring (if using liquid coloring, may need to add a little more confectioners sugar to bring to decorating c)

Steps:

  • Place sugar into mixing bowl.
  • Combine milk, corn syrup and vanilla, and blend.
  • Add liquid mixture to powdered sugar and mix thoroughly.
  • Add softened butter and blend until thoroughly incorporated.
  • Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
  • Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
  • Decorate with sprinkles or colored sugars.
  • Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
  • NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

CUTOUT COOKIE DOUGH



Cutout Cookie Dough image

Use our clever no-frosting technique for these Cutout Christmas Tree Cookies that will surprise and delight everyone on your list.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 7

3 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Green, red, and yellow food coloring

Steps:

  • Whisk together flour and salt. In a large bowl, using a mixer, beat butter and sugar on medium-high until pale and fluffy, 4 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low, add flour mixture, and beat until combined. Tint dough by mixing in food coloring: For trees, tint two-thirds the dough green; tint some of remaining dough red and some yellow; leave some plain. Divide green dough into 2 disks. Individually wrap all dough in plastic and refrigerate 1 hour (or up to 3 days).

CUT-OUT COOKIES



Cut-Out Cookies image

Provided by Nigella Lawson : Food Network

Time 1h42m

Yield 25 to 30 cookies

Number Of Ingredients 11

6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes
Special equipment: cookie cutters

Steps:

  • Icing:;
  • Preheat the oven to 350 degrees F.
  • Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
  • Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
  • Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
  • Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

CUTOUT COOKIES



Cutout Cookies image

Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen (yield varies depending on shapes)

Number Of Ingredients 3

1 batch plain or tinted Vanilla Dough or Chocolate Dough
Crushed or whole hard candies
Red fine or green fine sanding sugar

Steps:

  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring, Stained Glass, or Puzzle directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.

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