Cookies that work with cookie cutters12/11/2023 ![]() ![]() These cookies bake up perfect every single time, they don’t spread, and hold their shape. I can usually mix up the dough in about 10 minutes. One of the things that I love about this cookie dough is that it’s incredibly easy to throw together. Several years ago I shared this delicious cut out sugar cookie recipe and it’s become a huge hit with so many of you during the holidays! I decided it was time to finally update this recipe with more step pictures and tips to ensure that these cookies turn out perfect for you every time you make them. Storage: Cookies stay fresh covered at room temperature for up to 1 week.This is the BEST Cut Out Sugar Cookie Recipe you will ever try! These cookies are easy to make, delicious, and turn out incredibly soft every single time. Once completely cool, decorate as desired. Transfer to cooling rack to cool completely. Repeat with remaining disc of dough.Īllow cookies to cool for 5 minutes on the cookie sheet. Re-roll dough scraps until all the dough is shaped. Place shapes 1 inch apart on prepared baking sheets. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Generously flour a work surface, as well as your hands and the rolling pin. Remove 1 disc of chilled cookie dough from the refrigerator. ![]() Preheat oven to 180☌ (170° Fan). Line 2-3 large baking sheets with parchment paper and set aside. Chilling is mandatory for this cookie dough. Wrap each up tightly and pat down to create a disc shape. The cookie dough will be quite thick and slightly sticky.ĭivide dough in half and place each onto a large piece of plastic wrap. On low speed, slowly mix into the wet ingredients until combined. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. Scrape down the sides and bottom of the bowl as needed. Scrape down the sides and bottom of the bowl as needed.īeat in egg and vanilla on high speed for 2 full minutes. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing or decorating. For best results, put the cookies back in the freezer for 10 minutes before baking.īake until set, 8 to 12 minutes depending on the thickness of the cookies. Dip the cookie cutters into flour and cut cookies out of the rolled dough and place on the prepared baking sheets. Roll out the dough (using some flour to stop it from sticking) until it is about 5mm thick. To bake the cookies, heat the oven to 180°/160☌ (fan) and prepare baking sheets by lining them with baking parchment. Thaw in the refrigerator overnight, then proceed with the recipe. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. ![]() Wrap in clingfilm and refrigerate for at least 1 hour. If making cookies in the near future, divide the dough into 2 balls and flatten into large disks. If the dough still feels sticky, slowly add more flour.Īt this point the dough should be chilled or frozen. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed. Place the flour, baking powder, and salt in a large bowl and whisk together. Beat in the egg, vanilla and almond extracts, and lemon zest. Place the butter, cream cheese, and sugar in the bowl and beat on medium speed for several minutes, or until light and fluffy. Storage: Leftovers can be stored in an airtight container at room temperature for up to 1 week. Place the cookies in the freezer for 10 minutes before baking.īake for 8 – 12 minutes of until a light golden colour. Tapping the cutter with the back of a knife can help to release the cookie if the dough is too sticky. Keep dusting it with flour so that it does not stick to the rolling board or pin.ĭip the cookie cutter into flour to coat all the edges, tapping off any excess.Ĭut out the cookies and place on a baking tray lined with baking parchment. Sprinkle a bit more flour on top and roll it out until it’s about 5mm thick. Sprinkle the rolling board with flour and place one of the dough discs on it. When you’re ready to make cookies, preheat the oven to 180°/160☌ (fan). Wrap them in clingfilm and refrigerate for at least 1 hour. If the mixture feels too sticky, slowly add more flour – but not too much or the dough can become tough. Slowly add the dry ingredients to the mixture, mixing gently but thoroughly. Cream the butter and sugar until pale and moving towards moussiness.īeat in the egg and vanilla essence in a separate bowl, sift together the dry ingredients.
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