Easy Cookie Cutter Dough Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

Steps:

• 1. Preheat oven to 180C Mix flour, baking powder and salt in a large bowl
• 2. Cream butter, sugar and vanilla in a separate bowl
• 3. Add one egg to butter mixture and mix until completely combined, then add other egg and repeat, lastly add milk and mix well.
• 4. Add butter mixture to the flour and mix until it starts to come together then using hands, mix dough into a ball
• 5. Cut dough into 3 parts and roll each part out flat, between 2 sheets of baking paper. Layer all 3 sheets into a baking dish and refrigerate for 30 minutes to an hour. I found this a little hard because my baking paper was so slippery and it was hard to roll, next time I might try cling wrap instead.
• 6. Remove sheets from fridge and use cookie cutters to cut out shapes. TIP: Spray cookie cutters with cooking spray or grease the edges (not too much). This makes it easier to pop the dough out from the cookie cutter.
• 7. Bake for 8 minutes or until golden. Roll out remaining dough and repeat until finished.
• 8. I got a whole lot of cookies out of this recipe. The star shaped cookie cutter I used was about 3 inches, so all together I was able to make about 30 cookies. I love this recipe, not bad for my first attempt and I think it will get easier the more I make it but Im very grateful to the lady who posted the original recipe.

Steps:

• In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
• To decorate: 4 ounces semi-sweet chocolate, chopped.

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.