PERFECT CUT-OUT COOKIE DOUGH
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
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
SUGAR BEET SUGAR COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h25m
Yield 8 beet cookies or 10 to 12 standard 3-inch cookies
Number Of Ingredients 20
Steps:
- For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine.
- Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy!
- These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!
FARMGIRL'S EASY CUT COOKIES
Easy cut out cookies with a twist: whole wheat flour, almond meal and eggwhites. Light and tasty, easy to decorate.
Provided by GirlwithMS
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- mix butter and sugar.
- add egg white and vanilla.
- mix dry ingredrients, add to wet.
- wrap in plastic and chill for 30 minutes or more.
- preheat oven 350.
- sprinkle flour on board and rolling pen.
- roll out dough and cut with shapes.
- cook on greased sheets for 10-12 minutes.
- cool on cookie sheet.
- decorate as desired.
Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 91.5, Carbohydrate 12.1, Fiber 1.1, Sugar 6.4, Protein 1.6
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