Vanilla Cut Out Cookies Recipes
VANILLA FROSTING FOR CUTOUT COOKIES
Make and share this Vanilla Frosting for Cutout Cookies recipe from Food.com.
Provided by Ann Marie F
Categories Dessert
Time 16m
Yield 12 dozen
Number Of Ingredients 4
Steps:
- mix all ingredients together until smooth.
- color with food coloring if desired.
Nutrition Facts : Calories 86.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.2, Sodium 6.6, Carbohydrate 20.1, Sugar 19.6, Protein 0.1
VANILLA BUTTER CUTOUTS
Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. They can be decorated in a variety of ways.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA CUT-OUT COOKIES
Make and share this Vanilla Cut-Out Cookies recipe from Food.com.
Provided by Lise in Indiana
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line baking sheets with silicone baking mats or parchment paper.
- Cream butter and sugar together. Add eggs, vanilla, and almond extract. Mix well. Add baking powder and salt and mix again.
- Add flour 1 cup at a time.
- IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.
- Bake at 375°F If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 9-11 minutes.
Nutrition Facts : Calories 1592.5, Fat 66.2, SaturatedFat 40.2, Cholesterol 286.7, Sodium 732.4, Carbohydrate 228.1, Fiber 4.5, Sugar 100.8, Protein 22.1
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- Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
- Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 minutes for smaller cookies and up to 14 minutes for larger cookies. Cool completely on rack. Decorate with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.
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- Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder. It’s important to measure flour accurately; use scoop/level method to ensure proper measurement. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, at least 2 minutes; use rubber spatula to scrape down sides as needed. Be sure to mix the full amount of time or longer. Add the egg and extracts and mix to fully incorporate.
- Switch to low speed. Gradually add the flour mixture gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
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