Best Cut Out Sugar Cookies Recipes

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

ELAINE'S HOLIDAY CUT OUT SUGAR COOKIES - CHRISTMAS

Steps:

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

DELILAH'S FROSTED CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
• Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
• Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
• Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
• Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
• Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
• While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
• Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.

CUT OUT SUGAR COOKIES & SIMPLE COOKIE GLAZE RECIPE - (4.5/5)

Steps:

• Cookie: Combine the flour, soda and salt and toss together. Set aside. Cream the butter on high until pale yellow, scraping down the bowl frequently. Add the sugar and turn to medium speed. Beat for 2 minutes, until soft and almost white. Add the eggs and vanilla, beat about 30 seconds. Add the flour mixture and mix on low about 30 seconds. Form 2 separate pieces and wrap in waxed paper. Freeze for 20 to 30 minutes. When you're ready to roll the dough, sprinkle surface lightly with flour and sprinkle top of dough lightly as well. Roll out, add flour if you need it to keep it from sticking. Cut out shapes, place on parchment paper on cookie sheets. Bake at 375°F for 8 to 10 minutes or until barely brown on edges. Cool on rack. Icing: Mix all ingredients together. Stir until smooth. Glaze should be thick but soft enough to set.

SUGAR FREE CHRISTMAS CUT OUT COOKIES

Steps:

• Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
• Chill dough 2 to 4 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 minutes Cool. Keep in air tight container.

BETHANY'S FAVORITE VALENTINE CUT OUT SUGAR COOKIES

Steps:

• Cream together the butter, sugar, egg, milk, vanilla extract, and almond extract in a large bowl.
• Stir in the flour and baking powder.
• Cover and refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide the dough into thirds. On a lightly floured surface, roll out each portion to 1/4-inch thick.
• Cut cookies out using a floured cookie cutter.
• Arrange cookies on an ungreased baking sheet about 1-inch apart.
• Bake until cookies are lightly golden, 6 to 9 minutes.
• Transfer cookies to a wire rack to cool completely.

BUTTER CRISCO SUGAR CUT OUT COOKIES

Steps:

• 1. pre heat oven to 375
• 2. Foil on countertops for cooling
• 3. at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
• 4. Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
• 5. Divide dough into 4 balls. If sticky, refrigerate.
• 6. Spread 1 tablespoon of flour on wax paper, flatten with hands, turn dough and cover with wax paper to roll out to 1/4 inch thick.
• 7. Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
• 8. Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
• 9. Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
• 10. Decorate with frosting and decorations. You can also put decorations only on before baking.

ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.
• Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.

CUT-OUT SUGAR COOKIES

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.

VEGAN CUT-OUT SUGAR COOKIES

Steps:

• In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
• In another bowl, mix together wet ingredients.
• Add the wet ingredients to the dry ingredients.
• Start preheating oven to 350 Fahrenheit.
• Roll dough out and cut out shapes with cookie cutters.
• Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.

THICK CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

HALLOWEEN CUT-OUT SUGAR COOKIES – LOW CARB AND GLUTEN-FREE

Steps:

• For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt. In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour. Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up). Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan. For the icing, beat together butter and powdered erythritol. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

FLUFFY "CUT-OUT" SUGAR COOKIES

Steps:

• beat well 3 eggs in a small side bowl.
• mix in large bowl moisten butter (20 sec microwave should do it, if you forgot to set the butter out to soften on its on, just softened not melted), sugar, vanilla, and eggs. Blend well.
• Next add baking soda, salt, baking powder � mix well.
• Add sour cream �mix well.
• Add flour one cup at a time, once get to six cups only add a little at a time till you get the right consistency (use aprx. 6.5 cups).
• Put in freezer or fridge for a little while to make easier to handle.
• Roll out and cut into you favorite shapes. I like to place on parchment paper on my pans so they come off easy.
• Cook @ 325º until done (approx. 6-8 minutes depending on the thickness) Watch them closely dont over bake. Don't wait till they turn brown. I always watch the surface of the cookies when they are raw they look shiny once cooked they are matte.
• let cool then frost with your favorite icing recipe and decorate.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

BROWN SUGAR CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees. In medium bowl, stir together flour, baking soda, and salt.
• In large bowl with mixer at medium speed, beat butter and brown sugar until combined. Reduce speed to low and beat in egg until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula.
• Shape dough into two balls; flatten each slightly. Wrap one ball in waxed paper and refrigerate while working with the other half.
• On a lightly floured surface with floured rolling pin, roll 1 ball of dough 1/8 inch thick. Cut out as many cookies as possible with cookie cutters, reserving the trimmings to re-roll.
• Place cookies on an ungreased cookie sheet, about 1/2 inch apart. Sprinkle with granulated sugar if desired, or bake without sugar and frost when cooled.
• Bake until edges begin to brown, about 10 minutes. Transfer to wire rack to cool completely.
• Repeat with remaining dough.

BASIC SUGAR CUT OUT COOKIES

Steps:

• Cream together sugar and butter (can use all butter or half and half like I do).
• Beat in the egg and vanilla.
• If using spices add them at this point, I like a combination of 1 tsp ground ginger, 1 tsp of cinnamon and half a tsp of allspice. but have also made them using a cup of chocolate chips.
• Add in the flour a cup at a time (if you are finding it a little dry add a tsp or so of water).
• Roll out between two sheets of baking paper (thanks wife2abadge for this tip!) and place onto ungreased cookie sheets.
• I roll out about half a centimetre thick (I'm in Europe and don't do inches, sorry!) when cutting out and put on an ungreased cookie sheet.
• Bake at 400 for about 6-10 minutes, the time taken depends on the size of cutters you have used.
• Cool for a minute on the cookie sheet then transfer to a wire rack before decorating.
• (This is just a personal note for me! 1 cup butter = 225g).

SUGAR COOKIES (CUT-OUT)

Steps:

• Mix in order given.
• Do Not Chill Dough!
• Roll out on lightly floured surface.
• Place on greased cookie sheet 2 inches apart.
• Bake in 400 degree oven for 10-15 minutes or until the edges are light brown.
• Completely cool before icing.

CUT OUT SUGAR COOKIES

Steps:

• 1. preheat oven to 350.add flour and baking powder together and sift. set aside.
• 2. cream butter and sugar. beat in egg and extract. I just use vanilla. you can add almond or lemon if desired. Just make sure that it complements that flavor of your frosting.
• 3. add flour a little about a half cut at time mixing until just blended.
• 4. divide dough in half into two balls. roll on floured wax paper and cut in desired shapes to desired thickness. This dough does not have to be chilled before rolling and does not mind being handled or floured.
• 5. I place cut out cookies six at a time on ungreased sheets and freeze for 5 minutes before baking. this helps cut cookies retain their shape while baking.
• 6. bake at 350 on center rack for 9-12 minutes until center looks set. cookies should not brown.