Best Never Fail Cutout Cookies Recipes

FOOLPROOF AND PERFECT NO-CHILL CUT-OUT SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
• In the bowl of a stand mixer, cream together the butter and confectioners' sugar together with the paddle attachment until light and fluffy, about 2 minutes. Add in the egg, beating well and scraping down the sides of the bowl if needed, followed by the vanilla extract and lemon zest (or almond extract, if using), beating well. Lastly, add in the baking powder, salt, and flour and mix on low speed until a soft dough has formed and everything is incorporated.
• On a clean, flat work surface, add some confectioners' sugar - about a Tablespoon or two. (I like using confectioners' sugar to roll out dough over flour because it doesn't leave a floury taste, however, flour may be used). Add half of the dough and roll out with a rolling pin until it reaches about 1/4 inch thickness.
• Using your favorite cookie cutters, begin cutting shapes out of the dough and place 1" apart (2" apart if using larger cutters) on the prepared baking sheets.
• Bake for 8-10 minutes for miniature cookies, 10-12 minutes for larger cookies, rotating pans halfway through baking time to ensure even baking for both pans. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to finish cooling completely. Repeat recipe with remaining dough until all the cookies are baked.
• For the royal icing glaze: In a medium bowl, whisk together the warm water, corn syrup, vanilla extract and confectioners' sugar until a smooth glaze comes together. It should be thick but still pourable. If desired, divide the glaze among smaller bowls and tint each bowl a different color.
• For the most low-maintenance cookie ever, dunk the top side of the cookie face-down into the glaze, allowing excess to drip off. Return to the wire rack and leave plain or top with sprinkles, as I recommend. Allow the glaze to set completely - about 20 minutes - before stacking, packing or serving.

NO FAIL SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Mix dry ingredients and add to butter mixture.
• Mix well.
• Chill for 1 to 2 hours or see HINT below.
• Roll to desired thickness and cut into desired shapes.
• Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
• HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
• Continue rolling dough between paper until you have used it all.
• By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
• Reroll left over dough and repeat the process.
• An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

NO FAIL SUGAR COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar for 2 minutes on medium speed. Add eggs and vanilla. Mix until combined. Add the flour and baking powder. Mix until combined.
• Preheat oven to 350°F.
• Roll out dough on a floured surface (keep dough about 1/4" thick, or thicker if that's what you prefer). Use cookie cutters to cut into your desired shapes. Place on a parchment lined baking sheet.
• Place the baking sheet in the freeze for 10 minutes.
• Bake at 350°F for 10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer to a wire rack to cool completely before frosting. Can frost with royal icing, store-bought icing or homemade frosting.

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.