Cinnamon Sugar Cutouts Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-18 minutes or until edges are firm and bottoms of cookies are lightly browned. Remove to wire racks to cool.

Steps:

• Combine flour, cinnamon, baking powder, and salt in a bowl.
• Cream butter and sugar together using an electric mixture in a second bowl until fluffy. Add eggs 1 at a time and beat well after each addition. Mix in vanilla extract. Add flour mixture to butter mixture and mix everything by hand into a smooth dough.
• Divide dough into 4 pieces and flatten into 1-inch thick rounds. Cover with plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll dough to 1/4-inch thickness and cut out desired shapes with cookie cutters. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on wire racks and decorate as desired.

Steps:

• In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
• In another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
• With mixer on low speed, gradually add flour mixture; beat just until combined.
• Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
• Preheat oven to 325°F
• Place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
• Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
• Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
• Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
• Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
• Cookies can be stored in an airtight container at room temperature up to one week.

Steps:

• Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
• Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.
• Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.