Moms Cutout Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, then sour cream and vanilla. In another bowl, mix the flour, baking powder, baking soda, salt and cinnamon; gradually beat into creamed mixture. , Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets., Bake at 350° for 10-12 minutes or until light browned. Remove to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla, salt and enough cream to reach desired consistency. If desired, tint with food coloring. Decorate cookies as desired.

Steps:

• Cream margarine, sugar and vanilla.
• Add eggs.
• Sift dry ingredients together.
• Add to creamed.
• Chill 3 to 4 hours.
• I always leave over night and it is a lot easier to roll.
• On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
• Use flour for rolling pin and cutters.
• Cut to desired shapes.
• Bake at 375° for 6-8 minutes depending on thickness of cookies.

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg.
• Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets.
• Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.

Steps:

• Cream butter and sugar. Beat in eggs.
• Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
• Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
• Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
• Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
• Preheat oven to 350 degrees F (180 degrees C).
• Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Gradually add flour and mix well. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Sprinkle with additional sugar. , Place 1 in. apart on greased baking sheets. Reroll scraps if desired. Bake at 375° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

Steps:

• Icing:;
• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

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.

Steps:

• Cream butter and sugar.
• Beat in egg and vanilla.
• Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
• If the dough is too stiff, add water one tsp at a time.
• Do not chill the dough.
• Divide dough into two balls.
• Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
• Cut out cookies.
• Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
• Frost & enjoy!

Steps:

• To make ground oat flour:.
• place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
• To make cookies:.
• Beat together sugar and butter until light and fluffy.
• Blend in egg and vanilla.
• Combine flours and baking soda.
• Gradually add to butter mixture, mixing well after each addition.
• Cover, chill an hour.
• Heat oven to 375 degrees F.
• Roll out dough to 1/8 inch thickness on lightly floured surface.
• Cut with cookie cutter.
• Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
• Cool thoroughly.
• Decorate with butter cream frosting and sprinkles, as desired.

Steps:

• Chill overnight.
• Roll out to about 1/4 to 1/2 inch thick. You'll need plenty of flour on the surface to keep the dough from sticking.
• Cut out cookies with your favorite cookie cutters.
• Bake at 350 degrees for 5-6 minutes.

Steps:

• In a large bowl, combine the cookie mix, flour, cinnamon, nutmeg and cloves. Add butter and egg; mix well. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 3-in. stocking-, wreath- and angel-shaped cookie cutters. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In large bowl, whisk the confectioners' sugar, milk and extract. Tint as desired with food coloring; spread over cookies. Decorate as desired with sprinkles, glitter and coconut. Let stand until set. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream shortening and sugar. Add eggs, sour milk and vanilla. Add dry ingredients and mix well.
• Cover and refrigerate for at least 30 minutes.
• Roll out dough and cut with cookie cutters. Bake 10 minutes. Cool and frost or decorate.

Steps:

• Allow butter to soften (not melt!) at room temperature. In a large bowl, cream butter and sugar.
• Add egg, vanilla, cream of tartar and baking soda.
• Add flour alternately with milk.
• Cover with plastic wrap and chill for at least an hour in the refrigerator. (I usually chill it overnight.).
• Preheat oven to 350°F.
• Roll out with plenty of flour to keep from sticking, but try to avoid incorporating too much flour into the dough since it will make the cookies less moist.
• Cut out into circles or with your choice of cookie cutters. Carefully transfer cookies to an ungreased cookie sheet.
• Bake on a cookie sheet in the oven until they become a light gold color. Watch them carefully so that they don't get overdone.
• Allow to cook completely before icing.
• For icing, put a couple of tablespoons of not-quite-boiling water into a large bowl. Add the confectioners' sugar and mix together, adding more water as you need to form a thick paste. Color, as desired.
• Spread about 1 tablespoon of icing on each cookie. Decorate with colored sugar and sprinkles as desired.