ROLL-OUT COOKIES
My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast.
Provided by crawfish pie
Categories Dessert
Time 25m
Yield 2 dozen [will vary ,on size of cutter]
Number Of Ingredients 6
Steps:
- Pre heat oven to 400F degrees.
- In a large bowl cream butter and sugar with electric mixer.
- Beat in egg and vanilla.
- Mix flour and baking powder.
- Add 1 cup at a time,combining after each addition.
- You will need to add last 3/4 cup by hand.
- Do not chill dough it will be stiff.
- Divide dough into 2 balls.
- On floured surface roll out to 1/8 inch thickness.
- Use any cookie cutter and cut away.
- Bake for 6-10 minutes or until light brown.
- Enjoy!
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
ROLL-OUT COOKIES
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. -Bonnie Price, Yelm, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 inch cookies).
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
ROLL AND CUT COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield 4 dozen cookies (standard size)
Number Of Ingredients 8
Steps:
- Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
- In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
- In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.
ROLLED SUGAR COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended.
- Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes.
- Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely.
- For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie.
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie 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.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
JOHN'S ROLL-OUT MOLASSES COOKIES
A coworker of mine gave me this recipe. There isn't one exactly like it on Zaar, in that it uses allspice and has no eggs. It is a dense, spicy cookie that is rolled out and cut into shapes. Cooking time includes time to chill dough. I have halved the amounts in the original recipe because it made SO many cookies; hence the weird measurement for the shortening. It was originally 1/3 c. shortening, and this is the best I could come up with for getting half of that. Be sure not to roll them thinner than 1/4 - 1/2 inch (nor overbake) so that they keep their good, dense, kinda chewy texture.
Provided by Debbie R.
Categories Dessert
Time 1h58m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
- Mix together the flour, salt and spices. Add to molasses mixture.
- Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
- Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
- Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
- On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
- These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.
VANILLA ROLL-OUT COOKIES
Provided by Dorie Greenspan
Categories Cookies Dessert Bake Christmas Kid-Friendly Vanilla Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 40 small or 15 large cookies
Number Of Ingredients 8
Steps:
- 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.
SPICE ROLL-OUT COOKIES
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Provided by Dorie Greenspan
Categories Cookies Bake Christmas Kid-Friendly Spice Winter Bon Appétit Small Plates
Yield Makes about 60 small or 20 large cookies
Number Of Ingredients 16
Steps:
- Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; 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 slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.
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ROLL-OUT SUGAR COOKIES - KING ARTHUR BAKING
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4.2/5 (42)Total Time 2 hrs 42 minsServings 48
- Add the eggs and yolks one at a time, beating well after each addition., With the mixer on low, slowly add the vanilla and almond extracts; mix until combined.
- Scrape down the sides and bottom of the bowl., In a separate bowl, sift together the flour, salt, and baking powder.
- With the mixer on low, slowly add to the butter mixture and mix until just combined., Place a large piece of plastic wrap on the counter and scoop half of the dough out onto it.
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