Cut-Out Cookies

Total Time:
1 hr 42 min
Prep:
30 min
Inactive:
1 hr
Cook:
12 min

Yield:
25 to 30 cookies
Level:
Easy

Ingredients
  • Cookies:
  • 6 tablespoons soft unsalted butter
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Icing:
  • 2 to 3 tablespoons just-boiled water
  • 1 cup confectioners' sugar, sifted
  • Food coloring, preferably pastes
  • Special equipment: cookie cutters
Directions

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 54
Lots positive feedback!! Good but easy. item not reviewed by moderator and published
I loved this recipe I am 12 and I could do it with no help, and they tasted great. item not reviewed by moderator and published
Holds shape very well. Without the frosting this cookie was very bland and flavorless, however with the frosting it made a good combination and the kids enjoyed them. Didnt take very long for the frosting to set which made the cookie pretty easy item not reviewed by moderator and published
easy to make, not too sweet... added extra vanilla and butter for a little richer flavor. Will definitely make again item not reviewed by moderator and published
I've looked for a sugar cookie recipe that would allow me to use cookie cutters, and hold their shape. This recipe fits the bill. I was leery of some of the negative comments about the cookies tasting like cardboard. If you follow this recipe, you will end up with a really delicious cookie. They are sweet and when you use cookie cutters, they bake perfect without loosing their shape. I'd give this cookie an A+. item not reviewed by moderator and published
These cookies keep their shape and taste lovely. A little on the can't-eat-without-some-sort-of-liquid side but overall a great recipe! : item not reviewed by moderator and published
This is the first cut-out cookie recipe I have ever used that turned out perfectly. Easy. Not too sweet. Perfect. item not reviewed by moderator and published
My best cookie ever and it is so simple to make! It's not too sweet. Goes great with tea! For my oven, i find 8 minutes is the best timing and a simple way to dress these cookies up is to make your own coloured sugar and sprinkle them on top of the cookie before baking. Yum! Making another batch right now! item not reviewed by moderator and published
Excellent and EASY! Love this recipe, they don't even last a day at my house!! I frost only half of the batch because for me, they are wonderful just as is but my husband and daughter disagree, they love the extra sugar and sprinkles. item not reviewed by moderator and published
these are great item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes