Best Ever Cutout Cookie Recipe
This is hands down our favorite cutout cookie recipe, and one of our top 10 best baking finds! It tastes buttery and delicious, and works well for thin or thickly rolled cookies. Its best feature is that because it’s really a shortbread cookie, it holds its shape perfectly through baking. Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking? That won’t happen with this recipe.
Sugar Cookies:
2 sticks unsalted butter, softened
1 cup confectioner’s sugar
1 egg
1 tsp vanilla extract (or any other flavoring)
2 1/2 cups flour
1 tsp salt
Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.
You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it’s workable. Chilled is good, though, don’t let it get too warm and soft.
We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas. We are so glad she shared it.. this is our cutout cookie recipe for life!
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Hi,
I just found your website and I think it is very beautiful and will be very useful for me. I am from Australia and was wondering what weight is 2 sticks of butter?
Thanks.
on November 21st, 2010 at 10:49 pm
For Kyri, as an American living in France I’ve very often had to convert sticks of butter into weight measurements.
1 stick of butter= 4 ounces = 1/2 cup = 8 tablespoons = 113 grams
Hope that helps!
Lovely blog and great products from the Layer Cake Shop. Thanks!
on November 23rd, 2010 at 9:00 am
Hi ladies.. thanks for reading! We will try to add weights to our recipes in the future. Thanks Dina for helping out. This recipe really is fantastic, you will love it!
on November 24th, 2010 at 3:57 am
[...] top 10 best baking finds! layercakeshop.com [...]
on July 11th, 2011 at 3:03 am
[...] flavored cookies might be just perfect for your Valentines Day! Mix up a batch of our favorite cutout cookie dough, roll, cut 2″ circles and bake. Make a batch of your favorite buttercream frosting with [...]
on February 4th, 2012 at 5:25 am
How many cookies does this recipe make? Thanks!
on June 12th, 2012 at 5:11 pm
This recipe made in the measurements above makes about 22-24 cookies of the Wilton cookie cutters. They are VERY large cookies so if someone is making a standard 3\ diameter log and slicing off cookies from that, it would yield much higher. Hope this helps.
on October 22nd, 2012 at 5:15 pm
how long can this recipe be frozen for?
want to make some cookie dough before christmas
on November 7th, 2012 at 4:24 pm
Just based on personal experience if you wrap it really well it can be frozen for at least 1 month. Happy baking!
on November 28th, 2012 at 9:59 pm
This is my first time making Christmas cookies. I made them with my toddler and they were perfect! Delicious buttery sweetness, and as promised, they retained their cutout shape. Thank you for this wonderful recipe!
on December 6th, 2012 at 9:50 pm
[...] and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead [...]
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