Cookie Cutter Roll Cookies Recipes

SOFT CUT-OUT SUGAR COOKIE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
• Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
• Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, and salt.
• Mix on medium-low speed until a stiff dough forms (about 1 minute). If the dough is too sticky to handle, try mixing in a little more flour.
• Roll the dough to 1/4-inch thick (rolling pin rings ensure an even and exact thickness) between 2 sheets of parchment paper.
• Remove the top sheet of parchment, and cut shapes with a 3-inch heart cookie cutter.
• Peel the shapes from the bottom layer of parchment, and place on the prepared baking sheets.
• Bake for 12 to 16 minutes, or until just barely beginning to turn golden on the bottoms.
• Cool completely, then frost with sour cream icing.
• Place the butter, sour cream, powdered sugar, and salt in a large mixing bowl and whip on medium speed until smooth.
• Tint with pink food coloring, and garnish with white nonpareil sprinkles and white sugar pearls.

COOKIE CUTTER ROLL COOKIES

Steps:

• Preheat oven to 350 degrees F. Cream butter and sugar. Beat in eggs. Dissolve soda in milk and add. Add vanilla. Fold in flour and salt slowly. Chill dough for half an hour. Roll to around 1/8 to 1/16-inch thick. Dip cookie cutter in flour before each cutting. Bake for 8 minutes. Cool and frost.
• Blend butter and sugar. Add the vanilla and then the milk a little at a time until you have a stiff mixture to be used for decorating. To use as frosting, add a few more drops of milk and spread over cookie with a knife.

COOKIE CUTTER COOKIES

Steps:

• In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
• To decorate: 4 ounces semi-sweet chocolate, chopped.

ROLL-OUT COOKIES

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!

BEST EVER CHOCOLATE CUTOUT COOKIES

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.

ROLL-OUT COOKIES

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.