Sugar Cookie Cutouts Recipe - Allrecipes.com
Sugar Cookie Cutouts Recipe

Sugar Cookie Cutouts

Recipe by  

"I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
  4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2005

Let me start this off by saying I hate making sugar cookies. I hate the rolling, I hate the crumbling, I hate the chilling, I hate everything that makes sugar cookies what they are. I'd only make them when I couldn't get out of it. And my 6yo DS has the most convincing big brown eyes. Anyway, this cookie has made me a convert. It doesn't need much chilling (1/2 hour to 45 minutes does well for me), the texture is GORGEOUS and doesn't get dry or sticky between rollings. I actually make these willingly. I'm making 3 pink batches, one for each of my kids to take to school for Valentines Day. I'm using the Easy Valentine Sandwich cookie method from this site to make them sandwiches (along with the frosting). I think they're truly fantastic. Laura, you ROCK to have restored my faith in easy cookies.

 
Most Helpful Critical Review
Jan 25, 2004

The taste was ok but it wasnt really a very soft cookie... not something to really decorate. Definitely not something to make masses of. I would make it again but i would roll the cookie 1/2 inch thick instead. I tried this with a few and it made it better. Be sure to take them out before they really start browning otherwise they will be crispy.

 
Jan 01, 2007

Great recipe... very easy. I rolled them out on parchment paper, removed the excess and baked on the paper on cookie sheets. Much much easier than moving them to a cookie sheet and risking messing up the shapes. FYI, the parchment paper can be used several times! Thanks for a great recipe!

 
Dec 15, 2007

This dough is very easy to work with IF you chill it overnight.. And, for those of you who say the flavor is bland, remember to use PURE vanilla. Don't waste your time with the fake stuff, you will be disappointed after all your time spent. I also use 2 tsp. not 1 tsp. as called for. Try them again--Chill overnight, use PURE vanilla, and double the amount of vanilla.. This is the easiest dough to work with and the taste will be much better.. (also, make sure you beat the butter and sugar for at least 3 minutes, add eggs and beat for another 3 minutes.Add flour mixture and mix only till incorporated in, don't over mix)

 
Dec 21, 2003

This recipe made an excellent dough for cutouts - very easy to work with. (Not one of my cookies broke!) They taste good, too, and were easy to frost and decorate. Tip: When the edges are JUST turning brown, take them out. I found that rolling out the dough to about 1/4 of an inch, or a little higher, worked better than making them thinner.

 
Dec 18, 2003

This was a GREAT recipe!! and do I have a tip for you! I used 1C of "Splenda" and added another 1/4C cream and made them sugar free! They rolled like a dream. My mother is diabetic and was 107 after eating them. I also live on the east coast and found that in my electric oven using 335 degrees for about 18 - 20 minutes gave me more control on how they turned out. I also switch the pan on the bottom with the one on the top rack. It makes them more even. Finally, (not the diabetic ones)I frosted them with a sugar cookie frosting from this website. A perfect pair!

 
Dec 19, 2003

I had a difficult time choosing a classic Christmas cookie recipe and am VERY glad I chose this one... not too chewy, not too crunchy, great taste, not too bland or too spicy, and very easy. The dough rolled out great, as long as we kept it refrigerated the whole time and cut off a hunk of dough to roll one batch at a time. The "scraps", we rolled into a ball and chilled in the freezer, and then rerolled. I will be using this one again! Thanks!

 
Jun 21, 2004

Out of four sugar cookie recipes from this site that I experimented with, this was the best by far! I made over 200 cookies for an open house, decorated them simply with small amounts of buttercream frosting, and they were all gone! My dad and I have been looking for a new sugar cookie recipe - this is it! Thank you, Laura!

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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