This post includes tips & tricks to making beautiful cut out cookies.
Rolling and cutting out cookies is a holiday tradition for a reason: It’s so much fun for the entire family. We all love to cut out butter cookies but it can be frustrating when they do not look the way that you want them to look. You can make cut out cookies stay in their perfect shape with these easy tips & tricks.
First Of All:
This post is all about mixing, cutting out, and baking your cookies. It is a series of posts I am writing on cookies. The next posts will include details and tips with Royal Icing like the pictures above and Buttercream Frosting like the pictures below.
I would highly recommend you not try to mix the dough, cut out the dough, and decorate your cookies all in one day. Plan ahead and you will enjoy baking and decorate your cookies much more in steps. This is especially true when you have children helping you. All children really care about is decorating cookies.
Ingredients used in my Butter Cookies
See earlier printable recipe here.
- Two cups unsalted butter (1 pound or 4 sticks)
- 2 cups sugar
- Two eggs
- 6 TB whipping cream
- 2 butter extract (or 2 tsp lemon or almond extract)
- 1 TB vanilla
- 6 cups unbleached all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
With an electric mixer, cream the butter and sugar.
Blend in eggs one at a time.
Add the whipping cream.
STEP 4: PURE VANILLA
Always use 1 TB of vanilla with 2 teaspoons of your choice of either butter, almond, or lemon flavoring. In these cookies, I used butter flavoring.
In a separate bowl, sift the flour and baking powder.
With the electric mixer on low, add the dry ingredients, salt, flour and baking powder, to the butter and sugar mixture. Slowly add flour a cup at a time and mix until stiff dough forms.
STEP 5: STOP EVERYTHING AT THIS POINT
The secret and most important thing you can do is to CHILL YOUR CUT OUT BUTTER COOKIES. It is all in the chilling! Chilling cookie dough is the secret to keeping all cut-out cookies beautiful.
- Form your dough in a large circle or square.
- Wrap it tightly with plastic wrap. DO NOT allow air to get your dough.
- Chill your cookie dough in the refrigerator for 1 hour or in the freezer about 30 minutes.
- Normally, I chill my cookie dough in the refrigerator overnight.
CUT OUT COOKIES
Roll out manageable amounts of cookie dough at a time, and keep the rest in the fridge. After removing my cookie dough from the refrigerator, I cut it into three equal parts. Rewrap the dough and place two of the parts back into the refrigerator.
Roll out to 1/4 inch thick and cut with cookie cutters.
World Food Championships
While Competing at World Food Championships, I was fortunate to meet Brenda, the creator of Doughez.
The easiest way I have found to get the same thickness cookies is using a Doughez Mat. Doughez is a silicone mat plus 1/4 inch guide sticks. You roll out your cookie dough between the guide sticks to form the same thickness with each cookie.
- Sprinkle the mat and cookie dough with a little sugar or confectioners’ sugar before rolling it out.
- Dip your cookie cutter into sugar before using it to keep it from sticking.
STEP 3: Cut Your Cookies Out
- Dip the spatula in sugar before picking up your cut out cookies.
Place the cookies on a cookie sheet that has been lined with parchment paper.
- Once you’ve cut your shapes out, place your cookies back in the refrigerator or freezer before baking and finish cutting out all of your cookies.
- Chilling the cookies helps prevent spreading.
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- Bake 10 minutes just until the edges start to turn a very light tan color. SEE picture below.
Remove cookies from the baking sheet and cool cookies completely.
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GOTHAM STEEL – NON-STICK COOKIE SHEETS Made with Titanium & Steel
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