Sugar Cookie Cut Outs
I have two recipes for cut outs. The other one is more like a Loft House cookie and harder to work with the dough. This one is easier and gives great results too!
I have two recipes for cut outs. The other one is more like a Loft House cookie and harder to work with the dough. This one is easier and gives great results too!
- Carbohydrate 653.117528254961 g
- Cholesterol 699.550000621869 mg
- Fat 189.092220234604 g
- Fiber 0.0182160002714396 g
- Protein 8.23112800245855 g
- Saturated Fat 118.155280148578 g
- Serving Size 1 1 Serving (940g)
- Sodium 2096.79244166603 mg
- Sugar 653.09931225469 g
- Trans Fat 13.7240720164231 g
- Calories 4231 calories
Step-by-step
- Preheat oven to 400.
- In a large bowl, cream butter & sugar.
- Beat in egg & vanilla.
- Add baking powder & flour one cup at a time.
- Do not chill the dough.
- Divide dough into 2 balls.
- Add a little flour if its too sticky.
- On floured surface, roll each ball until its approx. 1/8" thick.
- Cut into desired shapes.
- Bake on ungreased cookie sheet on top rack for 6-7 minutes or until cookies are lightly browned.
Transforming Second-Day Dough and Baked Shapes
What happens when the rolling process yields more dough than the baking sheet can hold, or when yesterday's baked shapes lose their crisp edges on the counter? Unbaked dough containing butter, flour, and sugar manages storage quite well in the refrigerator for up to forty-eight hours if wrapped tightly in plastic to prevent moisture loss. When working with refrigerated dough, allow it to temper on the counter for ten minutes so the butter softens enough to roll without cracking. For already-baked cookies that have softened overnight, reviving their texture requires a hot oven rather than a microwave. Placing the baked shapes onto a clean sheet and heating them at three hundred degrees for three minutes drives out accumulated ambient humidity, restoring the initial snap.
Adapting the Structure for Alternative Flours
Substituting standard all-purpose flour requires careful attention to protein content and absorption rates to maintain clean edges during cutting. Whole grain flours absorb significantly more liquid, meaning bakers must reduce the total volume by two tablespoons per cup substituted to avoid crumbly, unworkable dough. Working the dough efficiently on a generously floured surface prevents sticking without requiring additional fat. Rolling the mass consistently to one-eighth of an inch ensures even browning across the top rack of a four-hundred-degree oven within six to seven minutes. Watch closely for the edges to turn lightly golden before transferring the sheets to cool.
