Today I decided to put together a collection of Roll Out Cookie Recipes, or Cookie Cutter Recipes, depends how you call them.
I will be adding more recipes to this collection as I find my way to test them. I have about dozen that I haven't taken any pictures of, so it will take some time, but I'll get there. I'm working on one recipe right now and there are many more I'd like to try.
Ones you see below I use rather frequently, especially Sugar Cookies and Honey Cookies.
Sugar Cookie Recipe
3 c. all-purpose flour
1 teaspoon baking powder
2 sticks butter, unsalted, softened
1 cup granulated sugar
1 large egg 1/2 t. kosher salt
1 teaspoon vanilla extract
1 1/2 tsp almond extract
Sift together the flour and baking powder.
In a mixing bowl, beat the room temperature butter and sugar until light and fluffy. About 4 minutes. Scrape the bowl at least once while mixing.
Add in the egg and mix till fluffy and pale in color.
Add salt and both extracts.
Slowly add flour mixture (1 cup at a time) and stir until incorporated. Don't be afraid to use your hands a little to form a uniformed cookie dough.
Form the dough into a disc and wrap in plastic wrap.
Refrigerate for at least 1 hour. If the dough gets too hard to roll let soften a bit before rolling the dough.
note: I sometimes make this dough in the evening and place it in the fridge and I make the cookies next day.It works fine
Preheat oven to 365 degrees F.
Roll the dough between 2 pieces of parchment paper to 5/16 inch(about 7mm) thick. I use two rolling guides made of two wooden painting sticks, I got at the painter's store. I glued 2 together. Total I needed 4 stick to achieve the right thickness for sugar cookies.
Place your sticks guides on the work surface, and put the disk of dough between them, put parchment paper on the top and using a rolling pin, roll the dough out, making sure your rolling pin rolls on the top of the wooden sticks to ensure the right thickness.
You can also use Wilton Fondant 20-Inch Rolling Pin Guide Rings
Cut the cookies into shapes and place the cut cookie shapes on a parchment lined cookie sheet.
Place cookies in the fridge to harden for about 5 minutes and then put them in the oven.
Bake the cookies for approximately 6-8 minutes Rotate sheets in half time for even baking.
Remove cookies from the oven and allow to cool on the sheet for 5 minutes. Do not attempt to move the cookies at this stage, they are too soft and will break.
Slowly remove cookies from the sheet using a a wide spatula place them on the cooling rack and let cool completely.
Oatmeal Cookie Recipe
2 sticks unsalted butter/8ounces/,1stick is 113grams
3/4 cup packed light or dark brown sugar
1 large egg
2 tsp vanilla extract
3/4 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup old fashioned rolled oats
1/2 cup traditional whole wheat flour
2 cups unbleached all purpose flour
Cinnamon sugar, or icings for decorations /optional/
Beat the butter and sugar in a medium bowl until fluffy, add egg, vanilla, salt, baking powder, cinnamon and ginger,beat until smooth Scape the bottom and sides of the bowl.
Beat in the the oats and flours, this mixture may look really dry at first, it will come together.
Divide dough into 2 pieces, wrap each piece in the plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 350CF, line 2 baking sheet with parchment paper.
Working with one piece of dough at a time, roll into a circle about 14 inches in diameter.Use your favorite cookie cutters to cut out cookies, re-rolling and cutting the scraps.
Place the cookies on the baking sheet, they don't spread much so you can place them fairly close to each other.
Bake cookies, reversing the baking sheets midway through/top to bottom, bottom to top, and also rotate them front the back, back to front/. Bake for about 12-15 minutes. The shorter amount of time will result in softer cookies, the longer the amount of time crispier cookies.Remove cookies from the oven, now would be the time to sprinkle them with cinnamon sugar if desired, transfer cookies onto the cooling rack. Repeat with remaining dough.
Decorate as desired.
As you can see I chose a very simple decorating technique, that worked pretty well.
This is the best chocolate cookie recipe I've made made!