Monday, January 31, 2011

Cut Out Cookie Recipes


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



Basic Sugar Cookie Recipe for Cut out Cookies
3 cups (450grams) all-purpose flour
1 teaspoon baking powder
1/4 tsp kosher salt
2 sticks (1cup, 226grams)butter, unsalted, softened to room temperature
1 cup (200grams)granulated sugar
1 large egg, room temperature
1tbl vanilla extract, vanilla bean past or almond extract
Flavor options: I also like to use lemon zest with combination of vanilla extract or lemon extract, or orange zest.
  • Sift together flour, baking powder, add salt, set aside.
  • In a small dish whisk together egg and vanilla extract, set aside.
  • In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter and should should be light and fluffy.
  • Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
  • Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
  • Scrape the cookie dough into a large bowl, and using your hand knead it for about 30 to 60 seconds, until dough comes together.
  • Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
  • Preheat oven to 375F(190C)
  • Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides.(2 painter's sticks glued together on each side, or 2 pieces of 1/4inch molding.
  • Cut out as many cookies as you can. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
  • Bake for 9, depending on the oven, turn the sheet once half way through the baking.
  • Let the cooking cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
  • Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months.
  • Decorate cookies as desired with royal icing or other medium that you use.


Your cookies are spreading? Do they brown on the bottom too much? You can find answers to solving these problems in my video tutorial.

 
 

 
 


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!
Apple Cookies




5 comments:

  1. Hani, I am DEFINITELY going to have to try some of these. I have only cut out sugar and gingerbread so it's time to expand, for sure! Thanks for all the great recipes!

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  2. Thank you for posting these!!! I'll be experimenting with them soon, too!

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  3. i want to try your honey cookies! I love honey...i drink it every morning and eat it with bread..

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  4. I would love to try your honey cookies too! I love honey! :) Thanks for sharing the recipe!

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  5. Thanks for sharing Haniela.. I just made your sugar cookie recipe and it smells so good.. I will post on my blog when I decorate them. The recipe I normally use doesn't use baking powder because since the recipes I did try with it made the cookies spread too much. This recipe didn't spread at all.

    ReplyDelete

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