Is there a different recipe for cookies that you cut out?

Question

I am trying to make Christmas cookies but I don't know if their is a different recipe for the kind you cut out with cookie cutters. Is there? Do you know a good recipe?

Answer 1

any sugar cookie receipe is great for cut outs. The difference in the batter makes cutout cookies different. Those that you cut out have a much denser dough. Just make sure that you roll the batter thin enough, or else you will end up burning the cookies before they cook through. Hope this helps

Answer 2

1

Answer 3

No - just use a traditional Sugar Cookie recipe and be sure to refrigerate for at least 1 hr before you try to cut and roll and use a combination of powder sugar and cornstarch(equal amounts) for rolling and to coat the cutters.

Here is a simple and basic recipe:

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets - alternately refrigerate and then roll to 1/4 inch thick and cut into shapes.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Answer 4

This is the recipe we have used for several generations for cut out cookies. Roll them out a little thicker than you normally would, and they stay nice and soft.

Sour Cream Sugar Cookies
4 cups sugar
6 eggs
2 cups sour cream
2 cups butter
2 teaspoons baking soda
4 teaspoons baking powder
10 to 12 cups of flour

Cream butter and sugar. Add eggs. Mix baking soda with sour cream. Add to the butter mixture. Mix in flour a little at a time, just enough to get it to the point that you can roll it out.

Bake at 325 until the bottoms barely begin to brown.

We always decorate these with colored buttercreme frosting.

Answer 5

Gingerbread cookies!
Here's my recipe:

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg

Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, or stand mixer gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

The dough must be chilled for at least 3 hours and up to 2 days. The cookies can be prepared up to 1 week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost crackerlike. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy

Makes about 3 dozen 3 inch cookies.

Answer 6

there isnt a different recipe. a good recipe i use is:
2 1/2 cups flour
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Decorative icing, optional

Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond extract, and vanilla. Gradually beat in dry ingredients. Wrap and refrigerate overnight.
Preheat oven to 350°F. Grease 4 cookie sheets.

Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter(or a decorated one.)

Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough.

another good holiday recipe is called pepperment candycane cookies. these are so good.

1 c. butter, softened
3/4 c. sugar
1 egg
3 c. all purpose flour
1/4 tsp. salt
1/2 c. crushed candy canes or peppermint candies
5 tsp. warm water
3/4 c. confectioners sugar

Heat oven to 350 degrees. In medium bowl, beat butter and sugar until light and creamy. Add egg and beat until blended. Stir in flour and salt, then the crushed candy. Add red food coloring to dough if desired. Roll 1 tablespoon of dough into ball. Place on ungreased cookie sheet. Bake cookies 8 to 10 minutes until firm. Cool on sheet for 1 minute. Transfer to wire rack to finish cooling. Mix water and confectioner's sugar together to form icing. Dip top of each cooled cookie in icing (sprinkle with additional crushed candy, if desired) and allow to dry. Yields approximately 48 cookies.

YUMMY!!!!

Answer 7

just find a basic sugar cookie recipe