Best 4 Best Cookie Dough For Cookie Cutters Recipes

PERFECT CUT-OUT COOKIE DOUGH

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

COOKIE CUTTER COOKIES

Steps:

• In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
• To decorate: 4 ounces semi-sweet chocolate, chopped.

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ROLL-OUT COOKIES

Steps:

• Pre heat oven to 400F degrees.
• In a large bowl cream butter and sugar with electric mixer.
• Beat in egg and vanilla.
• Mix flour and baking powder.
• Add 1 cup at a time,combining after each addition.
• You will need to add last 3/4 cup by hand.
• Do not chill dough it will be stiff.
• Divide dough into 2 balls.
• On floured surface roll out to 1/8 inch thickness.
• Use any cookie cutter and cut away.
• Bake for 6-10 minutes or until light brown.
• Enjoy!