Cut Out Sugar Cookie

I switched to shortbread cookies when making cut out cookies with my son. They don't use eggs, so little ones can taste the raw dough, and they hold the shape of the cutout better. You can find a recipe online or message me and I'll find mine for you!

This works for me (but I have a stand mixer) -- the recipe says the butter should be COLD (weird I know, but it works).

3 cups flour
2 tsp baking powder
1 cup sugar

2 sticks cold butter
1 egg
1/2 tsp vanilla
1/2 tsp almond extract

beat wet ingredients until creamy (it takes a while - I usually start with the butter, and scrape the beater & sides/bottom a few times, then add egg & extracts). Add dry ingredients and mix until incorporated. It will be crumbly. Bring it together with your hands and put on wax paper. Put another sheet of wax paper on top and start rolling.

By using the cold butter - you don't have to wait for the dough to chill.

Cut your shapes and bake on parchment paper or silpat mat in preheated 350 degree oven for 10-12 minutes. Let cool on rack.

The almond extract gives it a really nice flavor. I also use the almond extract in the royal icing. These cookies always work out nicely for me - I roll to about 1/4" - 1/2" so they're nice and soft but hold their shape.

This recipe is the least fussy recipe I know (and have used!)

Roll Out Cookies

1 c. butter
1 c. sugar
1 large egg
1 tsp vanilla extract
2 tsps baking powder
3 c flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water a teaspoon at a time.) Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle, approximately 12 inches in diameter. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes 20-24 average size cookies.

Poured Cookie Icing Recipe

This icing dries to a shiny, hard finish and tastes good too. It can be used for icing or to outline and fill in with a #2 or #3 tip.

1 c. sifted confectioner’s sugar
2 tsp. milk
2 tsp. light corn syrup

Place sugar and milk in a bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).

I have used this recipe a few times, and it's really good :)
http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookie...

And this is an easy icing recipe. Have fun!
http://www.christmas-cookies.com/recipes/recipe499.powder...

I have never found a better cut out recipe than the one we found in my Sesame Street encyclopedia set when I was little - Cookie Monster Cookies :) You can find the recipe here:

http://maree-athome.blogspot.com/2008/12/best-sugar-cooki...

It even has the original picture of the recipe :) We have used this since I was a child and my tip for making them taste better - don't put in all the flour it calls for - cut it down by about 1 cup at least, and then when you use the flour to roll the dough it won't get hard and have too much flour flavor. Then to frost them I use a can of cake frosting and top with whatever decor you want! Every time I have made this recipe for parties I get tons of requests for the recipe :) Good luck!

I have a recipe card with the exact recipe that B.D. wrote for you. It came in a big plastic Easter egg with lots of cutters. I've been using that recipe for years and years! Keep an eye on the cookies in the oven and take them out early enough and they'll be nice and soft...the best kind!

The recipe that 1babygirl posted is my go-to recipe. I switched over to it last year and it's fabulous - easy to work with, forgiving, and delicious.

If you're interested in icing them, you must try this recipe for icing and check out her instructions: http://bakeat350.blogspot.com/2010/01/royal-icing-102-or-...

And also this tutorial featuring the same person: http://thepioneerwoman.com/cooking/2010/12/decorated-chri...

Here is my favorite Cut out sugar cookie recipe. I like to frost them with a cream cheese icing...yummy! Enjoy!

Soft Sugar Cookies (Cut-outs)

1 c. butter, softened (No substitutes)
1 (3-oz) pkg cream cheese, softened
1 c. granulated sugar
1 egg yolk
1 tsp. vanilla
2 ¼ c. flour
½ tsp. salt
¼ tsp. baking soda

In a mixing bowl, cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. In a separate bowl, combine the flour, salt and baking soda; gradually add to the creamed mixture. Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2 ½ inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 325° oven for 8-10 minutes or until edges begin to brown. Leave cookies on pan for 2 minutes before moving to a wire rack. Decorate as desired. Yield: about 4 dozen.

I roll out Pillsbury slice and bake tube cookie dough! I roll it out with flour, very thin, cut out in desired shapes with cutters and bake. Then I ice and decorate them with my son. You would not believe the RAVES I get over them. Sometimes I tell people, but often I just say, "Thanks!" It certainly makes the task easy and all you have to do is the fun part.