RosieKat
Drama Llama
PeaJect #12
Posts: 5,546 
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Post by RosieKat on Nov 29, 2022 21:54:53 GMT
I have NEVER been able to find a recipe that I can roll out and cut with cute cutters and bake that keeps its shape. DD is dying to make some this year, and I really don't have the inclination to make 47 batches with 47 different recipes and 47 failures. I seem to recall someone here mentioning one with cream cheese that was easy to roll and cut, but didn't find one in the baking thread. Anyone have a good recipe for cutout cookies for the cutout cookie challenged? Sugar type is preferred, but spice/gingerbread is also welcome, as well as other stuff I may not have considered.
I do know to keep the dough well chilled, roll it out, cut it out, rechill, etc. but so far that hasn't helped me much!
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Post by papersilly on Nov 29, 2022 22:01:17 GMT
this cookie recipe has never let me down sugar cookie to get really sharp shapes, i also take a narrow offset spatula and gently "iron" the top of the cookies after they get out of the oven so the top is flatter and more level for icing. if you want sharper edges, take the spatula and gently tap in the sides too. |
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pinklady
Drama Llama
Posts: 5,978
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Post by pinklady on Nov 29, 2022 22:41:14 GMT
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Post by revirdsuba99 on Nov 29, 2022 22:46:52 GMT
Sorry, I don't have it, but my mother made flat cookie cutter cookies that had cutouts so they fit together to make standing animals.
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Post by revirdsuba99 on Nov 29, 2022 22:52:32 GMT
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Post by arielsmom on Nov 30, 2022 0:01:56 GMT
You need a recipe that does not contain baking soda or baking powder. My great grandma passed down an awesome recipe for cut outs, I will need to dig it out. You make a dough one evening, refrig it overnight. Roll and bake the next day. Decorate on the third day, after the cookies have firmed up/hardened.
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Post by malibou on Nov 30, 2022 0:12:10 GMT
Perhaps LeaP would have ideas. I believe she is the pea that makes all sorts of beautiful cutout cookies. |
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J u l e e
Drama Llama
Posts: 6,531
Location: Cincinnati
Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Nov 30, 2022 0:37:38 GMT
Look up The Graceful Baker. She has a blog post with her cut out sugar cookie recipe with all of her advice. I can’t link with this old phone!
She has a YouTube Chanel with her royal icing decorating. I love watching her videos! She has tutorials and sped up videos. So fun to watch!
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Post by crazy4scraps on Nov 30, 2022 5:49:44 GMT
this cookie recipe has never let me down sugar cookie to get really sharp shapes, i also take a narrow offset spatula and gently "iron" the top of the cookies after they get out of the oven so the top is flatter and more level for icing. if you want sharper edges, take the spatula and gently tap in the sides too. My recipe is very similar to this one but I double the recipe and don’t use as much baking powder, maybe one tsp. I also am not fond of almond so I leave that out and use different flavorings instead. The thing I’ve always heard is that baking soda spreads, baking powder puffs. If you leave out all of the leaveners you can end up with a harder, denser cookie. You don’t need to chill the dough but doing so for at least a bit helps your cookies keep their shape when you transfer them to the pans for baking. If you are making gingerbread houses or anything where you need straight edges, a microplane is your new BFF! After the cookies are baked and cooled, you can use it to carefully grate off the wonky edges and they will be perfectly straight. There are many reasons why cutout cookies might spread including letting your butter get too warm before mixing, incorporating too much air into your dough, crowding too many cutouts on the baking sheet, using baking sheets that are too warm, or having the wrong ratio of flour to fat among other things. There are so many variables, baking really is a science. Once I figured out what works for me with my ovens in my kitchen, it was smooth sailing. I typically make a bunch of dough at once, roll it all out to my desired thickness in ziplock bags when it’s freshly mixed and soft, and freeze the dough in sheets like that so when I’m ready to bake it’s ready to go in roughly 10-15 minutes while I’m preheating the oven. I cut the dough from almost frozen so I don’t need to do the whole chill, cut, chill, bake routine. Ain’t nobody got time for that. I roll and freeze on one day, cut and bake on another and it saves so much time. When I reroll the scraps they’re usually still cool enough so I don’t need to chill again unless I’m making a ton of cookies and won’t get them all in the oven right away. One thing that has really helped me was to switch to weighing my ingredients vs. using measuring cups. It really helps a LOT with the consistency from batch to batch when you weigh your flour, sugar, butter, etc. plus you dirty a lot fewer dishes, and that’s true for all kinds of recipes. |
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Post by chitchatgirl on Nov 30, 2022 13:19:33 GMT
this cookie recipe has never let me down sugar cookie to get really sharp shapes, i also take a narrow offset spatula and gently "iron" the top of the cookies after they get out of the oven so the top is flatter and more level for icing. if you want sharper edges, take the spatula and gently tap in the sides too. My recipe is very similar to this one but I double the recipe and don’t use as much baking powder, maybe one tsp. I also am not fond of almond so I leave that out and use different flavorings instead. The thing I’ve always heard is that baking soda spreads, baking powder puffs. If you leave out all of the leaveners you can end up with a harder, denser cookie. You don’t need to chill the dough but doing so for at least a bit helps your cookies keep their shape when you transfer them to the pans for baking. If you are making gingerbread houses or anything where you need straight edges, a microplane is your new BFF! After the cookies are baked and cooled, you can use it to carefully grate off the wonky edges and they will be perfectly straight. There are many reasons why cutout cookies might spread including letting your butter get too warm before mixing, incorporating too much air into your dough, crowding too many cutouts on the baking sheet, using baking sheets that are too warm, or having the wrong ratio of flour to fat among other things. There are so many variables, baking really is a science. Once I figured out what works for me with my ovens in my kitchen, it was smooth sailing. I typically make a bunch of dough at once, roll it all out to my desired thickness in ziplock bags when it’s freshly mixed and soft, and freeze the dough in sheets like that so when I’m ready to bake it’s ready to go in roughly 10-15 minutes while I’m preheating the oven. I cut the dough from almost frozen so I don’t need to do the whole chill, cut, chill, bake routine. Ain’t nobody got time for that. I roll and freeze on one day, cut and bake on another and it saves so much time. When I reroll the scraps they’re usually still cool enough so I don’t need to chill again unless I’m making a ton of cookies and won’t get them all in the oven right away. One thing that has really helped me was to switch to weighing my ingredients vs. using measuring cups. It really helps a LOT with the consistency from batch to batch when you weigh your flour, sugar, butter, etc. plus you dirty a lot fewer dishes, and that’s true for all kinds of recipes. This is the way. Also I use confectioners sugar instead of flour for rolling out. I freeze my cut cookies before baking. I’ll go straight from freezer to oven with them. here’s the recipe I use. I like a soft cookie. These are but they’re also strong enough to hold icing. bakingamoment.com/soft-cut-out-sugar-cookies/ ETA- this recipe is neat in if you cook it a little longer, it gets sweeter and more of a shortbread texture. I ran across this completely by accident when I forgot about them in the oven. I've cooked it longer for cookies that I stamped and wasn't going to ice. They kept their shape and impression but taste like a completely different cookie. Love my multitasking cookie recipes.  |
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styxgirl
Pearl Clutcher
Posts: 3,960
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Nov 30, 2022 16:03:08 GMT
pinklady I clicked on this thread just to see if someone had posted the lighthouse pics! LOLOL! Oh, and to get a good recipe in case I get a wild hair and make cookies this year! LOL! ;-)
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Post by crazy4scraps on Nov 30, 2022 17:13:19 GMT
This is the way. Also I use confectioners sugar instead of flour for rolling out. I freeze my cut cookies before baking. I’ll go straight from freezer to oven with them. here’s the recipe I use. I like a soft cookie. These are but they’re also strong enough to hold icing. bakingamoment.com/soft-cut-out-sugar-cookies/ I roll out my cookies right inside the ziplock bag with no flour or anything. It helps to keep the rerolled dough from getting tough. I usually use gallon bags and just cut them open on two sides leaving one side attached as a hinge, then use that same bag to reroll my scraps. Even after they’ve been cut open they can be reused for rolling new dough if you keep them in the freezer and slide them inside a bigger 2 gallon ziplock bag. I can fit at least four gallon sized sheets inside a 2 gallon bag in the freezer. |
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Post by papersilly on Nov 30, 2022 18:19:52 GMT
this cookie recipe has never let me down sugar cookie to get really sharp shapes, i also take a narrow offset spatula and gently "iron" the top of the cookies after they get out of the oven so the top is flatter and more level for icing. if you want sharper edges, take the spatula and gently tap in the sides too. My recipe is very similar to this one but I double the recipe and don’t use as much baking powder, maybe one tsp. I also am not fond of almond so I leave that out and use different flavorings instead. The thing I’ve always heard is that baking soda spreads, baking powder puffs. If you leave out all of the leaveners you can end up with a harder, denser cookie. You don’t need to chill the dough but doing so for at least a bit helps your cookies keep their shape when you transfer them to the pans for baking. If you are making gingerbread houses or anything where you need straight edges, a microplane is your new BFF! After the cookies are baked and cooled, you can use it to carefully grate off the wonky edges and they will be perfectly straight. There are many reasons why cutout cookies might spread including letting your butter get too warm before mixing, incorporating too much air into your dough, crowding too many cutouts on the baking sheet, using baking sheets that are too warm, or having the wrong ratio of flour to fat among other things. There are so many variables, baking really is a science. Once I figured out what works for me with my ovens in my kitchen, it was smooth sailing. I typically make a bunch of dough at once, roll it all out to my desired thickness in ziplock bags when it’s freshly mixed and soft, and freeze the dough in sheets like that so when I’m ready to bake it’s ready to go in roughly 10-15 minutes while I’m preheating the oven. I cut the dough from almost frozen so I don’t need to do the whole chill, cut, chill, bake routine. Ain’t nobody got time for that. I roll and freeze on one day, cut and bake on another and it saves so much time. When I reroll the scraps they’re usually still cool enough so I don’t need to chill again unless I’m making a ton of cookies and won’t get them all in the oven right away. One thing that has really helped me was to switch to weighing my ingredients vs. using measuring cups. It really helps a LOT with the consistency from batch to batch when you weigh your flour, sugar, butter, etc. plus you dirty a lot fewer dishes, and that’s true for all kinds of recipes. a few things that have really helped my cookie making are: -using an oven thermometer no matter how accurate you think your own built in oven thermometer is -weighing my ingredients vs. scooping them in -i also never use almond flavoring. for the matter, i'm strictly vanilla. -i chill the cut outs for a minimum of 20 minutes and only pull them out as i reload the oven and like i said earlier: -"iron" the warm cookies with an offset spatula and tap in the sides as needed |
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Post by chitchatgirl on Nov 30, 2022 19:40:49 GMT
This is the way. Also I use confectioners sugar instead of flour for rolling out. I freeze my cut cookies before baking. I’ll go straight from freezer to oven with them. here’s the recipe I use. I like a soft cookie. These are but they’re also strong enough to hold icing. bakingamoment.com/soft-cut-out-sugar-cookies/ I roll out my cookies right inside the ziplock bag with no flour or anything. It helps to keep the rerolled dough from getting tough. I usually use gallon bags and just cut them open on two sides leaving one side attached as a hinge, then use that same bag to reroll my scraps. Even after they’ve been cut open they can be reused for rolling new dough if you keep them in the freezer and slide them inside a bigger 2 gallon ziplock bag. I can fit at least four gallon sized sheets inside a 2 gallon bag in the freezer. I tried this and I've tried doing it between parchment. It still sticks. I think its the recipe. But the confectioners sugar keeps it from sticking and gives it nice flavor. When I used the flour, it was a strange taste. |
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SweetieBsMom
Pearl Clutcher
Posts: 4,767
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Post by SweetieBsMom on Nov 30, 2022 22:58:01 GMT
Just an FYI there's been a lot of discussion in the cookier world that recipes are spreading that haven't spread in the past. The culprit seems to be higher water count in butter lately. A suggestion I've heard is 1 tspn of cornstarch for every 3c of flour. I haven't tried the cornstarch but a lot of people swear by it.
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Post by cakediva on Nov 30, 2022 23:58:50 GMT
This is my standard go to and works every time! No chilling, just roll, cut and bake!
Sugar Cookies
1 cup butter
1 cup sugar
*mix with paddle attachment in mixer for a minute or two
*add
1 egg
1 tbsp vanilla
1/2 tsp salt
* mix until combines
*add
3 cups flour
*mix on low until dough comes away from sides of the bowl
I sometimes have to dump it all out and knead it a wee bit by hand to get the last bits of flour mixed in.
Roll out, cut out, and bake at 350 for 10-12 minutes until bottom edges are slightly browned
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