Easy cut out cookies
The easy cut out sugar cookies for holidays and celebration with right amount of sweetness , frosted with decorations for a festive look .
Servings: 25 cookies
Calories: 198kcal
Ingredients
For Cookies
- 2 ¼ cups All-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cup sugar
- ¾ cup butter
- 2 tsp vanilla extract
- 1 egg
For icing
- 4 cups powdered sugar sifted
- 3 - 4 tbsp milk
- 2 ¼ tbsp corn syrup light
- ½ tsp vanilla extract
- few drops food coloring or gel
- 1 bottle sprinkles
Instructions
To make Cookies
- Cream the butter and sugar for about 2 to 3 mins on high speed. Scrape the contents from the sides and mix as necessary.
- Add the egg and vanilla extract and beat on high speed for a minute .
- Next add the flour in small additions on low speed until they are all well combined.
- Take the ball of dough and divide into smaller portions.
- Roll the dough in between two parchment papers .
- Do the same for the other divided portions.
- Transfer to baking tray
- Cover with cling wrap .
- Refrigerate for 1 to 2 hours or upto 2 days.
- Preheat the oven to 350 deg F.
- Take the chilled and rolled out dough and cut into shapes using cookie molds.
- Transfer to the baking tray lined with parchment paper for baking .
- Bake for 11 to 12 mins until the sides are slightly brown.
- Cool on a cooling rack until completely cool.
To make Icing
- Mix all the ingredients in the "for frosting section" in a large bowl using a whisk
- Fill into piping bags with narrow tip.
- Decorate by making borders, filling with frosting and adding sprinkles as desired.
Notes
- Chilling the dough
- One helpful tip I followed and highly recommend is to roll out the dough before chilling it. It’s much easier to handle when soft, and rolling it out at this stage saves effort later.
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- Although the dough is smooth and not sticky, chilling it for 1–2 hours is essential to help it hold its shape during cutting and transferring to the baking tray.
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- To make the process even easier, divide the dough into two portions before rolling. This makes it more manageable and saves time.
- Rolling the dough
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- Place the dough between two parchment papers and roll into about ¼ th or ⅛ th of an inch uniformly. You can place the rolled dough in the refrigerator in the baking tray itself, covered with a cling wrap.
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- The chilled and rolled-out dough helps in easily cutting shapes using the cookie cutters. Coat the molds by dipping in all-purpose flour while cutting, to get nice, clean edges.
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- The remaining dough from the cookie cutters can then be rolled again and reused to make cookies.
- Be sure to take the cookies out exactly at 11 to 12 minutes or just before the edges get browned while baking.
Nutrition
Serving: 15g | Calories: 198kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 81mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 183IU | Calcium: 12mg | Iron: 1mg
