Fool Proof Cutout Cookies!

I always hated making cut out cookies because I found that so many recipes would spread and lose their shape when they were baked. This recipe is like no other that I’ve tried. The cookies hold their shapes with clean crisp edges and they taste delicious! This is the recipe that I use for all of my cut out cookies in my photo gallery.

Christmas Tree Cookies

Fool Proof Cutout Cookies

Ingredients

  • 6 Cups of flour
  • 3 teaspoons baking powder
  • 2 Cups butter (4 sticks)
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon salt

Instructions

  1. In a stand mixer, cream the butter and sugar until light and fluffy. Add eggs and almond extract and mix well.
  2. Add dry ingredients slowly, periodically stopping and scrapping down sides of bowl. Mix until all the dry ingredients are incorporated.
  3. turn dough out onto your counter and knead in any remaining flour from the bottom of the bowl. Then section the dough into 4 balls.
  4. Slightly flatten the balls of dough. You then want to roll out each of the balls of dough between two pieces of wax paper to your desired thickness. You’ll want to make sure that you have a clear shelf in your refrigerator so that as you roll out your sheets of dough, you can stack them on your shelf. Once the sheets of dough are chilled, you can easily cut out your shapes and transfer them to your parchment lined cookie sheet with out them breaking. Once you’re done cutting out your cookies, you can re-roll out your dough between the sheets of wax paper. This is a great method to prevent your cookies from breaking while transferring to your cookie sheet, and it prevents any unnecessary flour from being added to your dough. Extra flour can cause cookies to become tough.
  5. Bake cookies at 350 degrees. The amount of time depends on the size of your cookie, but typically about 8-10 minutes or until the edges start to turn golden brown.

Have any questions about this recipe? Leave a comment below, or email me at bethany@boofycakes.com

Posted by on December 13th, 2010