Wednesday, May 14, 2008

Classic cut out sugar-cookies

I don’t know when I start collect the cookie cutter, but now I have about 100+ pieces of cookie cutter in my boxes, a lot, I don’t think so. You can easily fall in love with them, how can you resist a lovely flower, a dog, a bear, a butterfly and etc, I can’t get enough of them, but the good recipe for cut out cookie is the other thing, I had try many recipes and feel disappointed.
But this recipe is good enough to show you, because it’s so easy to work with and the taste is good too. The shape of the cookie is sharp (but the texture is not too hard), so you can play around with your cookie cutters. The only problem for me is I really don’t know which cookie cutters to use because all of them are so cute, may be I have to make more so I can use all of my cookie cutters.

Classic cut out sugar-cookies

3 cups (300g)
sifted cake flour, spooned in and leveled
¼ tsp
baking powder
½ tsp
1 cup (2 sticks / 225g)
unsalted butter, slightly firm
¾ cup (150g)
superfine sugar
1½ tsp
pure vanilla extract
large egg white, lightly beaten with 2 teaspoons of water

Sparkling white sugar, pearl sugar, or sanding sugar, for sprinkling

1. Strain together the flour, baking powder, and salt. Set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-low speed.

3. Using a fork, beat the egg and vanilla together and mix into the butter-sugar mixture. Add the dry ingredients one-half at a time, mixing only until mixture begins to form a mass. Empty the dough onto a lightly floured surface and knead four or five times, or just until smooth. Divide the dough into quarters. Using lightly floured hands, shape the dough into four disks. Dust lightly with flour and wrap each with plastic. Chill for at least 15 minutes.
Note: For anyone who live in tropical climate, don’t knead it, you should beat the dough until smooth in the bowl and place the dough in a wax paper before rolling it).
4. Position the racks in the upper and lower thirds of the oven. Heat the oven to 350°F.

5. On a lightly floured pastry cloth or board, working with one-fourth of the dough at a time, roll the dough to a 3/16 inch thickness. Cut into desired shapes with cookie cutters. After cut ting, transfer the cookies to a sheet of wax paper. Brush the tops lightly with egg wash and sprinkle evenly with sparkling white sugar, pearl sugar, or sanding sugar. Carefully place on cookie sheets.
6. Bake the cookies for 12 to 14 minutes, or until the edges begin to brown. To ensure even browning, toward the end of baking time rotate the sheets from top to bottom and front to back. Let stand on pans for 1 or 2 minutes. With a thin metal spatula, remove to cooling racks.


  1. I know I've said this many times, but you really take beautiful photos!!! You make a simple cookie looked amazing!!

  2. Carole Walter is my hero! If you're a fan of her books, you have to try her newest, "Great Coffee Cakes, Sticky Buns, Muffins & more".
    It's an excellent book, it covers yeasted cakes as well as quick breads, muffins, scones biscuits, etc.
    I think I'm going to get the cookie book when I have the chance.

    And also, I LOVE the doggie cookie cutter!!

  3. Thanks for the recipe I will have to give it a try.

    I also collect cookie cutters, some day I am going to put up a peg board in the kitchen to display them on so I can enjoy them even when they aren't cookies.

  4. hi dailydelicious,

    I tried making this cookie today.And it turn out to be a piped butter cookie.I am not sure y the dough is so wet that even after being int he fridge for 2-3hours, i still can't handle it when rolling between wax papers.:( pls advise....

  5. Hi,
    If you have that problem, it can come from the protein of our cake is very low (and lower than mine), you can add about 10-20g of flour to your dough to make it firmer.
    My dough is very soft but it can be rolled and cut after refrigerate it.
    Ps, I think that you already use the weight measurement, right?

  6. hi,

    I see!I live in a tropical climate, could be that too.I used weight measurement.Do you have a sugar cut out recipe that can hold its shape better?

  7. Hi, you can try this recipe, it's firmer than this one.
    Snow cookies

  8. hi, do you have the recipes in weight measurements?just want to mk sure i dun get the measurements wrong :) thanks alot!

  9. Hi,
    I just add the weight measurement for the snow cookies for you ^^.

  10. hi,

    Thanks for the prompt reply.I just made the cookies!It turn out to be alot better!Just in time for xmas...:) thank you very much.U have been a wonderful help!



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