Crispy Basic Cookie Cutter Cookies. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Cut into shapes with any cookie cutter. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations.
Place shapes on ungreased baking sheet. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. You can cook Crispy Basic Cookie Cutter Cookies using 4 ingredients and 7 steps. Here is how you cook it.
Ingredients of Crispy Basic Cookie Cutter Cookies
- It’s 100 grams of Butter.
- Prepare 60 grams of Sugar.
- It’s 1 of Egg yolk.
- It’s 170 grams of Cake flour.
Re-roll the remaining dough and continue cutting until all is used. Getting those crisp edges on sugar cookies you plan to decorate is so so so important. Without them, you're more likely to have overflow during the flooding step which is incredibly frustrating. Thankfully, I've mastered an easy way to prevent this from happening.
Crispy Basic Cookie Cutter Cookies step by step
- Bring the butter to room temperature, and cream with a whisk..
- Add sugar and mix..
- Add the egg yolk, and mix until the mixture becomes smooth..
- Finally, add cake flour, and fold in..
- Roll into a ball, cover with plastic wrap, and let it sit in the fridge for about 1 hour..
- Roll out the dough to 5 mm thickness, and cut out shapes. Bake in the oven for about 20 minutes at 170℃/340℉..
- I usually let them cool on newspaper. It absorbs the oil well. Let cool completely, and they're done..
This recipe doesn't spread, yet the cookies are still soft but chewy. Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like.