Q&A: How do you make sugar cookie dough proper for use with cookie cutters?

Question by Chitters: How do you make sugar cookie dough proper for use with cookie cutters?
I want to make Valentine’s cookies for my boyfriend. WalMart has some neat holiday cookie cutters that I’d love to use, but every time I use cookie cutters, they warp when I bake them.

Either the dough’s too soft and it kind of melts, or it’s super thick and sticky and it sticks to the cutter, or my hands.

I’d love to make them by hand, without using “pop and roll” dough from Pillsbury.

Best answer:

Answer by gakire
I use the one off the flour bag on Gold Medal

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Tips:
Use small batches and refridgerate the rest while you work.
Dip you cutters in powder sugar before you cut.

What do you think? Answer below!

  1. ▒ ▓ ▒ says:

    These are best glazed with a mixture of powdered sugar and milk and then sprinkled with colored sugar after they cool. The dough can also be used to make Jam Thumbprint cookies. You will need a strong mixer – a KitchenAid helps, but you can always knead in the rest of the flour. The dough does not spread or distort – they can be baked fairly close together and can be shipped or transported without breaking.

    1 cup (2 sticks) butter (do NOT use oleo or spread)
    ½ cup sugar
    1 egg
    1 tsp vanilla
    3 cups sifted all purpose flour
    ½ tsp baking powder

    Cream butter and sugar together until fluffy.
    Add egg and vanilla extract.
    Add flour and baking powder.
    Mix until mixture clings together.
    Gather into a ball, wrap in plastic wrap and refrigerate one hour.

    Roll out between ¼ and 1/2 inch thick. Bake 5 to 6 minutes at 375F. Do not let the cookies brown.

    Cool on wire rack before glazing or frosting.

    Glaze: With a fork, mash together 1 tablespoon butter and 1 tablespoon powdered sugar until a fine paste. Add a few drops of milk. Continue adding powdered sugar and milk until desired consistency is achieved. Add 2 drops of almond or vanilla extract. Yield: about 1 cup.

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