-
-
My review
Sugar Cookie Cutouts
3
GLJCAT
"I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting."
Added to shopping list.
Go to shopping list.
Ingredients
servings 135Original recipe yields 36 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 298354 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2005
Let me start this off by saying I hate making sugar cookies. I hate the rolling, I hate the crumbling, I hate the chilling, I hate everything that makes sugar cookies what they are. I'd only mak...
Most helpful critical review
2/24/2002
The taste was ok but it wasnt really a very soft cookie... not something to really decorate. Definitely not something to make masses of. I would make it again but i would roll the cookie 1/2 inc...
Most helpful
Most positive
Least positive
Newest
2/10/2005
Let me start this off by saying I hate making sugar cookies. I hate the rolling, I hate the crumbling, I hate the chilling, I hate everything that makes sugar cookies what they are. I'd only mak...
1/1/2007
Great recipe... very easy. I rolled them out on parchment paper, removed the excess and baked on the paper on cookie sheets. Much much easier than moving them to a cookie sheet and risking mes...
12/15/2007
This dough is very easy to work with IF you chill it overnight.. And, for those of you who say the flavor is bland, remember to use PURE vanilla. Don't waste your time with the fake stuff, you w...
12/16/2000
This recipe made an excellent dough for cutouts - very easy to work with. (Not one of my cookies broke!) They taste good, too, and were easy to frost and decorate. Tip: When the edges are JU...
1/19/2003
This was a GREAT recipe!! and do I have a tip for you! I used 1C of "Splenda" and added another 1/4C cream and made them sugar free! They rolled like a dream. My mother is diabetic and was 10...
12/24/2001
I had a difficult time choosing a classic Christmas cookie recipe and am VERY glad I chose this one... not too chewy, not too crunchy, great taste, not too bland or too spicy, and very easy. Th...
6/21/2004
Out of four sugar cookie recipes from this site that I experimented with, this was the best by far! I made over 200 cookies for an open house, decorated them simply with small amounts of butter...
6/27/2005
This is a great recipe, although I tweaked it. I doubled the vanilla, added 1/4 tsp. almond extract, and only used one teaspoon of baking powder. I did not have time to refridgerate dough, but c...
2/24/2002
The taste was ok but it wasnt really a very soft cookie... not something to really decorate. Definitely not something to make masses of. I would make it again but i would roll the cookie 1/2 inc...