The Baker's Essential Cut-Out Cookies
- Anthology of Crumbs
- 4 days ago
- 1 min read
1
Flavour Substitute:
If you do not have fresh pods, substitute the seeds with 1 Tbsp vanilla bean paste to achieve the same rich flavour and speckled appearance.
2
Make Ahead:
The dough can be made up to 3 days in advance and kept tightly wrapped in the refrigerator. Allow it to soften slightly before attempting to roll it out.
3
Freezing Dough:
Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.
4
Storage:
Baked cookies will keep well in an airtight container at room temperature for up to 3 weeks.
5
Serving Suggestions:
Pair these large buttery cookies with royal icing for decorating or simply dust them lightly with confectioners sugar.
Notes
1
Whisk the dry ingredients in a medium bowl: all purpose flour and salt. Set aside for later.
2
Cream the fat and sugar in the bowl of a stand mixer (paddle attachment) until well blended (about 1 minute). Stop to scrape the bowl. Add the cold large egg and the vanilla pod seeds and beat until just combined.
3
Mix in the flour with the mixer running on low speed, adding the flour mixture all at once. Mix until just combined. Scrape the bowl again, then mix briefly until the dry ingredients are fully blended. Work quickly to avoid overdeveloping the gluten.
4
Roll and chill the dough: Divide the dough into two balls. Roll each portion to ⅜ inch thickness between two sheets of parchment paper. Slide both rolled doughs onto a baking sheet and chill in the refrigerator until the dough is firm (about 25 minutes).
5
Preheat and prepare: Preheat oven to 350 °F (180 °C). Line three baking sheets with parchment paper.
6
Cut and freeze: Remove one dough sheet and peel off the top parchment. Use an extra large cookie cutter (4–5 inches) to cut out shapes. Place cookies 2 inches apart on the prepared sheets. Freeze the cut cookies for a minimum of 25 minutes before baking. Gather and reroll any scraps.
7
Bake and cool: Bake the cookies for 15 to 18 minutes until the edges are just golden brown. Allow the cookies to cool completely on the baking sheets before handling to prevent cracking or breaking.
Instructions
4 ½ cups (565 g) all purpose flour
½ tsp (3 g) salt
1 ½ cups (340 g) unsalted butter (room temperature)
1 ½ cups (300 g) granulated sugar
1 large egg (cold)
Seeds from 1.5 whole vanilla pods (or 1 Tbsp vanilla bean paste)
The Baker's Essential Cut-Out Cookies
Anthology of Crumbs
Gather your loved ones for a cozy afternoon of baking with this timeless recipe. These are the sugar cookies that hold cherished memories: buttery, tender, and intensely fragrant with vanilla. The firm dough is a dream to roll and cut, making it the ideal canvas for any decoration whether you are celebrating Christmas, Thanksgiving, or a summer gathering. This is the one essential cut out recipe your kitchen needs.
Servings :
∼ 2 dozen (24 cookies)
Calories:
Prep Time
20 min
Cooking Time
15 - 18 min
Rest Time
∼50 minutes (chilling)
Total Time
∼ 1 hr 50 min
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