These Sugar Cookies for Cookie Cutters are not too sweet on their own; so they make a good foundation for the sugar and sprinkles you use to decorate. They can be cut into any shape you choose. I particularly like to make turkeys, pilgrims or dreidels out of the dough. You can decorate them as you wish. Bake the Sugar Cookies for Cookie Cutters first and let them cool completely before icing, glazing, or painting them. If you want to take an easier tack, do as I do. Buy several colors of sanding sugar and sprinkles and just scatter the tops of the unbaked cookies with different colors. Either way the kids will love them! Adults too.
For sugar cookies you can slice and bake, try Vanilla Bean Sugar Cookies
Prep time: Dough-10 minutes
Chilling: 2-3 hours or overnight
Cutting shapes: 30-45 minutes
Sugar Cookies for Cookie Cutters
By November 20, 2015Published:
- 2 2/3 cups flour plus extra for rolling dough
- 1 cup Golden Brown Sugar tightly packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 pound Non-dairy Margarine cut into tablspoons
- 1 large egg
- 1 teaspoon Vanilla Extract
- food processor steel knife inserted
- rolling pin
- cookie cutters
- large spatula
- 2 large cookie sheets lined with baking parchment
- cooling racks
- Place all dry ingredients in bowl of processor. Pulse a few seconds or until sugar is fully mixed with other ingredients. Add margarine. Pulse until the mixture looks like crumbs. Beat egg with Vanilla. While the processor is on, pour egg mixture slowly through the feeding tube. Process until a dough has formed. If it gets stuck behind the blade, stop the processor, move the dough with a spatula and continue to process. When the dough is ready, scrape it out of the processor and shape into a thick rectangle .Wrap it in waxed paper or plastic wrap for several hours. This dough never gets really stiff so you won't have to soften it when you decide to roll it out.
- Preheat oven to: 350° F.
- Sprinkle flour onto a flat surface. Remove dough from fridge and cut into thirds. Roll one third at a time into a 1/8th inch rectangle. Cut out cookies with your chosen cutter. Remove excess dough from around the shapes. Lifting the cookies off the floured surface with a spatula is the best way I've found for them not to break. If they do break a little, you can press them back together again with your fingers when they are on the cookie sheet. You can place them close together- about 1/2 inch between them- on the sheet because they do not spread. Roll dough out again and repeat process until cookie sheets are full. Bake in middle level of the oven for about 10 minutes or until cookies are slightly browned. Depending on your oven, you might have to reverse the cookies sheets from one shelf to another after five minutes. Let cookies cool for five minutes before placing them on cooling rack. These cookies may be frozen.