The Best Butter Cookie Recipe For Cookie Cutters (2024)

FAQs

What type of cookie dough is best for cookie cutters? ›

(In general, you're looking for a smooth dough that can be rolled thin, cuts cleanly and contains little or no baking powder.) If the dough gets too warm, refrigerate or freeze it until it becomes firm again. Your leaf shapes should do just fine.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

Adjust baking time to achieve the cookie texture desired. A little less time produces chewier cookies, a little more time makes them crispy. If you prefer softer cookies, remove them from the oven while they are still slightly under baked. Always check for doneness at the minimum baking time.

As the name suggests a butter cookie has a high proportion of butter. However, unlike a shortbread the amount of flour and sugar used is increased meaning they hold their shape more effectively.

Once it has been rolled to the thickness you're going for, chill the dough for the requisite time. Once the dough has chilled, peel off the top layer of parchment and cut the cookies out of the rolled sheet. But instead of removing the cut-out cookies, simply remove the scraps from around the cut-outs.

Just remember to chill your dough for at least 30 minutes and flour your cookie cutter between each cookie. And of course, make them your own and have fun!

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

“The best cookie cutters have a small rolled lip of metal or plastic around the top to protect my hands and give me an edge to grab onto to pull the cutter back up,” Bushman says. “I also look for a nice seam where the metal of the cookie cutter joins together so I don't have a weird shape on one edge of my cookie.”

Dip your cookie cutter into flour, which should prevent sticking and avoid changing the texture of the dough. Also, be sure to cut cold cookie dough. Warm dough will be much too soft to cut and remove to a cookie sheet.

How do you store cookies to stay crisp? To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.

How do you make cookies soft instead of crunchy? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Butter cookies are classic cookies known for their rich, buttery flavor, and crisp texture. The flavor is lightly sweetened with warm notes of butter and vanilla. Similar to shortbread cookies, they are very popular around the holidays and are often given as Christmas cookie gifts.

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture. reason no 3 you're over baking them. make sure you take them out when they're just slightly golden brown.

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies.

Although you can use cookie cutters with any type of cookie dough, you'll get the best results by choosing the right type of dough for your project. For more intricate, decorative cutout cookies, our Test Kitchen recommends using a sturdy dough like the one in our recipe for Santa's Elf Cookies.

Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).

The stainless steel cutters are oven-safe up to 500 degrees Fahrenheit, which should cover even the crispiest cookies. Lopez recommends these because “they're metal and the different sizes nest and stack easily, taking up less space in your kitchen cupboard.”