BISCUIT RECIPE FOR CUTTERS RECIPES

SUGAR COOKIE RECIPE - THE PERFECT RECIPE FOR COOKIE CUTTERS

Sugar Cookie Recipe - the perfect recipe for cookie cutters image

Provided by Gina Luker

Categories Dessert

Yield 20

Number Of Ingredients 7

Ingredients

3 1/2 cups of all purpose flour
1 1/4 cup sugar
2 sticks of butter (room temperature)
1 egg
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract.

Steps:

In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
In a separate bowl, mix together the flour, baking powder and salt.
Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

SUGAR COOKIE RECIPE - THE PERFECT RECIPE FOR COOKIE CUTTERS

Sugar Cookie Recipe - the perfect recipe for cookie cutters image

Provided by Gina Luker

Categories Dessert

Yield 20

Number Of Ingredients 7

Ingredients

3 1/2 cups of all purpose flour
1 1/4 cup sugar
2 sticks of butter (room temperature)
1 egg
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract.

Steps:

In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
In a separate bowl, mix together the flour, baking powder and salt.
Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

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