DIFFERENT COOKIE CUTTER SHAPES RECIPES

Steps:

• In a stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar, and salt together until combined.
• Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
• Add the vanilla and cream cheese and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
• Gather dough with hands and knead just until it sticks together. Divide dough in half and shape into discs. Wrap each half in plastic and chill in the refrigerator for at least 45 minutes (or up to 2 days).
• Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
• Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet in the freezer for 10 minutes and grab the other dough and repeat.
• Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
• Preheat oven to 375° F.
• Bake cookies, one sheet at a time, on the middle rack for 8-10 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
• Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
• Frost or decorate cookies as desired.
• For royal icing: Beat all ingredients together until icing forms peaks, about 7 minutes.
• Tint with gel food coloring as desired and frost cookies.

Steps:

• In a stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar, and salt together until combined.
• Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
• Add the vanilla and cream cheese and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
• Gather dough with hands and knead just until it sticks together. Divide dough in half and shape into discs. Wrap each half in plastic and chill in the refrigerator for at least 45 minutes (or up to 2 days).
• Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
• Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet in the freezer for 10 minutes and grab the other dough and repeat.
• Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
• Preheat oven to 375° F.
• Bake cookies, one sheet at a time, on the middle rack for 8-10 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
• Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
• Frost or decorate cookies as desired.
• For royal icing: Beat all ingredients together until icing forms peaks, about 7 minutes.
• Tint with gel food coloring as desired and frost cookies.