Marco & Keira LOVE decorating Mimi’s Sugar Cut Out Cookies!
But, it hasn’t always been pretty OR tasty…read on for some helpful hints
Don’t forget to check out our video and recipe for My Sugar Cookie Cut Outs & Icing
Use butter from fridge, cubed. I still like to chill the dough before using. (You can also grate a stick of frozen butter). If the butter is TOO soft, the cookies won’t hold their shape as well.
Don’t overmix! This makes for a tough cookie. Mix the dry ingredients just until they are combined…resist the temptation to keep mixing!
Chill the dough. If the dough isn’t chilled, it can be “sticky” to work with. Chilled dough will give cleaner edges to your cut outs and will hold the shape better.
Use powdered sugar to roll out. I like using a large silpat. You may not even need to “powder” the silpat. If you’re using parchment paper, use a sprinkling of powdered sugar.
Try using a piece of parchment paper on top of the dough to roll out. This will keep the “dusting” off the rolling pin and surface from being incorporated into the sugar cookie dough.
When cutting out cookies, cut close together and work quickly. As the dough warms up, it will be harder to cut.
Remember when rolling the “scraps”, try not to incorporate more dusting on the surface or rolling pin. Too much dusting can alter texture and taste.
If you don’t have time to frost your cookies and decorate, sprinkle some sanding sugar on the cookies before baking. You can buy these sugars in different colors for each season. FUN!
It’s easy to overbake. We’re used to a golden color. That’s too long for sugar cookies. Bake until set and then remove from oven. If the edges have a golden hue, they will be crispy. If you like crispy, then you’ve got a great cookie! Remember, cookies continue to bake once removed from the oven. (BTW, I like using light colored baking sheets. They absorb less heat. This means the bottoms of the cookies won’t get brown too soon).
If you like thinner, crispier cookies: Roll to 1/8 inch. This size will bake more quickly so keep your eye on them.
If you like softer, thicker cookies: Roll dough to 1/4 inch. Once again, keep your eye on them! Remove from oven as soon as they are set or if you like a crispier cookie, remove after you see a very light golden hue around the edges
Let them cool completely on the cookie rack. Don’t rush this…they may break if still too warm.
