Cookie Cutter Cookies are my go to cookies all year long. They are a sturdy cookie and easy to roll out and handle. They only have a few ingredients and come together nicely as long as you have your butter at room temperature. When I say room temperature, I mean really really soft. The butter should be out for quite a while or it should have been placed in a warm spot so that it is super soft. There are no eggs or any liquid besides the vanilla in this recipe so the butter is really the key moist ingredient. It has to be super soft so that it mixes easily in with the flour.
I always roll my cookie dough out between two sheets of waxed paper. I do this because it makes it so much easier. I have a hard time working on a floured board and my cookies get stuck! When I use the wax paper I am able to roll the dough evenly through the paper. The cut cookies will also lift easily off the bottom sheet.
Cookie Cutter Cookies are my favorite cookies because they can be anything that you imagine them to be. Make then your own!
Cookie Cutter Cookies
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Ingredients
- 1/2 pound salted butter (2 sticks)
- 1/2 cup white sugar
- 2 and 1/2 cups all purpose flour
- 1 teaspoon vanilla
- Cookie glaze for decorating
- Assorted sugars and candies for decorating cookies
Instructions
Preheat oven to 350 degrees
Cream the butter and sugar together with an electric mixer until well combined and fluffy.
Add the vanilla and mix in well. Add the flour and mix on low until combined and the dough starts to pull from the sides of the bowl.
If you start with very very soft butter this will come together very quickly. If the butter was not soft enough this will take several minutes in order to happen.
** Make sure your butter is so soft that it is shiny and looks like it is on the brink of melting!
Take a portion of the dough and place it between two sheets of waxed paper. Place your roller over the top sheet of waxed paper and gently roll the dough in all directions, spreading it out as evenly as you can about 1/8 ” thick. Cut you cookie shapes as desired.
Use a metal spatula to lift the shapes from the waxed paper to a cookie sheet that has not been greased.
You can re-roll the scraps and add additional dough to the scraps. This dough blends easily and will not show any variations. Keep rolling, re-rolling scraps, and cutting shapes until you have used all the dough.
Bake for 8-10 minutes until the cookies are lightly browned. Remove from oven and let them sit for 2 minutes on the cookie sheet. Remove to a wire rack to cool completely.
Decorate with cookie glaze, candies and sugar.
