Classic Cutout Sugar Cookies
Cook Together. Frost together.
Cutout cookies are more than just delicious, they are fun. They allow the baker to get creative, laugh and be inventive. Beyond following the steps in the recipe for the dough, the rest is really up to the creativity of the person making them. You get to pick the shape of the cookie cutter, color of frosting(s), and the size of the cookie.
We’ve had some fun this past year creating decorative and flavorful cutout cookies. Check out our Anise and Orange Cutout Cookies or our Cutout Cookies with Almond Flavoring. The anise is my favorite so far! It has a unique and irresistible flavor.
This month we got the opportunity to throw a baby shower and couldn’t resist making classic cutout sugar cookies in the shape of mustaches and bow ties (our theme) and we found some cute onesies as well. We chose white and blue icing and made a variation of small and large cookies.
What’s your favorite sugar cookie shape? Let us know in the comments, or tag us on Instagram.
-Rebel
Classic Cutout Sugar Cookies
ingredients:
- 1 cup vegan margarine sticks (for baking), softened
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable shortening or vegan margarine
- 1 cup powdered sugar, or more for consistency
- 2 tablespoons nondairy milk
instructions:
How to cook Classic Cutout Sugar Cookies
- Let margarine come to room temperature and soften.
- In medium bowl, whisk together flour, baking soda and salt.
- Place margarine in large bowl of a stand mixer. Beat on medium for 1-2 minutes until creamy and lighter in color. Scrape down the bowl and add the sugar. Beat on medium for another 2 minutes. Scrape sides and beat in eggs and vanilla until incorporated. Scrape sides again.
- With the mixer on low speed, spoon in the flour mixture, scraping sides once, until flour is completely blended in.
- Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375°.
- Sprinkle a work surface with flour and place half the chilled dough on top. Cover and return the remaining dough to the refrigerator. Flour the rolling pin, and roll out dough 3/8” thick. Cut into shapes with 2” or 2 1/2“ cookie cutters, dipping in flour so the dough won’t stick. With a metal spatula, transfer cookies to baking sheets. Reserve the dough scraps and refrigerate. Bring out the other half of the dough and cut out. Combine all the scraps, roll and cut out.
- Bake cookies in the middle rack of the oven for 6-8 minutes until just beginning to brown on the edges. Another test is to lightly press with a finger and see if the cookie is set.
- Immediately transfer baked cookies to cooling racks. Let cool completely before decorating.
- To make icing, soften shortening with back of a spoon. Add powdered sugar, mixing at first with the same method of scraping with the back of spoon. Continue to cream and stir, adding milk. Add more sugar or milk to reach a thick but spreadable consistency.
- If preferred, divide into two bowls and tint with food coloring. Decorate cookies and let icing set completely before storing in a sealed container between layers of waxed paper.
