![]() ![]() You can read more about the benefits of (and the science behind!) chilling cookie dough in this article from King Arthur Baking. By the time you’ve rolled, cut, and baked those cookies, the refrigerated dough will be chilled plenty. Instead of waiting an hour, I’ll wait just 30 minutes (and clean up the dough-making mess), preheat the oven, and then start rolling out the dough that was in the freezer. Put one container in the fridge and one in the freezer. I like to divide my dough in half, put them in containers with lids. I’ll be the first to admit that I get a little impatient waiting for cookie dough to chill, so I will say that you can absolutely shortcut this process a bit. You should let it chill in the refrigerator for an hour or longer for the best results. Even thickness means that they’ll all bake at the same rate. Roll your cookie dough to an even thickness.Here are a few tips that will help you have success when baking this chewy sugar cookie recipe. See recipe card below for full instructions. Decorate the cooled cookies with icing and sprinkles as desired.Mix the icing ingredients together in a large bowl, then divide into smaller bowls and tint with food coloring.Bake at 375☏ for 8 minutes, then transfer to wire racks to cool.You can also use a glass, turned upside-down, for round cookies. Cut with your favorite festive cookie cutters. Roll out the cookie dough on a well-floured surface.Divide the dough in half and refrigerate for an hour (you can shortcut this a bit by using the freezer – see tips below).Add the dry ingredients and beat until combined.Add eggs and beat until light and fluffy.Cream together softened butter, sugar, and vanilla in a large bowl with an electric mixer.You’ll need to plan ahead a bit when making them since there’s some chilling time for the dough and cooling time for the cookies before you decorate them. These roll out cookies come together really easily. It needs to be softened, so you’ll need to plan ahead just a bit. Unsalted butter – this goes both into the cookie dough and the icing. ![]() Here’s everything you need to make my grandma’s cookie recipe (see recipe card below for ingredient amounts and full directions): Let’s face it, grandma’s recipes are always the best! In addition to these cookies, my grandma made some fabulous devilied eggs, Dutch apple pie, and my grandpa made the best beef stew.Cut out cookies are great for cookie decorating parties, and kids have a blast helping to make and decorate them.The icing is simple to put together and absolutely delicious.These cookies are soft and tender and hold their shape very well!.You can re-roll the scraps of dough after cutting out your cookies, eliminating any food waste.They’re a true classic cookie, perfect for any occasion.□ Ingredient spotlight: cream of tartar.Grab your favorite cookie cutters and let’s get baking! I’ve got lots of tips and tricks for cookie baking success in the post below. As an adult, I’ve been making these cookies for all sorts of holidays – Christmas, Easter, Valentine’s Day, Halloween, and more! I loved helping her in out in her (also tiny, now that I think about it!) kitchen in Leo, Indiana. My grandma Helen used to bake these cookies every year for Christmas and would give boxes of them to all of my aunts, uncles, and cousins. But if I’m thinking about my childhood favorite, these rolled-out sugar cookies reign supreme. Sure, my Italian ricotta cookies are a great tradition for the winter holidays. ![]() And when it comes to Christmas cookies, this cut out cookie recipe is the one that comes to mind. No holiday baking session is complete without a signature cookie. My grandma’s classic roll-out cookie recipe makes deliciously soft cookies that hold their shape well for decorating. This post may contain affiliate links, which won’t change your price but will share some commission. ![]()
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