Sugar Cookie Cutouts Recipe

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Sugar Cookie Cutouts
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Ingredients
7
Count
Nutrition
4785
Calories
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Ingredients:

  • 2/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp salt

Directions:

  1. In a large bowl, with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg and vanilla and beat until well blended.
  2. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into three equal portions.
  3. Place each portion between sheets of floured plastic wrap. Press evenly into a disk about 1/4 inch thick. Stack disks on a baking sheet and chill until dough is firm, at least 15 minutes, or up to 2 days.
  4. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and set disk on a floured board. With a floured rolling pin, roll dough about 1/8 inch thick. With floured cookie cutters (2 to 4 in. wide), cut out cookies, placing cutters as close together as possible. Transfer to baking parchment-lined or bare baking sheets (don't butter sheets), placing cookies about 1 inch apart. Gather up dough scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If dough is soft and sticky, press scraps into a ball and repeat step 3.
  5. Bake cookies in a 350° oven (325° for convection) until golden around edges, 7 to 9 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Slide parchment with cookies off sheets and onto racks or a counter to cool, then remove from parchment. Or cool on sheets about 1 minute, then, with a wide spatula, transfer cookies to racks to cool completely. If not using baking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.
  6. To decorate: Gather royal icing, cake-decorating sugar, jimmies, colored sprinkles, miniature chocolate chips, and/or red-hot candies.
  7. Fold down the top edges of a 1-quart heavy zip-lock plastic bag to form a cuff about 3 inches wide.
  8. Hold the bag under cuff and scoop in 1 to 2 cups icing. Squeeze the icing down into one corner of the bag. Squeeze all the air out of bag, and seal.
  9. When ready to use, cut about 1/16 inch off the filled corner of the plastic bag. Twist bag just above icing. Holding twisted end with one hand, gently press bag from the top to pipe icing onto cookie. Twist bag tighter as it empties. Sprinkle or gently press decorative sugar, candies, or chocolate chips into soft icing.
  10. When you're not using the icing bag, fold the opening closed and seal with a paper clip.
  11. Let cookies stand until icing is firm, 30 to 45 minutes. Store iced cookies airtight up to 3 days.
  12. Nutritional analysis per cookie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4785.45 Kcal (20036 kJ)
Calories from fat 3379.14 Kcal
% Daily Value*
Total Fat 375.46g 578%
Cholesterol 1161.03mg 387%
Sodium 710.49mg 30%
Potassium 520.16mg 11%
Total Carbs 318.95g 106%
Sugars 79.34g 317%
Dietary Fiber 9.38g 38%
Protein 42.29g 85%
Vitamin A 4.5mg 151%
Iron 4.1mg 23%
Calcium 185.3mg 19%
Amount Per 100 g
Calories 530.48 Kcal (2221 kJ)
Calories from fat 374.59 Kcal
% Daily Value*
Total Fat 41.62g 578%
Cholesterol 128.7mg 387%
Sodium 78.76mg 30%
Potassium 57.66mg 11%
Total Carbs 35.36g 106%
Sugars 8.79g 317%
Dietary Fiber 1.04g 38%
Protein 4.69g 85%
Vitamin A 0.5mg 151%
Iron 0.5mg 23%
Calcium 20.5mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 126.2
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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