Sugar Cookie Cutouts!

Here is another recipe from my childhood.  I grew up eating these every Christmas.  My mom would let me decorate them.  They have a nice flavor beyond just a plain sugar cookie with the addition of the lemon extract.  Don’t worry, they won’t taste “lemony”

The recipe card from my mom said “Dot’s Sugar Cookies”.  That cold only mean the lady that made legendary divinity fudge in our small little town, her recipes were always excellent!

This makes a nice and sturdy sugar cookie, easy to decorate, they won’t crumble while being handled.

Let’s get at it.

Simple enough, right?  Yes I use shortening in this recipe, it’s how it was written.  I’ve never veered away from the original recipe, I see no need to.  If you want a non-hydrogenated product, Spectrum Organics makes an excellent non-hydrogenated shortening, it’s what I buy and it works well for these cookies. Otherwise just use plain ‘ol Crisco.  You can try butter, but the cookies may spread a bit, but otherwise it should work.

First cream the shortening and sugar until light and fluffy

Add the eggs and flavorings and beat again to combine.

Next sift together the flour, salt and baking powder.  Of course if you have no sifter, a bowl and whisk works great to combine.

just add that to the wet mixture and mix just to combine

Now take that dough and wrap it up in plastic wrap.  Pop in the fridge and chill for at least one hour, before rolling.

When ready to make cookies, preheat oven to 350.

Sprinkle the counter top with a light dusting of flour, and sprinkle the dough with flour.  Roll out dough to about 1/4 inch thickness and get to cutting.

I’m doing snowflakes here.

Now a good trick to getting the dough off the counter is to take a small spatula and using a “jiggling” motion, slide the spatula under the cutout dough.  This might take a little practice.  Now place on an ungreased cookie sheet or one lined with parchment. They can go close together because they shouldn’t spread.

Bake until they’re very light brown and feel firm to the touch and don’t look doughy.  For tiny cookies like this, it only took 6-8 minutes, but larger or cookies rolled thicker will need more time.  Once baked, let them rest on the pan for about 5 minutes before removing.  Remove to cooling rack and cool completely before decorating.

Wanna see an easy way to decorate snowflake cookies?  Make some of this royal icing, and get some of this sparkling sugar, I found mine at the craft store, it’s more coarse than the regular colored sugar, and has more sparkle, who doesn’t need more sparkle in their lives?

Now take some of that royal icing and do a random zig zaggy pattern on the snowflake.

And let it take a nosedive into those sparkling sugars that you’ve mixed together

And there you have it, a glitzy little snowflake!

Now set them aside and let them dry for at least an hour.  At this point the royal icing will be hard and you can pack these cookies up for giving and the icing will stay intact.

Now go make ’em!

Click here for printable recipe


Cookies and BarsPermalink

Leave a Reply

Your email address will not be published. Required fields are marked *