The Best Butter Cookie Recipe For Cookie Cutters (2024)

FAQs

Which butter is best for butter cookies? ›

Unsalted, American-style butter works well in goods like cookies, pound cakes and pancakes that require the high-fat content of conventional butter and more flexibility with salt and flavor content.

Using Warm Cookie Baking Trays

Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

Dip your cookie cutters in flour with each cut. Work from the center of the rolled-out dough to the edges, cutting shapes close to one another to prevent extra scraps and extra rerolling. If the cookie cutters get really sticky, wipe them off with a damp paper towel.

Before Baking

Easier Handling: It is easier to manipulate unbaked dough with cookie cutters, ensuring precision. Less Waste: You can re-roll dough scraps to reduce waste and create additional cookies.

Most baking recipes tend to call for unsalted butter. This is because there is no standard salt content in butter, so it varies from brand to brand and country to country.

The single biggest thing to keep in mind when making cut-out cookies is to chill the dough and keep it chilled throughout the rolling and cutting process. After mixing your cookie dough, the first step is to give the dough its first chill.

OverCreaming Butter & Sugar

Y'all are creaming that butter/sugar for FAR too long for cutout cookies. Try creaming your butter for 2 minutes or just until the sides of the mixing bowl are painted with the mixture. That is as long as you need to cream for. Excessive creaming will absolutely lead to cookie spread.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

I keep a little salad plate of flour right by my rolling area and dip my cookie cutter in it between cuts. This keeps the cutter from sticking to the dough and stretching or tearing the shape.

If you describe something as having a cookie-cutter approach or style, you mean that the same approach or style is always used and not enough attention is paid to individual differences. Too many cookie-cutter condos were built with no attention to consumer needs.

What makes a cookie cutter good? ›

“The best cookie cutters have a small rolled lip of metal or plastic around the top to protect my hands and give me an edge to grab onto to pull the cutter back up,” Bushman says. “I also look for a nice seam where the metal of the cookie cutter joins together so I don't have a weird shape on one edge of my cookie.”

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

A cookie-cutter program will contain pre-written exercises to suit a particular purpose. However, an individual may not always be able to perform those exercises safely or with proper technique.

Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.

Always use unsalted butter in baking. You see, baking is chemistry. And, since different companies add different amounts of salt to their butter, there's really no way to accurately control the salt when you use salted butter. Salt is a flavor enhancer and is always a good addition to almost any food in moderation.

It is the same product, except some packages get the premium brand packaging, and some get the store brand packaging. Since stores don't spend money on national advertising campaigns for their products, and the packaging is kept relatively basic, they can sell for less.

Use High-Quality Butter: Just like Lowrey Butter Cookies, use the best quality butter you can find. This will greatly impact the flavor and texture of your cookies. Chill the Dough: Chilling the dough for at least an hour before baking helps the cookies maintain their shape and enhances their flavor.