Sugar-Cookie Cutouts
Yield
2 dozenPrep
20 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
cream
|
|
| ⅓ | cup |
sugar
red-coloured |
|
| ⅓ | cup |
sugar
green-coloured |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 887 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
cream
|
|
| 79 | ml |
sugar
red-coloured |
|
| 79 | ml |
sugar
green-coloured |
|
Directions
Beat butter and sugar in a large bowl with electric mixer until pale and fluffy.
Beat in eggs and vanilla until blended.
With mixer on low speed, gradually beat in flour, baking powder and cream until well blended.
Press dough together, then divide in half. Wrap each half and chill 3 hours or until firm enough to roll.
Heat oven to 350℉ (180℃). Grease cookie sheet(s).
On lightly floured surface, roll 1 piece of dough at a time.
Cut in desired shapes with floured 3-inch cookie cutters.
Sprinkle each with ½ teaspoon colored sugar.
Place 1 inch apart on prepared cookie sheet(s).
Reroll scraps and chill.
Bake 14 minutes or just until bottoms and edges are brown.
Cool completely on cookie sheets on wire rack.
Repeat with remaining dough.
Decorate as you wish.
