Kitchengifts.com

Search Our Store Here!
HomeContactReturn PolicyBasketCheckout
Call our Toll Free #
888/593-2436
(9 AM to 4 PM M - F CST)
CustomHow To OrderLearnPrivacyRecipesShippingWholesale

All of our cutters are hand shaped in the USA

__
When you buy 3 or more cookie cutters
Offer excludes orders outside continental US, offer applies to cookie cutters only
Plan ahead for upcoming holidays!


Cookie Cutters

Alphabet
Airplanes
Animals
Birds
Clothes & Fashion
Dogs
Flowers
Food
Furniture
Fruits
Holiday

4th-of-july
Birthdays
Christmas
Easter
Graduation
Halloween
Romance
St. Patrick's Day
Thanksgiving

Kids
Landmarks
Leaves
Leisure
Miscellaneous
Music
Nautical
Numbers
Religious
Romance
Sets
Shoes
Showers
Sports
States
Transportation
Trees
Vegetables
Weddings
Western
Working



This is the recipe I use when teaching cookie decorating.  I make the cookies in advance and don't have time to redo.  These cookies never fail me!

NO FAIL SUGAR COOKIES

This recipe is GREAT when using complex cookie cutters.  The dough holds its' shape and won't spread during baking.  Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350 
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe 
can make up to 5-dozen 3” cookies.
 

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper. 
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.  Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus is that you are not adding any additional flour to your cookies.

Printer Friendly Version of this Recipe


Learn to Make Cookie Bouquets!

 

sugar cookie recipe
Site Map Pages>>> Page1Page2Page3Static Site Map

Kitchengifts.com
6628 S 107th Cr.
Omaha, NE 68127


Toll free:  888/593-2436 (M - F  9 AM to 4 PM CST)
Phone:  402/ 597-0980
Fax:  402/502-0216


Email:  info@kitchengifts.com

submit
Search Engine Optimization and Free Submission