Sugar Cookie Cutouts

Sugar Cookie

This recipe will make one winter wonderland scene as shown in the photo:
1 – 6″ x 4″ 3D sugar cookie house that sits on a 6″ base
3 – Snowmen on a sugar cookie base
2 – Large Trees
3 – Small Trees
10 – 2″ Snowflakes
2 – Small bushes for the house

Click on the two links below for the Sugar Cookie House Templates:

Sugar Cookie House Template Front and Sides

Sugar Cookie House Template Roof and Base

Click on the link below for the Winter Wonderland Instructions:

Winter Wonderland Instructions

Sugar Cookie Cutouts
This recipe will make one (1) Winter Wonderland Scene or about 4 dozen regular sized cut out cookies! For the Winter Wonderland Scene, you will need one batch of cookies and two batches of royal icing.
The Sugar Cookie
  • 1 pound chilled salted butter, cubed
  • 3 cups granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 4 large eggs
  • 9 cups all purpose flour
Royal Icing
  • 2 lbs (1 bag) powdered sugar
  • 6 tbsp Meringue powder
  • ½ c. plus 2 Tbsp warm water
  • 1 tsp clear vanilla extract
The Sugar Cookie
  1. Using the paddle attachment of the mixer, combine the butter cubes, sugar, salt, and vanilla extract, beating on slow until the butter is no longer cubes, but not so long that it turns creamy.
  2. Add the eggs, one at a time just until combined after each addition.
  3. Slowly add the flour beating just until combined after each addition. Beat until the dough forms a ball.
  4. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours. The dough must be chilled completely in order for it to keep its cutout shape.
  5. After the dough is completely chilled, divide into fourths. Keep one fourth out to work with, and wrap the remaining fourths in plastic wrap and store in refrigerator until ready to roll out.
  6. Preheat oven to 350 degrees.
  7. Line your cookie sheets with parchment paper.
  8. Working with the first one fourth of dough, roll out on a generously floured surface to ¼ inch. Dip the cookie cutter into flour before cutting into the dough, so that it releases the cutout easily.
  9. Begin cutting out the dough using your choice in cookie cutters, and carefully lift the cookie shape from the floured surface (using a thin spatula helps to lift the cutout without destroying its shape), and place on baking sheet about 1 inch apart. Repeat with remaining dough, dipping the cookie cutter into flour after each cutout. If the cutout shape sticks inside the cutter, tap the cutter against the palm of your hand to release the cookie.
  10. Gather the dough scraps, and roll out one more time to ¼ inch. Cut more cookie shapes until all of the dough has been used.
  11. Repeat with remaining fourths of cookie dough.
  12. Pay attention to the temperature of the dough as you’re working with it, if it feels as though it is becoming room temperature, wrap in plastic wrap, and refrigerate for a half hour or so.
  13. Place the baking sheet of unbaked cutout shapes into the refrigerator for about 10 minutes before baking.
  14. It is imperative that the dough remains chilled before baking to that it will retain its cutout shape!
  15. After the baking sheet of cutouts has chilled for 8-10 minutes*, bake for about 10 minutes. Remove from oven, and let cookies cool completely on a cooling rack.
  16. *Every oven is different, so watch the cookies, so that they do not turn brown on the edges, and time them accordingly to your oven temperature. These cookies happen to come out perfectly after 9 minutes in my oven.
The Royal Icing
  1. In the bowl of your stand mixer, combine the powdered sugar, meringue powder,water, and vanilla extract.
  2. Beat on low for about 1 minute until all of the ingredients have combined. Increase the speed of the mixer to high, and beat for 7 minutes. The icing should be light and fluffy.
Royal Icing Consistency
  1. Border Consistency: Choose the desired amount of base icing for the color you plan to use, and add a drop or two of water to make the icing easier to pipe, but still stiff enough so that it doesn't spread.
  2. For filling consistency: Add drops of water until the icing is of spreadable consistency, more like a glue consistency. I usually gauge the consistency by dipping a spoon into the bowl of icing, and letting the icing drip back into the bowl. It should disappear back into the icing within seven seconds or so.
You don’t have to use vanilla extract, use any flavoring for the royal icing as long as it is not oil based! Alcohol based extracts are easy to find, and give the cookies a great fun flavor!


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