Cutout Cookies
Cutout cookies are delightful, buttery treats perfect for holidays and special occasions. Their crisp edges and tender centers are infused with almond and vanilla flavors, making them a favorite for cookie cutters and icing decoration. Ideal for bakers of all skill levels seeking a classic, versatile cookie recipe.
Ingredients
Instructions
- Combine shortening and softened butter in a mixing bowl.
- Add powdered sugar and beat until well blended.
- Mix in the egg, then add salt, almond extract, and vanilla extract.
- Gradually add the flour, one cup at a time, mixing until the dough is firm but pliable.
- Roll out dough on a floured surface to desired thickness.
- Cut into shapes with cookie cutters and place on an ungreased cookie sheet.
- Bake at 375°F (190°C) for 9 minutes or until the edges are golden brown.
Tips & Substitutions
For a softer cookie, reduce the baking time by a minute or two. You can substitute half of the shortening with unsalted butter for a richer flavor. If you don't have almond extract, vanilla extract can be used in its place. For added fun, try incorporating colored sprinkles or icing to decorate the cookies after baking. For more creative desserts, browse more American recipes.
Serving Suggestions
These cutout cookies are perfect for any occasion, especially during holidays. Serve them with a glass of milk or alongside a cup of tea for a delightful treat. You can also pair them with Aunt Fanny'S Baked Squash for a unique meal experience. Decorate with icing for parties, or simply enjoy them plain for a comforting snack.
Storage & Reheating
Store the cutout cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing the baked cookies. Just layer them between sheets of parchment paper to prevent sticking and place them in a freezer-safe bag. When ready to enjoy, let them thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cutout Cookies contains roughly 134 calories, with 0g protein, 7g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. To maintain a lighter cookie, consider using a mix of whole wheat and all-purpose flour, starting with a 50/50 ratio.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches the desired consistency. Make sure to incorporate the flour well to avoid dry spots in the dough.
Is it necessary to chill the dough before rolling it out?
Chilling the dough is not necessary, but it can help make it easier to roll out and cut into shapes. If you find the dough too soft, chilling it for about 30 minutes can improve handling and shape retention.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).