Mary Starts Cut-Out Cookies
Delightful cut-out cookies with a tender crumb and subtle sweetness, perfect for decorating with colored sugar and egg wash, ideal for festive occasions or cookie exchanges.
Ingredients
Instructions
- Cream egg yolks, oleo, and sugar together until smooth.
- Add soda, cold water, and flour; knead the dough until well combined.
- Roll out the dough on a floured surface to desired thickness and cut into shapes.
- Beat egg whites and brush on top of the cookies.
- Optional: sprinkle with colored sugar before baking.
- Bake at 350°F (175°C) for 7 to 8 minutes until lightly golden.
Tips & Substitutions
For perfectly shaped cut-out cookies, chill the dough for at least 30 minutes before rolling it out. If you don't have oleo, you can substitute with unsalted butter, though it may slightly alter the flavor and texture. Make sure to flour your surfaces well to prevent sticking, and consider using a variety of cookie cutters for fun shapes.
Serving Suggestions
These delightful cookies are perfect for holiday gatherings or as a sweet treat after a meal. Serve them alongside a cup of tea or coffee for a delightful afternoon snack. You can also pair them with a scoop of vanilla ice cream for a fun dessert experience, or browse more American recipes for further inspiration.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze the baked cookies for up to three months. To enjoy them later, simply thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Starts Cut-Out Cookies contains roughly 206 calories, with 9g protein, 10g carbohydrates, and 15g fat. It is a good source of protein (18% of the Daily Value), iron (15% of the Daily Value), and vitamin A (13% of the Daily Value).
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 eggs instead of just egg yolks?
Using whole eggs will change the texture of the cookies, making them more cake-like rather than crisp. It's best to stick to the recipe for the best results, but if you want to use whole eggs, consider reducing the flour slightly to balance the moisture.
What can I do if my dough is too sticky?
If your dough feels too sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as this can make the cookies tough. Chilling the dough can also help firm it up.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the tops look set. Since they continue to cook slightly after being removed from the oven, it's better to err on the side of slightly underbaking them for a softer texture.
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).