Sugar Cutouts
Sweet sugar cutouts are classic cookies perfect for decorating and sharing, with a buttery flavor and crisp texture that appeal to all ages during holidays and celebrations.
Ingredients
Instructions
- Sift flour with baking powder and salt.
- Cream shortening and sugar until light.
- Beat in eggs and vanilla.
- Work flour into creamed mixture.
- Wrap dough in foil or plastic wrap and chill until firm.
- Roll dough on a floured board about 1/8 inch thick.
- Cut into desired shapes.
- Bake in a hot oven at 400° for 5 to 8 minutes, or until firm and golden on edges.
Tips & Substitutions
For added flavor, consider substituting half of the shortening with unsalted butter. If you don't have eggs, you can use 1/4 cup of applesauce per egg as a replacement. Make sure to chill the dough for at least an hour to ensure clean cuts and prevent spreading during baking. Using a floured surface is crucial; you can use powdered sugar instead for a sweeter finish while rolling.
Serving Suggestions
These sugar cutouts are perfect for holiday gatherings and can be decorated with royal icing or colorful sprinkles for festive occasions. Consider pairing them with a refreshing drink like Instant Hot Cocoa for a cozy treat. They also make a charming addition to dessert platters alongside other cookies, such as Date Pinwheel Refrigerator Cookies.
Storage & Reheating
Store leftover sugar cutouts in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. To reheat, place them in a warm oven for a few minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Cutouts contains roughly 996 calories, with 9g protein, 95g carbohydrates, and 66g fat. It is an excellent source of calcium (36% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1457mg per serving (63% 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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To lighten it, try using half whole wheat and half all-purpose flour. This will maintain flavor while adding fiber. Just keep an eye on the dough’s consistency, as it may require slight adjustments in moisture.
What is the best way to decorate these cookies?
You can decorate sugar cutouts with royal icing, buttercream, or simply sprinkle with colored sugar before baking. For a more creative touch, consider using edible markers for drawing designs after baking. These cookies are versatile and can be dressed up for holidays or kept simple for everyday snacks.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. If you want to make it even earlier, freeze the wrapped dough for up to three months. Thaw it in the fridge overnight before rolling out.
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).