Sugar Cookie Cut-Out

Baking By tincup70 Updated 12 Mar 2015 , 2:48pm by tincup70

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tincup70 Posted 12 Mar 2015 , 12:49am
post #1 of 6

Help, I need a sugar cookie cut-out recipe that is guaranteed not to spread. Any ideas, opinions, instruction or recipes are welcomed!!!!  Thanks

5 replies
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Pastrybaglady Posted 12 Mar 2015 , 2:18am
post #2 of 6

Search "No Fail Sugar Cookie" - it's all in the title :)

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TheresaCarol Posted 12 Mar 2015 , 1:29pm
post #3 of 6

Autumn Carpenter has a great recipe that doens't spread.  I copied it off of her blog for you.

After trying over 50 sugar cookie recipes, I found this one to be my absolute favorite. I love this basic sugar cookie recipe for many reasons. It taste great. It is simple with few ingredients. It will maintain it’s shape which makes the dough ideal for molding. You must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with.

  • 1 cup Butter, softened
  •  1 3-ounce package cream cheese, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups all purpose flour

In large mixer bowl combine all cookie ingredients, except flour. Beat at medium speed, scraping bowl often until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours). Heat oven to 350°. Roll out on lightly floured surface OR parchment paper. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

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-K8memphis Posted 12 Mar 2015 , 2:27pm
post #4 of 6

TheresaCarol -- i also use a similar cut out cookie recipe with cream cheese -- good stuff

and tincup -- an idea to help ensure cookies do not spread is to freeze the dough -- it stiffens it just that little bit more than just fridging or keeping them at room temp --

what i do is freeze it after i roll out the dough between parchment sheets -- then all i have to do is let it defrost enough to cut out the cookies remove the excess and stuff it in the oven -- bam -- plus it freezes faster if it's already rolled out --

best cookie baking to you

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-K8memphis Posted 12 Mar 2015 , 2:33pm
post #5 of 6

the recipes for cookie dough that needs to be chilled before baking usually recommend doing this before you roll out or portion out the dough then you kill yourself rolling it out or have to get it to room temp to get it pliable enough -- i've never understood this -- just saying

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tincup70 Posted 12 Mar 2015 , 2:48pm
post #6 of 6

Thanks guys, I have to deliver Thomas the Train cookies on Sunday, I usually limit myself to cake, cupcakes, pies,etc. for sell.  I've only decorated cookies for home, family, church and my kids school events. I've tried a few recipes and they all have spread in some form or fashion; some more than others. The cream cheese recipes sound great, I'll certainly give them a try and make sure I chill/freeze the dough. Thanks again for the help!!

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