Shrimp Pad Thai
Jennifer Steinhauer, Naomi Hebberoy
1192 ratings with an average rating of 4 out of 5 stars
1,192
1 hour 15 minutes
Cutout Sugar Cookies
- Total Time
- 30 minutes, plus at least 1 hour's chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2½ dozen 3-inch cutout cookies
- ⅓cup granulated sugar
- ⅔cup unsalted butter, at room temperature
- Pinch of salt
- 1large egg
- ¼teaspoon vanilla extract
- 2cups cake flour
- Icing, sprinkles and dusting sugar, for decorating
Preparation
- Step 1
Combine sugar and butter in a mixing bowl or in the bowl of a stand mixer.
- Step 2
Using the paddle attachment of the mixer, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. Lightly stir in salt, egg and vanilla.
- Step 3
Stir in flour in thirds. Add just enough to make a dough that forms a mass and that is very soft but not sticky. It should be pale yellow in color.
- Step 4
Gather dough in a ball, wrap in wax paper or plastic wrap and chill for at least 1 hour, and preferably 3 or 4 hours or overnight.
- Step 5
Heat oven to 350 degrees. On a floured surface, roll chilled dough to a thickness of about ⅛ inch. Dust rolling pin and dough with cake flour as needed. Using cookie cutters, make shapes and transfer to baking sheets lined with parchment paper.
- Step 6
Bake for 7 to 9 minutes, depending on the size of the cookie. The bottoms should be just beginning to turn golden. If they’re brown, you’ve cooked the batch too long.
- Step 7
Transfer cookies to cooling rack. Let cool completely, then decorate with icing, sprinkles and dusting sugars.
Private Notes
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Cooking Notes
Strangetart
Not too sweet is an understatement. This cookie is intended to be a frosting/icing delivery method. It rolls easily, is simple to make, cuts well, retains its shape after baking - but tastes chalky and bland.
Capella
I used up all the flour; the dough was still very very
sticky; Added more flour, the dough was still very sticky
and impossible to roll out. Seems to need much more flour; Never again will I make this recipe!
Tyler
I listened to many of the other comments about "lack of flavor" in these cookies. Yes, they need icing. I added some extra flavor to the cookies by adding a bit of orange zest and nutmeg. I think almond extract would also work well. These flavors made a better stand-alone cookie, although I still iced them. I will continue using this recipe for cutouts!
Sofia
What is the temp of the oven?
Makenzie C
Excellent cookie. I added 1/2 tsp baking powder because I wanted softness and rise. Not too sweet. I topped with cream cheese frosting and fruit for tiny fruit tarts.
maryl
This dough did not come together enough to roll out. I tossed it.
kathryn
I agree with the notes that said these cookies on their own are quite bland, but they were perfect for icing and have a really nice, buttery, light texture. Would make again. I chilled overnight and the dough was rock hard, needed to warm it up a little before I rolled it out.
Christine Whittington
These were perfect! I love that they are cut-out cookies but taste like shortbread (no, not too sweet). I did two things differently: 1) made the dough in the food processor and 2) added twice the vanilla. I appreciated the advice to work quickly because the dough softens. I cut it in half and kept half in the refrigerator until the first half was cut and in the oven. The shapes maintain their integrity (don't get too puffy). We are icing and decorating them today.
prep notes
Sugar cookies should have sugar - the low amount of sugar in this recipe gave me pause, but I went with it and was sorry I did. Dough tasted like school paste. Cookies are beyond bland and not sweet enough even with the sugar toppings. I'll go back to my old recipe even though the dough is a little soft.
Enrique
Doea it matter if you dont use cake flour
Lisa
I made three different sugar cookie recipes for a cookie party. All turned out well. My guests agreed that this recipe was very good. I followed the recipe exactly and blended the dough in a mixer. I let the dough chill for 4 hours. The dough rolled out nicely. I used cookie cutters. The cookies held their shapes. It is a great recipe for decorating cookies with icing. I also made the royal icing connected to this recipe and that turned out well too. A very nice balance.
Tyler
I listened to many of the other comments about "lack of flavor" in these cookies. Yes, they need icing. I added some extra flavor to the cookies by adding a bit of orange zest and nutmeg. I think almond extract would also work well. These flavors made a better stand-alone cookie, although I still iced them. I will continue using this recipe for cutouts!
Amelia G
I thought these were nice! My husband did not get the right flour so I ended up using the Bob's Red Mill superfine almond flour and it gave them a little extra something. I did not chill the dough long enough (I only did an hour) and it was impossible to work with it just scooped chunks and baked them but it tasted good!
Colleen
These were the worst tasting sugar cookies I have ever made. Very bland, no flavor. Yes, easy to make and cut out but not worth it if I don't want to eat them. Tried to make them better with melted chocolate on top but still not very good. Maybe ok dipping in tea or coffee.
Capella
I used up all the flour; the dough was still very very
sticky; Added more flour, the dough was still very sticky
and impossible to roll out. Seems to need much more flour; Never again will I make this recipe!
Strangetart
Not too sweet is an understatement. This cookie is intended to be a frosting/icing delivery method. It rolls easily, is simple to make, cuts well, retains its shape after baking - but tastes chalky and bland.
Cassiadk
you are so right these were so bland the ones my grand-daughter didn't decorate became squirrel food. It not good
charlotte
Not so sweet, perfect for cut-out shapes, frosted. Second time small people and mom has made.
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