This is it. I’m a changed girl forever. I will never make another type of cut out cookies again after the results of this little experiment that we did recently. Not only was the dough for these cookies really easy to mix up, it was also insanely easy to work with. It was almost better than play dough! You know how cookie cut out recipes can get all sticky when you’re rolling them out, or can start to break apart if they’re too dry? It’s the worst, right? Especially if you’re trying to have a fun bonding experience in the kitchen with your kids! This dough doesn’t stick to counters, fingers, or anything. I did use a bit of flour dusted on my counters and on the rolling pin, but I almost think that it was unnecessary. It’s that good!
So let me tell you how to make these so you can save yourself the hassle and frustration next time you want to have some fun with different cookie cutter shapes too!
The recipe is so easy. In fact, if you’ve been around here for awhile, then you may already be using it. All you do is whip up a batch of my favorite plain cookie recipe…
..and then you stick it in the fridge!
You don’t need a single different or additional ingredient, you just need to chill the dough for about 30 minutes and it becomes perfect for rolling out and using for cookie cut outs! I’m so glad I decided to test it out and see how it would work.
By the way, that crock pot in the back ground was me whipping up a batch of crock pot mashed potatoes for that blog post from a couple of weeks ago. I was totally on a roll that day. 🙂
So anyway, leave your dough in your mixing bowl, or transfer it to a glass bowl like I did, cover it in plastic wrap, and chill it for about 30 minutes. Then let the cookie cutter fun begin!
You can see from the shapes that this little baking project actually happened right around Easter, and now it’s of course well past Easter time. 🙂 So now you know how far in advance I start working on my blog posts! You kind of need to take a running leap at these things when you only work an hour or so a day!
So, anyway.
Once you have your shapes all cut out, bake them in an oven preheated to 350 for about 7 minutes, rotating your pans halfway through. We used mini cookie cutters, which were the perfect size for making little sandwich cookies, but if you use larger cutters, you may need to increase your baking time by a minute or 2.
Yum! Ready for decorating or eating just as they are! I like to whip up some ziplock bag icing for an easy little activity to do with the kids, but Chris likes to eat them just plain, straight out of the oven.
Definitely give this recipe a try if you’re looking for an easier, tastier alternative to plain sugar cookies!
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.