The Best Homemade Roll-Out Cookies
- Carbohydrate 162.5034 g
- Cholesterol 233.183333333333 mg
- Fat 64.2078183333334 g
- Fiber 3.62988338806232 g
- Protein 14.2954516666667 g
- Saturated Fat 39.5812216666667 g
- Serving Size 1 1 Dozen (289g)
- Sodium 1729.986 mg
- Sugar 158.873516611938 g
- Trans Fat 4.94440933333335 g
- Calories 1275 calories
Step-by-step
- Preheat oven to 400F.
- In mixing bowl, cream butter with sugar until light and fluffy.
- Beat in egg and extracts.
- Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition.
- Do not chill dough.
- Divide dough into 2 balls.
- On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick.
- Dip cookie cutter in flour before each use.
- Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Handling Dough Without Refrigeration
Traditional cookie doughs often demand hours of chilling to prevent spreading during baking, but this formula omits that step entirely. Creaming room-temperature unsalted butter with granulated sugar incorporates tiny air pockets that provide structure without relying on cold fats. Because the recipe proceeds straight from mixing to rolling, countertop workspace management becomes critical in compact kitchens. Divide the dough portions cleanly and work on a lightly floured silicone mat to prevent sticking without over-incorporating extra flour.
Adapting For Dietary Restrictions
Modifying baked goods requires understanding how structural ingredients behave under heat. Replacing standard all-purpose flour with a 1-to-1 gluten-free baking blend containing xanthan gum yields acceptable results, though the dough will lack the elastic network normally provided by wheat gluten. For dairy-free modifications, substitute hard stick margarine containing at least 80 percent fat content rather than soft tub spreads, which introduce excess moisture and cause the stamped shapes to distort at 400 degrees Fahrenheit.
Flavor Chemistry And Extraction
The selection of clear vanilla extract and no-color almond extract serves a specific aesthetic purpose alongside flavor development. Standard dark vanilla contains botanical compounds that tint white icings and pale cookie surfaces brownish over time. Utilizing clear extracts preserves a stark canvas for subsequent royal icing decoration. Meanwhile, benzaldehyde in the almond extract provides a strong aromatic punch that cuts through the high sugar concentration, balancing the sweetness of the 1 1/2 cups of granulated sugar present in the mixing bowl.
