Jeanette's Cutout Cookies
These cutouts are delicious, but they are not easy to make. Roll the dough really thin and when done correctly, they melt in your mouth. Roll to 1/16-1/8 inch. Bake at 375 for 10 minutes.
These cutouts are delicious, but they are not easy to make. Roll the dough really thin and when done correctly, they melt in your mouth. Roll to 1/16-1/8 inch. Bake at 375 for 10 minutes.
- Carbohydrate 446.718845 g
- Cholesterol 1301.525 mg
- Fat 118.995955 g
- Fiber 5.57590008523315 g
- Protein 51.97987 g
- Saturated Fat 66.498175 g
- Serving Size 1 1 Dozen (856g)
- Sodium 1637.928 mg
- Sugar 441.142944914767 g
- Trans Fat 11.260905 g
- Calories 3023 calories
Step-by-step
- Cream butter and sugar.
- Add eggs and flour mixture.
- Let cool then divide into about 6 pieces and wrap in wax paper.
- Keep refrigerated.
- Roll and cut out.
- Sprinkle with colored sugar.
Chilling dough properly determines whether cutout cookies retain crisp edges or spread into shapeless disks during baking. Cold fat creates steam pockets upon contact with oven heat, lifting the flour structure incrementally while the exterior sets at 375 degrees Fahrenheit.
- Roll portions between one-sixteenth and one-eighth of an inch thick to ensure the interior cooks evenly within the 10-minute baking window.
- Cream softened butter and sugar thoroughly to incorporate tiny air pockets that interact with the baking soda and cream of tartar for structural rise.
- Wrap divided dough sections tightly in wax paper and refrigerate for at least two hours to solidify the butter fats before rolling.
- Reduce the nutmeg to one-half teaspoon if a subtler spice profile is desired against the rich dairy base.
Traditional rolled sugar cookies rely on high butter-to-flour ratios developed centuries ago in European bakeries to achieve crumb tenderness. Managing dough temperature throughout the rolling process prevents the gluten strands from toughening the final texture.
