Cookie Cutter Sugar Cookie Recipe

A good cookie cutter sugar cookie recipe is the basis for all your holiday and special occasion baking. Once you master the basics you are well on your way to being able to create masterpieces.

These cookies can be turned into sparkly stars at Christmas, goulish figures for Halloween, fluffy bunnies at Easter or funny faces for children's birthday parties. Really the possibilities are endless. You are only limited by your imagination.

This is a good, basic cookie cutter sugar cookie recipe that would suit any occasion.

Recipe for Cut Out Cookies

• 170g / 6 oz unsalted butter
• 1 cup granulated sugar
• 2 eggs
• 2 ½ cups plain / all-purpose flour
• 1 teaspoon bicarbonate of soda / baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract

1. In a large bowl cream the butter with an electric mixer on high speed until the butter becomes fluffy and lightens in color. Gradually add the sugar in three additions and beat on low speed for several minutes after each addition. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.

2. Sift together the flour, baking soda and salt and gradually add to the butter mixture. Continue beating on low speed until the mixture comes together into a dough.

3. Remove the dough and divide it into smaller portions. Roll the dough into balls, then flatten into discs. Wrap each portion in plastic wrap and chill in the fridge for about 30 minutes.

4. Preheat the oven to 180°C / 350°F and line two baking trays with parchment paper.

5. Place the dough on a lightly floured board for rolling. While working with one portion of dough, leave the others in the fridge.

6. Roll the dough to about 1/8 inch thickness and cut out with cookie cutters. Repeat with the remaining portions. Gather up all the leftover dough and reroll, repeating the process. Do not reroll more than twice or your cookies will be tough

7. Place your cookies onto the prepared baking trays leaving a space of about 1 inch between each cookies. Bake in the oven for about 8 - 10 minutes or until lightly golden on the bottom. But remember to check them regularly as they cook quickly.

8. Remove from the oven and transfer to wire racks using a wide slotted spatula. Leave to cool completely then decorate.

Cook’s Tips

• Remove the butter from the refrigerator at least 30 minutes before you begin to allow it to soften. If it is still not soft enough to beat, microwave it for 15 - 20 seconds, but be careful it doesn't melt.

• The eggs should be at room temperature. If you add cold eggs to the butter mixture they may curdle.

• Once you add the flour, only beat until the dough comes together. Don't overbeat the mixture or you will get tough cookies.

• If the dough becomes sticky while rolling out return to the fridge or place it between two sheets of baking paper.

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