It is time to start making cookies and this cut out cookie recipe is fab. The cookies are nice and crisp on the outside and soft inside, with a hint of orange from the zest. These cookies always turn out perfect.
This cut out cookie recipe can be refrigerated for 2 weeks or frozen for up to 4 months, which makes it very convenient. Simply roll them out when you are ready to bake them and cut them to your favorite shape. Once they have cooled down completely have fun decorating them. Kids always love decorating cut out cookies. I should not say kids because I have known more than one adult that just gets lost in creativity mode while getting these prettied up.
The dough for this cut out cookie recipe had to be left in the fridge overnight in order to be at its best. Please make sure you plan ahead so you are not surprised. Also, remember, you always have to use unsalted and softened butter when making cookies. This will render you a very smooth creamed butter and sugar. Make sure your eggs are at room temperature as well.
This is what you are going to need to make this cut out cookie recipe:
¾ cup softened, unsalted butter
¾ cup granulated sugar
1 large egg, room temperature
2 TBS heavy cream
1 tsp. vanilla
1 tsp. orange zest
2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
Place the butter in a mixer bowl. Add the sugar and cream. Add the egg and beat until well mixed. Add the cream, vanilla and orange zest. Mix well.
Mix the flour, baking powder and salt. Add the dry ingredients into the mixing bowl, scooping down the ingredients with a spatula. Beat enough to mix the dough but do not over beat. The dough will be sticky.
Remove the dough from the bowl. Split it in two and wrap it in plastic wrap. Refrigerate overnight.
Preheat the oven to 350 degrees.
Flour a board or counter and roll out the dough with a rolling pin. Roll it to ¼th inch thickness. Cut the dough with a variety of cookie cutters.
Place the cut cookies on a baking sheet lined with parchment paper. Place the sheets into the oven and bake for about 10 minutes, until edges are lightly browned.
Remove from oven and leave on the baking sheet for 2 to 3 minutes. Very carefully remove them with a spatula on to a cooling rack. Cool completely and decorate as desired.
You can freeze these cookies for up to 4 months.