Friday, October 26, 2018

How to Make the Perfect Cookie Cutter Cookie

The holidays are almost upon us!  First Halloween, then Thanksgiving, and then my favorite Christmas!  All these holidays have one food in common.  A food that is made and served all during the holiday season.  


Everyone loves cookies.  There are so many different types there is something for every taste.  One of the most favored of all cookies is the sugar cookie.  The best thing about them is they can be decorated.  Decorating cookies is a tradition in many households during the holidays.  Some decorate fancy, some decorate wild, whichever way you decorate, I can guarantee you will have fun!

When making cookies to decorate, the dough has to be fairly stiff, so the cookie cutter can trace a clean image.  If the edges are not straight and cleanly cut, when the cookies are baked they can lose their shape, and your cookie cat will come out of the oven looking like a toad!  The main problem with this is that many times a dough that is stiff enough to make great cookies will have a hard consistency  and taste like sawdust.  This is not what you want!

Through trial and error, I have come up with the perfect recipe for sugar cookies to be made with cookie cutters.  It is stiff enough to make nice, crisp edges, but also tastes delicious and you won't break your teeth eating them.

The Perfect Cookie Cutter Cookie Recipe


  • 1 cup (two sticks) cold butter, cubed
  • 4 cups flour
  • 1 cup white sugar
  • 2 medium eggs
  • 3/4 cup cornstarch
  • 1/2 teaspoon cinnamon or nutmeg (this is optional, but I love it!)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat the oven to 375 degrees
  2. Beat the sugar and butter until smooth
  3. Add the eggs one at a time and mix on medium,  then add the flour, salt and vanilla 
  4. Lower the mixer spead and add the cornstarch
  5. Mix about 4 or 5 minutes until the dough forms a ball. If it doesn’t form well, you may need to hand knead it.
  6. You can roll the dough out on a floured counter, but I have found that if too much flour is added to the dough, the cookies are kind of dry, so I lay out parchment or wax paper and lightly spray it with cooking spray and use that to roll out the dough. If the dough sticks to your rolling pin,  spray it lightly with cooking spray too!
  7. Roll the dough to about 1/4 inch thick and get out your cutters!
  8. Press the cutters down fully, all the way around for clean edges.
  9. Spray the cookie sheets with cooking spray and lay out the cookies at least a 1/4 inch apart Bake for 10 to 12 minutes, keep an eye on them so they don't get over done and the edges turn brown.
  10. Remove cookies from the oven and carefully place on a cooling rack
  11. Don't decorate until the cookies are completely cool, but do not refrigerate.
Icing is very easy to make.  The icing I use has only three ingredients, four if flavoring is added.  I usually make my icing a bit thicker because it is easier to handle.

Cookie Icing



  1. In a small bowl, stir together confectioners' sugar and milk until smooth. 
  2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  3. Put the icing into separate bowls, add food colorings to each
  4. Dip cookies, paint them with a brush, or use an icing bag or condiment squirter.

One of my favorite cookies to decorate is a skeleton.  I found this cookie cutter and stamper on Amazon and I have had so much fun with it!  First you use it to cut out the shape, and then you can press the cutter into the dough and it stamps on a design to help you in decorating!

Don't you love these?

I hope you have fun this holiday season making and decorating cookies!

Have a great weekend,

Jade    :)

Image Credits:

1 comment:

  1. Really awesome cookies and they do have straight, clean lines! Thanks for sharing the cookie recipe that is firm enough to cut with cookie cutters, yet not too hard to eat.