'Tis the season for sugar cookies in fun shapes!
Before you get overwhelmed with the many steps that come with cut-out sugar cookies, try 3 of my favorite tips to cut down on some of the frustration and mess. There still might be some sprinkles all over the floor when you're done, but at least the cookies will look like the shapes they're supposed to.
THE TOP 3 TIPS FOR BAKING CUT-OUT SUGAR COOKIES
1. Use two pieces of parchment paper
Before you start rolling out the dough and adding handful after handful of flour to the rolling pin so the dough will stop sticking, add an extra piece of parchment paper to the top of the dough ball. This will allow you to roll out the dough into a nice smooth shape, without bits of dough ripping off and sticking to the rolling pin.
2. Transfer cookies to a baking sheet using a spatula and the cookie cutter
Have you ever tried transferring a gingerbread cookie to a baking sheet to have its arm suddenly bend right off? Or what about when a reindeer cookie loses an antler?? This tip will protect the shape and parts of your cookies!
Simply place the cookie cutter back over your cookie, slide a spatula underneath the cookie cutter, and gently slide the cookie cutter and dough right onto the baking sheet.
3. Freeze cookie dough 15-20 minutes before baking
Do you ever wonder why sugar cookies spread and lose their shape after you spent all of that precious time making sure they were perfectly cut out and transferred? This step is *THE* most important step with sugar cookies!
Freezing your cookie dough on the baking sheet after cutting them out and before baking allows the butter in the dough to firm back up. Having firm butter in your dough as they hit the oven, will help your cookies keep their shape and prevent them from spreading and flattening out.
Frosty the Snowman won't melt and the candy canes will look like actual canes, instead of sticks. This also makes decorating them easier!
