Cut-Out Sugar Cookies
By Joe
Source: King Arthur Baking — King Arthur Test Kitchen, Classic Cut-Out Cookies.
Cut-out cookies made with a mix of butter and shortening, plus cornstarch for clean edges, rolled thin and baked until only just coloured.
Always check the labels of the products you use.
Method
- 1
Make the dough. In a large bowl, beat the shortening with the butter, both sugars, salt, baking powder and vanilla until even. Beat in the egg until the mix looks fluffy. In another bowl, whisk the flour with the cornflour, then stir that into the fat mixture until no dry bits remain.
- 2
Chill. Split the dough into two pieces, pat each into a disc, wrap, and chill for 30 minutes.
- 3
Roll, cut and bake. Heat the oven to 175°C. Grease two trays lightly, or line them. Roll one disc at a time on a lightly floured surface to 3 mm. Cut shapes and place them close together — they barely spread. Bake for about 10 minutes, until the edges are only just coloured. Cool on a rack, then roll and bake the second disc.
Storage
Keep in an airtight tin at room temperature for up to a week, or freeze the baked cookies or well-wrapped dough discs.
Free sugars
8.5 g per serving
17 % of the 50 g daily maximum · 34 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowls
- rolling pin
- cookie cutters
- two baking trays
- cooling rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 159 kcal |
| Protein | 1.6 g |
| Carbohydrate | 20.3 g |
| of which sugars | 8.5 g |
| of which free sugars | 8.5 g |
| Fat | 7.9 g |
| of which saturates | 3.4 g |
| Fibre | 0.4 g |
| Salt | 0.18 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
