Cut Out Sugar Cookie Dough
Cream the butter to soften.
1
Add the granulated sugar and cream.
2
Add the powdered sugar and cream.
3
Stream in the oil.
4
Add the water.
5
Add the eggs and almond emulsion.
6
Measure the flour in a small bowl.
7
Add the cream of tartar, baking soda and salt.
8
Add the flour mixture slowly to the mixer.
9
Lightly flour a clean work surface.
10
Place the dough onto the floured surface.
11
Press the cookie dough into a large disk. Sprinkle the rolling pin with flour if it’s sticking.
12
Roll the dough out evenly. If the dough is too cold it will be hard to roll out.
13
Roll the dough to 1/4 inch thickness.
14
Cut out cookies using an ice cream cone cookie cutter. Use the lid of a mason jar for the second cookie design.
15
Make sure to cut as close to each other as possible to get the most cuts out of the sheet of cookie dough.
16
Using a small offset spatula transfer the cut out cookies to a parchment lined baking sheet.
17
Make sure to use two separate cookie sheets for the different cookies to ensure they cook evenly.
18
Reassemble all the cookie dough scrapes and form another disk.
19
Roll the dough out again to 1/4 inch thickness.
20
Cut out additional cookies.
21
For snowcone and drum stick cookies trim the little lips off the edges with a knife or the spatula so it is a teardrop shape. Place on baking sheet.
22
Roll out excess dough again and either cut out more cookies with cookie cutter or use a sharp pairing knife to make your own design.
23
Bake cookies at 350 F for 10 minutes. Then let them cool completely. You can also freeze them at this point of making ahead of time.
24
What you'll need
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ice cream cone cookie cutter
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offset spatula
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pairing knife
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