Rolled Sugar Cookie Recipe (Cutting Cookies)
This rolled sugar cookie recipe describes the classic cut cookie, in which you roll out the dough with a rolling pin and cut it with a mold. It has few ingredients and is easy to make: let the dough rest for a short time, roll it out thinly, and take it out of the oven in 7 minutes. If you remove them before the edges turn brown, the cookies will remain softer; If you want, you can sprinkle powdered sugar on it or decorate it with sugar paste/icing.
Ingredients
1. For the dough
2. For the topping (optional)
Step-by-Step Method
Prepare the oven
Preheat the oven to 190°C. Cover 2 trays with wax paper; so the cookies separate easily.
Beat the oil and sugar
Beat room temperature margarine and powdered sugar for 2–3 minutes. The mixture should be homogeneous and light in color.
Add the egg and vanilla
Add the egg and mix briefly. Add vanilla; The smell of the dough settles at this stage.
Combine the dry ingredients.
Mix flour, baking powder and cream of tartar in a separate bowl. Just whisk quickly to avoid any lumps.
Gather the dough
Add the dry mixture to the wet mixture little by little. Once it comes together with a spatula, knead it briefly with your hand; Do not knead too much.
Let it rest briefly
Divide the dough into two parts, stretch it and keep it in the refrigerator for 10 minutes. This makes it easier to open.
Roll out and cut
Lightly flour the counter. Roll out the dough to a thickness of 3–4 mm, cut it with a mold and place it on the tray, spaced apart.
Bake
Bake in the preheated oven for 7 minutes. Once the edges are slightly set, remove; Be careful not to discolour.
Cool and serve
Let the cookies sit on the tray for 2 minutes, then transfer them to a wire rack. Decorate if desired when completely cooled.