![]() ![]() This will allow the scraps to cool down and firm up. Move to the refrigerator or freezer and chill as you repeat the process on the second sheet of chilled dough. Roll the scraps out between the parchment paper (you can reuse the same paper). Gather all the scraps together and press to form a disk. Gently move the cookies to the prepared baking sheet, leaving about one inch around each cookie. Flip the entire sheet over and peel away the “edge scraps” of the dough. ![]() Repeat, cutting out cookies until you can’t fit any more onto the sheet. Dip the cookie cutter in the flour, then firmly cut out cookies (plastic cookie cutters may be stickier than metal ones). Place 1/4 cup all-purpose flour in a shallow bowl or pan. Gently peel away the top layer of parchment paper. Once the dough has chilled and firmed up, transfer one of the dough sheets to your counter. ![]() You may also want to arrange the cookies so the smaller or more complex shapes are in the middle and the simpler, large shapes are around the edge of the baking sheet. Take them out just as the edge of the cookies start to brown. Keep an eye out while baking: The bake time can vary, especially if you have smaller, more intricate shaped cookies, so keep an eye on them.Now you can easily move the cookies to the baking sheet. This will leave you with just the cut out cookies. Flip the entire sheet over, and then peel the remaining scrap dough away from the cut out cookies. Gently peel back the top parchment paper, then cut the cookies right on the parchment paper. Use parchment paper! In this recipe, I have you roll the dough out on the parchment paper for two reasons.The flour will keep the dough from sticking to the cookie cutter. Dip the cookie cutter in the flour first, then cut the cookie out. I like to keep a small plate or pan of all-purpose flour next to my dough. If your dough starts to get warm and soft, place it back in the fridge for 10 minutes or so to chill it again. So make sure to chill the dough in the fridge or freezer as instructed. Cool dough is firmer and will cut more cleanly than soft, warm dough. (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. The cookies can be stored in an airtight container for up to 3 days. When the baking sheets are cool, repeat with the remaining batter. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. (There will be additional batter for a second batch.)īake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Arrange the balls on the prepared baking sheets about 2 inches apart. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated. Add the vanilla and egg and beat to incorporate. Whisk together the flour, baking powder and salt in a small bowl.īeat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Line 2 baking sheets with parchment paper. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. ![]()
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