Cookie Cutter Sugar Cookies
Homemade Multi-Color Sugar Cookie Dough
This sugar cookie recipe is ideal for using cookie cutters because the dough doesn’t lose its shape or spread too much, and it’s nicely sweet and crispy. It is adapted from the Stained-Glass Cookie recipe included in The 1971 Betty Crocker Recipe Card Library. The original recipe card illustrates cookies shaped as Christmas trees and ornaments, and decorated with red, green, and yellow colored doughs that look a bit like stained-glass. For our cookies, we used black and blue doughs. Create whatever shapes and colors you like.
1 cup (227 grams) salted butter, at room temperature
1.5 cups (6 oz) confectioner’s sugar
2 tsp vanilla extract
1/2 tsp almond extract
2.5 cups (10.625 oz) all purpose flour
1 tsp baking soda
1 tsp cream of tartar
- Mix butter, sugar, egg and extracts thoroughly.
- Blend in flour, baking soda, and cream of tartar.
- Divide dough in half.
- Set one half aside.
- Determine how many colors you’ll be using.
- Divide the second half in as many portions as there are colors.
- Add color to dough and mix until evenly distributed.
- Cover dough and chill 2-3 hours.
- Preheat oven to 375° F.
- Roll plain half 1/8 inch thick.
- Use cookie cutters to create shapes.
- Place each cookie onto a lightly greased cookie sheet.
- Roll color doughs.
- Cut into desired shapes.
- Place shapes on cookies.
- There’s no need to aid adhesion by pressing down or using egg whites between layers. The doughs will cook into each other and will not separate.
- Bakes 7 minutes, or until golden brown on the edges.
This recipe about makes 24-32 cookies, depending on how much colored dough is left over, and if you’re willing to use it as a cookie base.
Stained-Glass Cookies are approx. 111 calories each.