Cut Out Cookies

Christina Tosi

Cut Out Cookies

 
Ingredients
  • 1 cup butter, unsalted 
  • 1/2 cup light brown sugar 
  • 2 1/4 cups all purpose flour 
  • 1/2 tsp kosher salt
  • 1/2 cup all purpose flour for dusting
Instructions

1. In a stand mixer, with a paddle attachment, cream butter and light brown sugar on medium high for 2 minutes until well incorporated. Add all purpose flour and kosher salt and mix on low speed until well incorporated, about 1 minute. Flatten dough into 2 evenly shaped pancakes. Wrap in plastic wrap or wax paper and chill in the fridge for at least an hour.

2. Preheat oven to 350F.

3. Once chilled, remove dough from refrigerator, dust with a sprinkling of the additional all purpose flour and roll out to 1/4" thickness with a rolling pin or the base of a Champagne bottle!

4. Cut out desired shapes, gently transfer shapes to a lined or nonstick baking sheet. (Work quick! The colder the dough the easier it is to cut, transfer and bake!)

5. Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Frost with Champagne Glaze (recipe follows) and decorate with sprinkles!

6. Share and enjoy! Store in an airtight container in the fridge, freezer or room temperature .

Tips!
  • If you have rolling pin anxiety, roll the dough into 2 separate logs, whatever size diameter your preferred cookie cutter is, cover and refrigerate the logs for an hour or more, slice rounds 1/4" thick and proceed from step 4 on!
  • If you don't have cookie cutters, roll the dough into 2 separate logs, approx. 2" in diameter, cover and refrigerate the logs for an hour or more, slice rounds 1/4" thick, arrange on lined or nonstick baking sheet and proceed from step 5 on!
  • Lightly dust an offset spatula to make cookies easy to transfer from counter to baking sheet before baked!
  • Make and bake these cookies ahead! Store in an airtight container in the freezer for up to a month before icing, decorating or giving away! 

Champagne Icing


Ingredients
  • 2 cups confectioner's sugar 
  • 1/4 cup Champagne (Brut or Rose) (I'm loving Chandon Blanc de Noir) 
  • Food coloring as desired
Instructions

1. In a medium size bowl with a whisk, slowly whisk Champagne into confectioner's sugar. 

2. Color icing, as desired.

Tips!
  • I love using this glaze on sugar cookies for that extra holiday cheer! But it also makes a killer pound cake, muffin and layer cake glaze! 

Categories: 
DessertsCookies
Tags: 
champagne

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