I find most cut out cookies to be… very boring. Sorry. Just, in the world of cookies, they are so plain. The frosting is usually the best part. But the “Cookies, rolled flat before baking” category at the State Fair specifies no icing. So… it’s a small box to get creative in. And when the flavors can’t be that exciting, I feel like you also have to make them look exciting. Which is also difficult with just icing-less roll out cookies. Point is: this was an effort.
Also because I dislike roll-out cookies so much, I didn’t want to over-do it on the dough. So I made one dough and divided it in two to flavor it. Strawberry for the light cookies, and chocolate root beer for the dark. I’m sharing the recipe, but it’s a niche one.
I debated between using strawberry extract or freeze dried strawberries for the strawberry flavoring. Then, I forgot to get freeze dried strawberries, so the decision was made for me. I may regret it, but, what can you do. The strawberry extract wasn’t bad!
All in all, I am of the belief that sugar/cut-out cookies can be way more exciting than most people give them credit for. Add extracts! Food coloring! Exciting shapes! But also… add icing, and sprinkles!
And even with all that… this kind of sugar cookie is more my speed. But when you’re decorating cookies for holidays and the fun of it, a cut-out cookie can do. I do understand the niche appeal. But I don’t know why people would ever just want a cut out cookie… plain.
Have I talked enough about my sugar cookie opinions? Probably. I’ll just leave his recipe here.
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PinIngredients
- 3/4 cup (12 Tbsp) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 cups + 2 tbsp all-purpose flour, divided, plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tbsp cocoa powder
- 2 teaspoons strawberry extract
- 2 teaspoons root beer extract
Instructions
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add baking powder, salt, and 2 cups flour to the wet ingredients and mix on low speed until combined. The dough should be soft.
- Take half the dough out of the bowl. To the remaining portion, add 2 tbsp more flour and 2 teaspoons strawberry extract or freeze dried strawberries.
- Place dough on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch thickness. Use a bit more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
- Place that dough in the fridge, then work on the other half of the dough. Mix in 1/4 cup cocoa powder and 2 teaspoons root beer extract.
- Roll out that dough to about ¼-inch thickness in the same way, and put in the fridge as well.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Carefully remove the dough from the refrigerator. Using a cookie cutter, cut the dough into shapes. Gather the scraps, reroll, and continue cutting until all the dough is used.
- Repeat with the second piece of dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 11–12 minutes or until the edges of the cookies are very lightly browned and set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
- Store plain or iced cookies covered tightly at room temperature for up to 5 days. For longer storage, cover and refrigerate for up to 10 days. If decorated with cookie buttercream, cover and store decorated cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
Notes
Adapted from Sally’s Baking Addiction