Possible recipes · transparent prices · food with affection
MMesa de CasaRecipes & stories
Cakes, cookies and pastry · Pastry

Cut-out cookie dougha stable buttery dough for shaping

Moderate creaming, chilling and restrained mixing preserve clean shapes.

cut-out cookiesbutter cookiestart bases
◷Prep25 min
◔Rest/cooking75 min
◇DifficultyEasy
⌂Yield30 cookies
Complete method

Directions

  1. 01

    Cream gently

    Mix butter and sugar until even and only slightly lighter. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.

    Texture cue: evenly cooked with no raw center, excess moisture, or free fat
  2. 02

    Emulsify

    Add egg and vanilla. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  3. 03

    Add flour

    Mix in flour and salt only until dough forms. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  4. 04

    Chill and cut

    Roll between sheets, chill 30 minutes, cut and chill pieces 15 minutes. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  5. 05

    Bake

    Bake at 170–180 °C until edges barely color; cool on the tray. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.

    Texture cue: evenly cooked with no raw center, excess moisture, or free fat
Get the texture right

The exact point

The dough rolls without sticking and holds the cutter shape. Baked, it spreads little, looks matte in the center and firms fully on cooling.

Before you start

Important information

Flour

Excess makes cookies dry.

Size

Bake equal thicknesses together.

Raw dough

Do not taste raw flour and egg.

Technical references

Sources consulted for the technical and safety principles in this guide.