If you use parchment paper to roll the dough, you can cut the cookies on the parchment and remove the excess rather than worry about transferring the cur cookies. Slide the parchment with the cutouts on it onto an upside down half sheet pan. Cook on the upside down pan. Having pan upside down makes it easy to slide the cookies off onto a cooling rack and keeps the cookie surface flatter.
This is how my family has always made pie dough as well - place your shaggy dough between two pieces of wax paper or parchment paper, roll out at least partway, periodically peeling the paper back so that it doesn't stick or leave marks, and then chill again if it's warming up too much before rolling out to full size. It chills way faster, doesn't get stuck to your rolling pin or work surface, and leaves you with a way flakier and more tender dough than 99% of other pie doughs I've had because you don't have to keep adding flour to keep it from sticking.
These cookies are awesome! I have all the tools to make cutout sugar cookies but always felt intimidated by the royal icing and how labor intensive a sugar recipe would scream at me! I found this channel and immediately I looked at this recipe and knew I could make this with little fuss......success! I made flavored royal icing for looks and taste with food safe essential oil and they came out delicious and cute. Thank you Deb for a great sugar cookie recipe!
When I saw these on Instagram last year I HAD to make them and they won “best in show” by the husband out of all my cookies. They are a keeper and so fun to make!
I made these cookies and they are very very good. Good point in having a bit of brown along the edges. I had to increase the bake time to get it, but that's okay. I noted in on my recipe. And the idea of using a pastry cutter is BRILLIANT!!!! There are so many good ideas you have shared here. Thanks so very much!
I have wanted to say thank you so much for this video and recipe. I have tried many sugar cookies over the years but this one is amazing. Thank you for keeping it simple and easy.
OMGosh, I love you. I wish I had seen a week ago *before* I went to a cookie exchange. Those are so pretty and I really appreciate the simplicity. Thank you!
I’ve been craving cookies for weeks but dreaded dragging out my big mixer since tweaked my back. Well, there you are! I haven’t made sugar cookies in over 30 years 😮. So, I tried the recipe and it’s great…next time I’ll probably add lemon zest and flavor. No icing this time but will try that next time. Thanks for sharing 😊
You are so inspiring, Deb! I'll be making them too, for sure -- my husband has started getting nostalgic for his mother's sugar cookies at Christmas. (Any reason why you don't color the top layer of frosting for some of the cookies?)
These look amazing and I'm totally going to make them... but I want the rolling pin and rulers/sticks you used in your video! Can you add links so I can go find them? Thank you!
I've made these using your recipe for royal icing and with merengue powder. I greatly prefer your recipe. The power didn't taste nearly as good, and I felt like it didn't set up as nicely.
They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
I have been using dowel rods for nearly 40 years. I found some square ones a few years ago and they work great. They can be found at hardware or craft stores. I cut them into 18"pieces and have all increments, it makes rolling pastry a breeze.
@@smittenkitchening Thank you! I just placed an order for the rulers on Amazon. And I'm going to make your cookies this weekend :) You are the best! I've been following you for years on your blog and now I love watching your videos.
They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
Kitchen but I'm sure you could find them at a Home Depot? They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
If you use parchment paper to roll the dough, you can cut the cookies on the parchment and remove the excess rather than worry about transferring the cur cookies. Slide the parchment with the cutouts on it onto an upside down half sheet pan. Cook on the upside down pan. Having pan upside down makes it easy to slide the cookies off onto a cooling rack and keeps the cookie surface flatter.
great tip!
What about the rest of the cookie dough? Can you roll it again?
@@tinajames60 absolutely!!
@@thiersche I made these and was great. Thank you.
This is how my family has always made pie dough as well - place your shaggy dough between two pieces of wax paper or parchment paper, roll out at least partway, periodically peeling the paper back so that it doesn't stick or leave marks, and then chill again if it's warming up too much before rolling out to full size. It chills way faster, doesn't get stuck to your rolling pin or work surface, and leaves you with a way flakier and more tender dough than 99% of other pie doughs I've had because you don't have to keep adding flour to keep it from sticking.
Thank you - have been ill so I don’t have the energy for my usual cookies and these look so good!
Perfect timing! I was just searching for sugar cookies that didn’t have any excessive ingredients this morning. Thank you!
These cookies are awesome! I have all the tools to make cutout sugar cookies but always felt intimidated by the royal icing and how labor intensive a sugar recipe would scream at me! I found this channel and immediately I looked at this recipe and knew I could make this with little fuss......success! I made flavored royal icing for looks and taste with food safe essential oil and they came out delicious and cute. Thank you Deb for a great sugar cookie recipe!
When I saw these on Instagram last year I HAD to make them and they won “best in show” by the husband out of all my cookies. They are a keeper and so fun to make!
Been using this recipe and method since you posted on your website. It’s been my go-to no-fail sugar cookie. Thanks, Deb!!
Love this recipe. I'm going to try mine with rosewater, pink frosting, and silver pearls.
I have made these two years now and they are perfect, as Deb says. Try them!
These are so cute. And cause it's your recipe I know they'll be delish. LOVE YA DEB!!!
I made these cookies and they are very very good. Good point in having a bit of brown along the edges. I had to increase the bake time to get it, but that's okay. I noted in on my recipe. And the idea of using a pastry cutter is BRILLIANT!!!! There are so many good ideas you have shared here. Thanks so very much!
LOVE the tips for rolling out and cutting!
I have wanted to say thank you so much for this video and recipe. I have tried many sugar cookies over the years but this one is amazing. Thank you for keeping it simple and easy.
OMGosh, I love you. I wish I had seen a week ago *before* I went to a cookie exchange. Those are so pretty and I really appreciate the simplicity. Thank you!
Your food processor is so quiet! I love it.
Thanks for more great tips that help us make things that we already make easier and better !
Loved seeing as a judge on Beat Bobby Flay holiday edition. You go girl 🎉
Happy Chanukah
Absolutely fabulous idea!
This is wonderful! I am so making these this weekend and getting some fun sprinkles.
Beautiful cookies. Love the idea of cutting squares. Thanks for sharing.
watching you is delightful !
Made these yesterday. They were unfussy AND delicious. Thank you.
This no chilling before rolling method is great!
A real game changer technique. Making these for sure.
Just made these. No food processor so I was a bit worried about how they’d turn out when done by hand. They were perfect and delicious!
I love how simple this recipe is!! Thanks Deb
I’ve been craving cookies for weeks but dreaded dragging out my big mixer since tweaked my back. Well, there you are! I haven’t made sugar cookies in over 30 years 😮. So, I tried the recipe and it’s great…next time I’ll probably add lemon zest and flavor. No icing this time but will try that next time. Thanks for sharing 😊
I read this on your blog and love love love watching it I love the tips regarding the parchment paper-Thanks Deb!!
Well, now I want sugar cookies. I plan on trying this recipe with my son, probably, this week. Thanks
Very tasty cookie dough. The icing was easy too.
Brilliant! Deb to the rescue again. YES!
Thank you SO much for this recipe. We LOVE sugar cookies.
I adore your videos- looking forward to trying this one out with my students
Do you have a source for all your fun sprinkles?
The ravioli wheel is genius!
the cutest ❄️
Such a great tutorial + recipe, I'm baking these right now ❤️👍
You ARE a pro Deb!!
I want to try this with shortbread cookie dough. Thank you. Very pretty.
Deb you are the best!!!
You are so inspiring, Deb! I'll be making them too, for sure -- my husband has started getting nostalgic for his mother's sugar cookies at Christmas. (Any reason why you don't color the top layer of frosting for some of the cookies?)
Excellent instructions. Bravo! I will definitely try your recipe 🎀
My mom has done the ravioli wheel trick for years, only she cuts them into diamonds, which look a little more interesting.
Turned out perfect! Thanks so much.
thanks for these! Looking for a sugar cookie to go with a family Spritz recipe and these are quick, lovely and look delicious!
Another perfect video. Thank you Deb!!
Thank You, Deb! Can't wait to make these...easy peasy!!! xo
These look amazing and I'm totally going to make them... but I want the rolling pin and rulers/sticks you used in your video! Can you add links so I can go find them? Thank you!
I would love the links too!
I too am interested in these links. Thank you!
Just a hint I use reusuable staws instead and it works great!
This is so great!! Thank you for posting this!!
Flippin’ genius! Subbed.
Looks very delicious! I want to make it too!!!
Very smart, and very pretty ♥️
Definitely trying these!
Genius.
I love this video!!! Thank you!
Okay Deb….you listen to me….You MUST have been the cutest baby…sorry…anywho….Thank you for this❣️😘
I love these, thanks!
So ingenious! I'm doing this 'cause I'm also lazy....☺
Thank goodness I found you video, re this.I saw it the other day,p phew.
Great demo. Was wondering if recipe works with gluten free all purpose flour?
Are your two side "sticks" to keep the dough level just rulers? What a great idea!
They're levels that also have ruler markings. The ones I have don't seem to be made any longer, though.
I've made these using your recipe for royal icing and with merengue powder. I greatly prefer your recipe. The power didn't taste nearly as good, and I felt like it didn't set up as nicely.
You are so cute!
Yes! This recipe looks like a breeze!
Where did you buy those sticks/rulers?
They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
I have been using dowel rods for nearly 40 years. I found some square ones a few years ago and they work great. They can be found at hardware or craft stores. I cut them into 18"pieces and have all increments, it makes rolling pastry a breeze.
@@smittenkitchening Thank you! I just placed an order for the rulers on Amazon. And I'm going to make your cookies this weekend :) You are the best! I've been following you for years on your blog and now I love watching your videos.
Deb. Great ideas. What are the green sticks you are using?
Rulers
They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
Deb! Are those vanilla bean pods in your vanilla extract???
I have some homemade vanilla: smittenkitchen.com/2015/01/make-your-own-vanilla-extract/
Are the rulers you use in the video from a kitchen supply or are they from an office supply?
Kitchen but I'm sure you could find them at a Home Depot? They're called pastry rulers. I have these amzn.to/2rD4rsu but can’t find them anywhere anymore. amzn.to/2RHmCrC These are different but will work the same.
@@smittenkitchening Thank you so much! That's helpful. We are hoping to give your recipe a try this weekend.
Where is Deb? Where has she gone?