Best 5 Cheryl Coompanys Frosted Cut Out Cookies Recipes

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES

Steps:

• In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
• Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
• Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES RECIPE - (3.8/5)

Steps:

• In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Put dough into cookie press with desired plate; form cookies onto un-greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks. Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

BUTTERCREAM COOKIES

Steps:

• Mix 3/4 cup butter and 1/2 cup cream cheese together at a medium speed with a whisk attachment or hand mixer until smooth.
• Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
• Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
• In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
• Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated. I like to do this in a couple installments and scrape the sides of the bowl between additions.
• At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
• Chill in the fridge for about 2 hours or the freezer for 30 minutes.
• Preheat your oven to 350 degrees F at this point in the process about 30 minutes before you plan to roll out the dough.
• Generously dust the surface you plan to roll the cookies out on with additional flour.
• Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
• Sprinkle some more flour on top of your dough ball and on your rolling pin.
• Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
• Use a kitchen brush to gently brush off any excess flour and place onto a parchment lined baking sheet or silicone mat.
• Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
• Bake for 9-11 minutes on the top wrack of your oven (time varies based on the size and shape of the cookies). Keep a close eye on these and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
• While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
• Pull out your 2nd chilled ball of dough and repeat steps 9-15. Then repeat with the chilled dough scraps.
• Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
• Slowly add in 3 1/2 powdered sugar, 1 cup at a time. Halfway through add in 2 Tbsp of heavy cream or milk to make it easier to mix.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired colored.
• Place frosting into a piping bag and decorate as desired! I didn't use a piping tip, and just cut about a 1 inch opening at the end of my bag to pipe some simple swirls on top of my cookies.

CHERYL'S COOKIE COPYCAT RECIPE

Steps:

• Sift flour, cornstarch, baking powder and salt into a large bowl. Whisk a few times; set aside. In the bowl of an electric stand mixer whip butter, shortening and sugar on medium speed until pale and fluffy; about 4 minutes. Scrape down sides of bowl and mixing paddle as needed. Add in egg and mix until well combined. Add in remaining egg white, vanilla and almond extract and mix thoroughly. With mixer running on medium-low, slowly add in dry ingredients and mix just to incorporate. Transfer dough to an airtight container and refrigerate 2 hours. Pre-heat oven to 375 degrees F during the last 10 minutes of refrigeration. Scoop dough out an even 1/4 cup at a time, or portion with a scale (mine were about 64 grams each), and roll into a ball. Place dough ball on lightly floured surface, sprinkle top lightly with flour. Flatten dough to 1/2″ thick using a smooth, flat object (cookie will be about 2 5/8″ - 2 3/4″ after flattening). Transfer cookie to a parchment lined, or buttered cookie sheet and repeat process with remaining dough (use 2 cookie sheets). Bake in pre-heated oven for 9 - 11 minutes, until centers just puff, and do not indent when lightly touched. Allow cookies to cool 5 minutes on baking sheet before removing to a wire rack to cool. Cool completely. Frost and decorate.

PERFECT CUT-OUT COOKIE DOUGH

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.