To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove plastic wrap and place dough on your prepared work surface. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, wrap the remaining dough in plastic wrap and chill for another 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.
Bake cookies for 13-15 minutes or until bottoms of cookies begin to turn a light golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.
* If you don't have any cake flour on hand, you can make your own: Using a 1 cup measuring cup, add 2 tablespoon cornstarch. Fill the rest of the measuring cup with all-purpose flour. Use this ratio to create as much cake flour as you need. Sift the ingredients together and use as directed in the recipe. * If you don't have any cornstarch to make your own cake flour, you can completely substitute the cake flour for 2 1/4 all-purpose flour.
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