Crunchy Cookie Cutter Cookies
Cookie cutters were first used in the 16th century in Europe to shape and decorate cookies for special occasions.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Crunchy Cookie Cutter Cookies
Ingredients
Instructions
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In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
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Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
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Bake for 8-10 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Enjoy your crunchy cookie cutter cookies!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
