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Cut-Out Cookies
Makes about 30 (with a 4 cm cutter) · About 1 hr 30 min
Make dough with butter, sugar, egg yolk and cake flour, chill it, cut out shapes and bake in the oven.
① Soften the butter→② Mix butter, sugar and egg yolk→③ Add flour and bring together→④ Chill→⑤ Cut out shapes→⑥ Bake in the oven
What to buy
Flour & baking
Eggs & dairy
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How to make it
1
Soften the butter
- Take 60 g butter out of the fridge, put it in a bowl and leave at room temperature
How to tell it's doneSoft enough that your finger leaves a mark easily when you press it. It has not melted into liquid.
Be carefulIf you melt it in the microwave, the cookies spread and get hard when baked. If you are in a hurry, microwave at 600W for 10 sec at a time, checking each time.
2
Mix butter, sugar and egg yolk
- Beat the butter with a whisk (or a rubber spatula) until creamy
- Add 40 g sugar and mix well until whitish
- Crack the egg and separate the yolk and white. Add just 1 egg yolk and mix well (put the white in the fridge and use it by the next day, such as in a rolled omelet. Cook it through before eating)
How to tell it's doneIt is smooth all over and a whitish cream color.
3
Add flour and bring together
- Sift in 120 g cake flour through a sieve
- Mix with a rubber spatula, cutting through from the bottom of the bowl
- When you can no longer see dry flour, press it together into a ball by hand. If it is crumbly and won't come together, add 1 tsp milk
How to tell it's doneNo dry flour is left, and it forms one lump when you press it by hand.
Be carefulIf you knead it too much, the cookies get hard when baked. Stop as soon as it comes together.
Be carefulIt contains raw flour and egg, so do not eat the dough.
4
Chill
- Wrap the dough in plastic wrap and press it by hand into a flat square about 2 cm thick
- Chill in the fridge for 30 min
How to tell it's doneWhen you press it with a finger, it feels a little firm and cold.
5
Roll out and cut shapes
- Start preheating the oven to 170°C
- Put the dough between 2 sheets of plastic wrap and roll it out 5 mm thick with a rolling pin
- Peel off the top wrap, cut out shapes, and lay them on a baking sheet lined with parchment paper, 2 cm apart
- Gather the leftover dough, roll it out again, and cut shapes the same way
How to tell it's doneAll the dough is cut out and on the baking sheet.
Be carefulIf the dough gets soft and won't come out of the cutter cleanly, put the whole baking sheet in the fridge for 10 min.
6
Bake in the oven
- Put the baking sheet in the preheated oven and bake at 170°C for 12–15 min
- If they bake unevenly, turn the baking sheet front to back after 10 min
How to tell it's doneThe edges and bottoms are light golden brown. If the middle is still whitish, add 2 min at a time.
Be carefulThe inside of the oven and the tray are very hot. Always wear oven mitts to put things in and take them out, and keep your face away from the door.
7
Cool
- Leave them on the baking sheet for 5 min (fresh from the oven they are soft and break easily)
- Move them to a rack or plate with a spatula and let cool completely
ReadyThey get crisp and firm when cool. Keep them in a dry tin or bag and eat within about 5 days.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
They spread and lost their shape when bakedThe butter had melted, or the dough was warm. Do not let it melt too much in step 1. After cutting shapes, chill the whole baking sheet in the fridge for 10 min before baking.
The dough is crumbly and won't come togetherThere is not enough moisture. Add milk 1 tsp at a time and press it together by hand.
They are hard and crunchyYou kneaded it too much in step 3. Mix in the flour with cutting motions and stop as soon as it comes together.
Some are burnt and some are paleThe back and front of the oven have different heat. Turn the baking sheet at 10 min. Make them all 5 mm thick.
They are still soft even after coolingThey were not baked long enough. Next time, add 2 min and bake until the bottoms are light golden brown.
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