Sunday Paper Dinner Club: Cut Out Cookies
The Sunday Paper Dinner Club: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Meaningful Conversation Starter
What are your 3 wishes for humanity?
Makes 2 dozen cookies or more, depending on size
- Baking spray
- 2 Baking sheets
- Mixing bowl
- Measuring cups + spoons
- Wooden spoon
- Rolling pin
- Cookie cutters
- Zip-top bag (or plastic wrap)
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup packed light brown sugar
- 2 cups flour, plus more for dusting
- ½ teaspoon salt
Heat the oven to 350°F. Spray your baking sheets.
Combine and mix!
In a large bowl, combine the softened butter and sugar with a wooden spoon (or in a stand mixer with the paddle attachment). Mix until the butter and sugar are smooth – about 2 minutes by hand, or 45 seconds. In a separate bowl, stir together the salt and flour, then mix this into the sugar and butter, a little at a time. After the first two additions of flour, if you’re not doing this with a stand mixer, it may be easiest to ditch the spoon and use your hands.
Form and refrigerate!
Form the dough into a ball, and divide the ball into 3 pieces. Place each piece into a plastic sandwich bag and pat the dough smooth and flat with your hands. Refrigerate for 15 minutes.
Roll and cut!
Dust a clean, dry section of your countertop with flour. Place the dough on down and use a flour dusted rolling pin to roll it out until it is a ¼ inch thick (use a ruler!) Use your favorite cookie cutters to cut the dough into shapes. Using a metal spatula, lift the shapes and transfer them to your greased baking sheets. If you use a range of sizes and shapes, keep the bigger cut outs on one baking sheet and the smaller cut outs on the other baking sheet.
Bake the cookies at 350°F for 5 to 10 minutes (depending on size of your cut outs) until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets.
Make it your own!
Ready to get your Picasso on?
These will last in an airtight on your counter for 4 or 5 days.
Makes enough to glaze one batch of cut out cookies.
- Mixing bowl
- Measuring cups + spoons
- 1 tablespoon of liquid (see suggestions below)
- ½ cup confectioner’s sugar
- Food coloring (optional)
Our favorite flavors!
- Apple juice
- Orange juice
- Lemon juice
- Root beer
- Peanut butter + a splash of milk
- Chocolate syrup + a splash of milk
- Milk + a splash of vanilla extract
- Milk + a splash of mint extract
- Strawberry milk
In a small bowl, combine your chosen liquid, combine with the confectioners’ sugar, and whisk until smooth.
Grab your smocks and berets, art class is in session!
Half the joy of cut out cookies is eating them and the other half is decorating them. It’s not my style to spend too much time on each cookie, someone will inevitably be devouring your masterpiece after all! I like to start with a few small bowls of glazes in different colors and flavors and a few bowls of toppings–sprinkles, chocolate chips, white chocolate chips, and gummy candies work great. From here the choice is yours! Dip your cookie straight into the glaze for a smooth layer, or use a spoon to drizzle and spread frosting in your favorite designs and sprinkle on the toppings: the cookie is your canvas! Lay your finished cookies on a parchment lined cookie sheet for a few minutes to dry before sharing.
Bonus: decorated cut out cookies make a great gift–wrap them in a nice tin or fancy up a plain box!
This recipe was featured in the May 17th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.