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Red Umbrella Cookie Cutter Sugar Cookies Recipe

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This recipe for Red Umbrella Cookie Cutter Sugar Cookies is from The Brewerton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 tbsp. Unsalted butter, softened
1 c. Packed Light Brown Sugar
1 egg
1 egg yolk
1 ½ tsp. Vanilla Extract or 1tsp. Vanilla Paste
2 ½ c. All Purpose Flour
½ tsp. Baking Powder
1 tsp. Salt

Directions:
Directions:
With a paddle attachment on your mixer, add the softened butter and brown sugar. Mix until just combined. Add eggs one at a time, mixing them in between. Add vanilla.

In a separate bowl, sift flour, baking powder, salt.
Add dry ingredients to mixer. Mix on low until combined, then switch to medium speed and mix until dough all holds together and pulls off the sides of the bowl.

Cover and put in fridge for 45 minutes
Flour your surface with no more than ¼ c. All purpose flour
Roll out your dough, cutter your cookies and place on parchment paper covered pan. (Do not cook on pan with sides)
Bake at 350º F for 9-11minutes. My old oven that was 10 years old, I baked for 9:30 minutes; in our brand new oven it needs 11:30 minutes.
Leave on pan on top of oven for 3 minutes, then slide the parchment paper off the pan and cool completely before moving cookies.

Decorate with royal icing, store in airtight container for up to two weeks.

Number Of Servings:
Number Of Servings:
20 (3in. Cookies)
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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