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Making Cutout Cookies

For easier handling, chill dough for 1 to 2 hours before rolling out. Lightly flour the surface and rolling pin. Roll out dough as evenly as possible to the recommended thickness.

Dip the cutter in flour, then press the cutter into the dough. Lift each cookie with a small metal spatula or pancake turner to support the cookie as it is moved to the baking sheet.

Bake according to recipe directions. With a metal spatula or pancake turner, remove cookies from the baking sheet to a wire rack, being careful to support the entire cookie. Cool completely before frosting or storing.