Shape and Bake Cookies
Transform your baking experience with these delightful Shape and Bake Cookies—perfect for any occasion! This versatile recipe features a buttery, melt-in-your-mouth cookie base that holds its shape beautifully, making it ideal for using your favorite themed cookie cutters. With just 20 minutes of prep time and a list of pantry staples like all-purpose flour, granulated sugar, and vanilla extract, these cookies are as simple as they are delicious. The dough is easy to work with after a quick chill, ensuring crisp edges and a soft, tender bite every time. Whether you decorate them with icing, sprinkles, or enjoy them plain, these cookies are a go-to for holidays, parties, or an afternoon treat. Bake up a batch today and let your creativity shine!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 350 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough feels sticky, you can add a small amount of flour, 1 tablespoon at a time.
Divide the dough into two portions and flatten each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour, or until firm.
Once the dough is chilled, lightly flour your work surface and rolling pin. Roll out one dough portion to about 6mm (1/4 inch) thickness.
Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, leaving about 2-3 cm (1 inch) of space between each cookie.
Repeat with the second portion of dough, re-rolling scraps as needed.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to over-bake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Decorate the cookies as desired, or enjoy them plain!
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 470.8 g | 171% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 201.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 123 mg | 9% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
