Recipes · Cakes & pastries
Cut-Out Butter Cookies
AI-written · not yet kitchen-tested
The 3-2-1 dough is the classic among Christmas cookies: three parts flour, two parts butter, one part sugar. It rolls out thin, keeps its shape in the oven and carries any glaze.
Cut-Out Butter Cookies
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 300 g (2 1/2 cup) all-purpose flour German type 405
- 200 g (1 cup) cold butter
- 100 g (1/2 cup) granulated sugar
- 1 packet vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 100 g (3/4 cup plus 2 tbsp) confectioners' sugar
- 1 tbsp lemon juice
- sprinkles or coarse sugar for decorating (optional)
Method
- Mix the flour, sugar, vanilla sugar and salt in a bowl. Add the cold butter in small pieces and the egg yolk.
- Quickly knead everything with your hands into a smooth dough, and stop as soon as no pieces of butter are visible. Divide into two halves, press flat, wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 °F (180 °C) conventional, or 325 °F (160 °C) convection. Line two baking sheets with parchment paper.
- Roll out one half of the dough 3 to 4 mm (about 1/8 inch) thick on a floured work surface and keep the rest cold in the meantime. Cut out cookies and place them on the sheet with a little space between them. Knead the scraps together and roll them out again.
- Bake each sheet for 10 to 12 minutes, until the edges are golden. Let the cookies rest on the sheet for 5 minutes, then cool completely on a wire rack.
- Stir the confectioners' sugar and lemon juice into a thick glaze, brush it onto the cooled cookies and decorate as you like. Let the glaze dry.
Tip: If the dough gets soft and sticky while rolling, chill it for 15 minutes. Warm dough spreads in the oven.
Tip: Cookies of the same thickness brown evenly. Bake small and large shapes on separate baking sheets.