A thin, crisp sugar cookie
Cutout cookie dough is stiff so that it can be rolled out with a rolling pin, then cut into shapes, usually with cookie cutters. For easier handling, chill the dough and work with small amounts at a time, keeping remaining dough chilled till needed. Unchilled dough absorbs too much flour, resulting in tough, dry cookies. Repeated re-rolling also causes tough cutout cookies, so re-roll your dough only one time. To avoid sticking, roll on a lightly floured board, or use our favorite technique: roll the dough between two sheets of waxed paper. You can also use a knife, a pizza or pastry roller, or traceable cardboard patterns to produce unusual cutout cookie shapes.
This is a nice sugar cookie which doesn’t require that you chill the dough before you roll it out.
A simple butter shortbread with oatmeal, which gives it a little bit more chew and color.
Rolled Swedish and Norwegian gingersnap cookies.
This thin and crisp gingerbread cookie comes to us from Finland.
An exotic, delicately flavored shortbread, rolled out and cut with a small cookie cutter.
A base sugar cookie dough with several variations.
Raisin-caraway cutout cookies with the flavor of Irish soda bread.
Spiced buttery cutout cookies dusted with a cinnamon sugar topping.
More tender than a gingerbread cookie, with spices (but no ginger!).