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Dec 17, 2011 04:26 PM

cut out cookies

I love to make cut-outs and frost them but, everytime I make them they become too puffy not flat like I see other cut-outs. What as I doing wrong??? In othere words they loose their shapes. Sometimes you can't tell what they are----I new help!!!!

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  1. What recipe are you using? It sounds like the recipe is not really appropriate for rolled cookies, as they should not rise that much. If you post the recipe I'm sure some people here could tell you why. I will just direct you to the "Joy of Cooking" recipe for Sand Tarts. My favorite rolled cookie and they do not puff up too much and they taste very good.

    2 Replies
    1. re: visciole

      thank you I shall give that reciep a try and keeping my fingers crossed.

      1. re: Sally530

        You're welcome -- a number of good rolled cookie recipes from the JOC are posted in this thread:

    2. If you're using shortening or baking powder, that would make them puff up.

      1. If you are looking for a basic sugar cookie, I got this recipe on Chowhound a few years ago and it really is no-fail. They puff up a bit while cooking, but flatten out while cooling and keep their shape.

        No-Fail Sugar Cookies

        6 cups flour
        3 tsp. baking powder
        2 cups butter
        2 cups sugar
        2 eggs
        2 tsp. vanilla extract or desired flavoring
        1 tsp. salt

        1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

        2. Chill for 1 to 2 hours (or see Hint below)

        3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.

        4. HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.