How to use store-bought sugar cookie dough for cutouts?

To successfully use store-bought refrigerated sugar cookie dough for cutouts, you must stiffen the dough so it holds its shape. Knead in 14 14 to 12 12 cup of all-purpose flour per standard 16–18 oz roll. Chill the dough for 20 minutes, roll it out, cut your shapes, and chill again before baking.

Can you use cookie cutters with store-bought cookie dough?

Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).

Can you use Pillsbury sugar cookie dough for cutouts?

Yes, you can use Pillsbury refrigerated sugar cookie dough for cutouts, but you must add flour so the dough doesn't get sticky and lose its shape while baking.

How to make cut out cookies using store-bought dough?

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

Can you use sugar cookie mix for cutouts?

If you're using the 21-ounce pouch of Betty Crocker™ Sugar Cookie Mix, make dough as directed on the pouch for cutout cookies. For frosting, use 2 3/4 cups powdered sugar, 3 to 5 tablespoons milk and 1/4 teaspoon vanilla. The large pouch makes 32 cookies.

Roll Out Cookie Dough using Betty Crocker Sugar Cookie Mix

How much flour to add to sugar cookie mix for cutouts?

The Ideal Ingredients and Proportions

Most cutout cookies start with a 1:2:3 dough, made from one, two, and three parts sugar, fat, and flour by weight. There's no better formulation when you want a cookie that can hold an intricate shape, but, truth be told, it's not the tastiest combination around.

How to doctor up Pillsbury sugar cookie dough?

To elevate store-bought Pillsbury sugar cookie dough, blend in an egg yolk and 12one-half12 cup of all-purpose flour for a rich, bakery-style texture. For custom flavors, fold in pure vanilla or almond extract, citrus zest, or mix-ins like chocolate chips, before chilling the dough for 15 minutes prior to baking.

How to keep cut out sugar cookies from spreading?

Chill that dough—If you absolutely love your recipe, but it tends to spread (and again, having done all the troubleshooting to see if you can figure out what's causing it), pop your cookie sheets full of cutout cookies right into the fridge or freezer for a bit before baking.

Can you roll out sugar cookie dough and use cookie cutters?

On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 7 to 9 minutes or until edges are light golden brown.

How to cut shapes out of sugar cookie dough?

To get perfectly shaped sugar cookies, roll chilled dough to an even 1/4-inch thickness, cut shapes closely using a floured cookie cutter, and chill the cutouts again before baking. This prevents the cookies from spreading and keeps their edges crisp.

What is the best premade dough for cut out cookies?

For cookie cutters, classic sugar cookie dough works best because it holds intricate shapes without spreading or crumbling. The best premade options include grocery store refrigerated rolls and baking mixes, both of which require a quick trick to make them firm enough for cutting.

Do you have to chill cookie dough before using cookie cutters?

Returning to the fat content of the dough, letting it firm up in the fridge makes it easier to roll out with a rolling pin compared to freshly mixed, squishy dough. Chilling also helps prevent cookie cutters from sticking to the dough as you cut out your shapes.

What can I make with store-bought sugar cookie dough?

Elevate pre-made sugar cookie dough by mixing in extra ingredients or upgrading the texture. Here are several easy ways to "doctor up" store-bought or boxed sugar cookie mix into treats that taste entirely homemade.

How to use cookie cutters with Pillsbury sugar cookies?

On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake 8 to 11 minutes or until cookies are set and edges just begin to brown.

How to enhance store-bought sugar cookie dough?

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

Can I use Betty Crocker sugar cookie mix for cutouts?

To make cut-out cookies using Betty Crocker Sugar Cookie Mix, you will need a 17.5 oz pouch of the mix, 1 stick (½ cup) of softened butter, 1 egg, and 3 tablespoons of all-purpose flour. This ratio prevents the cookies from spreading in the oven so they hold their cutout shapes.

What is the trick to rolling out sugar cookie dough?

The best way to roll out sugar cookie dough is between two sheets of parchment paper using dough thickness guides. This eliminates the need for excess flour, prevents the dough from sticking to your rolling pin, and makes transferring your shapes incredibly easy.

Should you refrigerate sugar cookie dough before rolling it out?

If you don't refrigerate sugar cookie dough, it may spread more during baking and not retain its shape as well. Refrigerating the dough helps to firm up the butter, allowing the cookies to hold their shape better and bake with a better texture.

How to get cut out cookies to keep their shape?

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

What are two tips when making cut out sugar cookies?

The Ultimate Guide to Cut Out Sugar Cookies

1. Soft Butter: You need room temperature, softened butter. ...
2. Properly Roll The Dough: Over kneading or rolling the dough will result in more spreading (because the heat of your hands will soften the butter as you roll.) ...
3. Roll Them Thick: I'm talking ⅜" to ½" thick.

What are common cookie mistakes?

The 10 Most Common Cookie-Baking Mistakes—and How to Avoid Them

• Using the Wrong Butter.
• Combining All Ingredients at Once.
• Substituting Ingredients on a Whim.
• Using Expired Ingredients.
• Eyeballing Instead of Measuring Carefully.
• Baking as Soon as the Dough Is Made.
• Using Different Cookie Sheets Interchangeably.

Can I use Pillsbury sugar cookie dough to roll out and cut and decorate?

Pillsbury cookie dough is meant for chewy sugar cookies, maybe rolled in granulated sugar. It's not meant for cutouts, they're a different kind of dough entirely. They do work for cutouts in a pinch if you add in extra flour (1/2 a cup per log).

What happens if I add an extra egg to my cookie mix?

Adding an extra egg introduces extra moisture and proteins, turning traditional chewy or crispy cookies into a puffy, cake-like, or spongey texture. The excess liquid can make the dough very sticky, while the proteins cause the cookie to rise much higher while baking.

How do you upgrade Pillsbury sugar cookies?

To instantly elevate Pillsbury sugar cookies, roll the pre-cut dough into smooth balls and bake for 3 minutes less than the package suggests. Immediately after baking, press extra mix-ins on top and use a round cookie cutter to shape them into perfect, bakery-style circles while they are still hot.

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