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Pioneer Woman Cut-Out Cookies

Pioneer Woman Cut-Out Cookies - recipe card
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These buttery, vanilla-scented cut-out cookies hold their shape perfectly during baking, with a tender crumb that melts in your mouth. The simple royal icing sets to a glossy, hard finish, making them ideal for decorating with sprinkles or colored sugar for any holiday or occasion.

Ingredients

Scale
  • 1 cup (2 sticks / 227 g) unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1 cup (200 g) granulated sugar
  • 1 large egg (50 g), room temperature
  • 1 1/2 teaspoons (7 ml) pure vanilla extract
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/2 teaspoon (2 g) baking powder
  • 2 3/4 cups (344 g) all-purpose flour, plus more for dusting
  • For royal icing: 2 cups (240 g) confectioners’ sugar, sifted
  • For royal icing: 2 large egg whites (60 g) or 4 teaspoons (20 ml) meringue powder mixed with 1/4 cup (60 ml) water
  • For royal icing: 1 teaspoon (5 ml) fresh lemon juice
  • For royal icing: gel food coloring (optional), as needed
  • For decorating: sprinkles, sanding sugar, or nonpareils, as desired

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed (speed 4 on KitchenAid) until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula halfway through; the mixture should look pale yellow and increased in volume.
  2. Add the room-temperature egg and pure vanilla extract, then beat on medium speed until fully incorporated, about 30 seconds. The mixture may look slightly curdled at this point, but that’s fine — it will come together once the dry ingredients are added.
  3. In a separate medium bowl, whisk together the fine sea salt, baking powder, and all-purpose flour until evenly combined. This ensures the leavening is distributed throughout the flour, preventing bitter pockets of baking powder in the baked cookies.
  4. With the mixer on low speed (speed 2), gradually add the flour mixture in three additions, mixing just until the dough comes together and starts to form a cohesive ball. Stop mixing as soon as the flour disappears — overworking the dough will develop gluten and result in tough, dense cookies.
  5. Turn the dough out onto a lightly floured surface and divide it in half. Flatten each half into a 1/2-inch-thick disk (this helps it chill evenly and roll out faster), wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 3 days. Chilling solidifies the butter, which prevents the cookies from spreading during baking and keeps their sharp edges intact.
  6. When ready to bake, preheat the oven to 350°F (177°C) and position racks in the upper and lower thirds. Line two large baking sheets (preferably insulated or heavy-gauge aluminum) with parchment paper; if using non-insulated sheets, stack two sheets together to prevent the cookie bottoms from over-browning.
  7. Remove one disk of chilled dough from the refrigerator and let it sit at room temperature for 5 minutes, until just pliable enough to roll without cracking. On a lightly floured surface, roll the dough to an even 1/4-inch thickness, using a rolling pin with 1/4-inch rings or measuring the thickness with two wooden dowels of the same depth on either side of the dough.
  8. Using floured cookie cutters of your choice, stamp out shapes as closely together as possible to minimize scraps. Use a thin metal spatula to transfer the cut shapes to the prepared baking sheets, spacing them about 1 1/2 inches apart — they will not spread much, but air circulation ensures even browning.
  9. Gather the remaining dough scraps into a ball, re-roll, and cut additional shapes. Discard dough after the second re-roll to avoid overworked, tough cookies. Repeat with the second chilled disk of dough.
  10. Bake the cookies for 8-10 minutes, rotating the sheets front to back and between racks halfway through, until the edges are just barely golden and the surfaces look dry, not glossy. The centers should remain pale and set; a slight indent when pressed gently with a fingertip indicates they are done. Overbaking will result in dry, hard cookies.
  11. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely — at least 30 minutes. This resting period allows the structure to firm up before icing; any warmth will cause the royal icing to run and become translucent.
  12. While the cookies cool, prepare the royal icing: In a medium bowl, whisk together the sifted confectioners’ sugar, egg whites (or meringue powder mixture), and fresh lemon juice until smooth and thick. The icing should hold a ribbon when drizzled from a spoon; if too thick, add water a few drops at a time; if too thin, add more sifted confectioners’ sugar by the teaspoon until you reach a consistency that holds its shape for piping but settles into a flat surface. Divide and tint with gel food coloring if desired.
  13. Transfer the icing to a piping bag fitted with a small round tip (size 2 or 3), or use a small squeeze bottle. Pipe the outline of each cookie, then flood the interior with a slightly thinned version of the same icing (add water 1/2 teaspoon at a time until it flows like honey). Use a toothpick to guide the icing into corners and to pop any air bubbles.
  14. Immediately sprinkle with decorations while the icing is still wet. Let the decorated cookies sit at room temperature, uncovered, for at least 1 hour, or until the icing is completely hardened to a matte, firm finish. Do not stack until fully dry, and store in a single layer in an airtight container at room temperature for up to 1 week.

Notes

Storage: Place completely dry, undecorated or decorated cookies in a single layer in an airtight container at room temperature for up to 1 week. Separate layers with parchment or wax paper. Freezing: Unbaked cookie dough disks wrapped tightly in plastic and then foil will keep for up to 3 months. Thaw in the refrigerator overnight before rolling and cutting. Baked, undecorated cookies can be frozen in airtight containers between layers of parchment for up to 2 months — thaw at room temperature for 1 hour before icing. Do not freeze decorated cookies, as the icing may soften and become sticky upon thawing. Royal icing can be made ahead and stored in an airtight container in the refrigerator for up to 3 days; stir well and adjust consistency with a few drops of water or additional confectioners’ sugar before using.

Nutrition

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