Confetti Cut Out Sugar Cookie Recipe (2024)

FAQs

How to get sprinkles to stick to cut out cookies? ›

Make an egg wash—add pasteurized egg whites and a splash of water to a small bowl and mix with a fork until combined. Brush the tops of the cooled cookies with the egg wash and immediately add sprinkles.

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!

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.

Before, if you want them to stick. Brush your cookies with egg white 1st to help the sprinkles stick. After baking you need icing or a glaze before adding sprinkles or they won't stick. Enjoy!

If you want to add sprinkles to cookies, cupcakes, breads, or cakes before baking, that is totally and completely ok. Add sprinkles to the tops of these baked goods right before they go into the oven. Adding sprinkles to “wet” batter is the only way to get them to stick without an additional “glue” like frosting.

Chill the Dough

For easier handling, chill the cookie dough for 1 to 2 hours before rolling out. This is especially true if the dough was made with butter rather than shortening. Once chilled, lightly dust your work surface and rolling pin with flour to prevent sticking.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

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).

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Should you refrigerate cut out cookies before baking? ›

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

OverCreaming Butter & Sugar

Y'all are creaming that butter/sugar for FAR too long for cutout cookies. Try creaming your butter for 2 minutes or just until the sides of the mixing bowl are painted with the mixture. That is as long as you need to cream for. Excessive creaming will absolutely lead to cookie spread.

Too much baking powder can cause the cookies to spread too much. The other usual reason is that the cookie dough is very warm when it goes into the oven, which means that the butter melts too quickly as the cookies bake and causes spreading.

I can't wait to read through all of the great ideas posted there! To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.

The solution? If you dust the top of brownie batter with sprinkles just before baking, the sprinkles slightly sink into the batter and remain in position after baking. Alternatively, incorporate sprinkles with wet batter to include them in the brownie's center.