Cut-out Cookies- Just for Sugar Dough? and Other Cut-out Cookie Questions

Snickerdoodles adn maybe peanut butter would probably work. I have done chocolate chip before, but there is a trick. I put the dough into a jelly roll pan and smash it down. I bake it and then when it's cool I cut it out with cookie cutters. It's not quite the same and there's no rolling involved but at least you get fun shapes. There is "waste" too from the edges and such but you can always just eat those or put it over ice cream!

Also, maybe invest in a cookie cook book...I like Better Homes and Gardens and Martha Stewart Cookie books. There are so many fun cookies you can try and experiment with other kinds of rolls and drops!

2-I have all kinds of cutters. Doesn't really matter much what kind.
2-I prefer to bake cookies of the same size so they bake more evenly.

2& 3-yes, just a sprinkling of flour is all it takes. you don't want to add a lot and you don't need much to keep the rolling pin from sticking and dip the cutters in flour

4-I roll all my cookies out on parchment paper, pull the excess dough off and bake them on the parchment

You can also pop the cut out cookies in the freezer for a bit before baking. This will do 2 things. You will be able to move/transfer them easily and they will hold their shape better during baking.

some shortbread cookie dough can also be cut with cutters but IMO it's a bit more temperamental and harder to work with esp. as it warms up (I made some for a ladies tea and ended up rolling the dough on a thick metal cookie sheet placed on top of two blue ice blocks to keep the dough cold)

one of the *easiest* things to cut with cookie cutters is Rice Krispy treats because you don't need to roll and reroll it (spray the cutters with nonstick cooking spray first). and then you can sorta squish the scraps together inside the cookie cutter to make another shaped Rice Krispy treat without having to re-roll.

Great time of year for gingerbread cookies.I have a recipe that works well for me-email if you would like me to send it to you. you might also try adding a flavor to your sugar cookies- lemon juice or orange extract- a little goes a long way. I sometimes use powder sugar to dust my cutters, even to roll out my dough, but flour works just fine. remember if a recipe suggest refrigerating the dough for a few hours before rolling out, separate it into 2 or 3 balls wrapped in plastic wrap. when it comes time to roll, you should keep the dough you are not using in the frig- and when the dough you are using become hard to work with, put it back it the frig and start with a new ball
As an alternative to cookies- do a search for clay christmas ornaments- its usually just a flour based dough, you roll, cut, and let air dry- then paint and hang.
have fun!
P

Dipping the cookie cutter in the flour helps a little. I like to add cinnamon to my sugar cookies sometimes. I have also added almond extract...very tasty!! You can do lemon too. I like to switch it up and have fun with it :)

I wanted to add another tip. I put parchment paper down, put a ball of dough on it, then put plastic wrap over it and roll over the plastic wrap. My rolling pin never has to touch the sticky dough!!!
Dip the cookie cutters in flour, then remove the dough between all of your cutout shapes and slide the parchment paper onto a cookie sheet.
This makes clean up SO much easier! No flour mess and no dirty cookie sheets!

1. With Christmas coming up right now you can buy a magazine with so many cookie recipes and that should keep you busy for a while with so many to choose from.
2 & 3. Yes to the flour. I wouldn't worry about white flour on colored dough, you can always brush it off when it is on the sheet.
4. Flour before you roll the dough out under should help with that problem.

I have used a snickerdoodle recipe for cutouts too. Most cookies have the same basic ingredients. Purchased sugar cookie dough is kind of gross in my opinion, but if you're not a great baker, it may be the only option.

Flour, flour, flour.... It won't show on the colored dough once baked. Flour the surface in the beginning and occasionally before the next batch is rolled. Flour the rolling pin before rolling. Flour the cookie cutters... you won't have a 'sticky situation' then. : ) Flouring the surface will also keep your cookies from sticking to your prepared rolling surface to transfer to cookie sheet.

I do use a lot of Wiltons products, but a metal cookie cutter is my preferred whether Wiltons or not.

I've done smaller and larger cutouts on the same cookie sheet... It's the thickness of the cookie that I worry more about. If one's thicker it will take longer than the thinner one to bake.

I didn't read the other responses, so please forgive me if there are repeated answers. A few answers for you in no particular order! Cookie cutters are pretty much cookie cutters- unless there are rough edges on the plastic, the generic are no worse than the Wilton ones. One thing I like about the Wilton ones is the little handle thing- but it doesn't make the cookies stick less! If your cookies are sticking to it, using flour should help- dip the cutter in flour, then cut the cookie, then dip again in the flour. Cookies falling apart (crumbling) after they are baked are probably over cooked OR if they are just breaking, they might not be set yet - Let them cool a minute or two before you transfer them. I have a tiny little spatula that is helpful for getting one cookie without disturbing its neighbors. :-)

If you are sick of sugar cookies, try gingerbread or spice cookies; you can also make wafer cookies in various shapes (I recommend allrecipes.com for tested recipes). Another option is to add cocoa powder to the sugar cookies dough (about a quarter cup would probably be enough). You can also cut out pie dough for fruit pie topping or you can make crackers (especially if you have some small shape cutters).

We make bread and use cookie cutters with the English Muffin recipe. There is no sugar involved and the kids eat it up like no tomorrow. You can have bat bread for Halloween, Santa bread for Christmas, Heart Bread for Valentine's Day....well you get the picture. The bread is whole wheat and can be cut in half to make sandwiches.

For sugar cookies, once cut, transfer them with a spatula from the board to the cookie sheet to prevent tearing of the dough.

Enjoy this special time baking!