Anonymous wrote:Yes you’ll need a stiff dough like shortbread and get it cold.

https://aprettylifeinthesuburbs.com/easter-shortbread-cut-out-cookies/

Shortbread will cut out nicely but because the high butter:flour ratio, the lines of the imprint will meld together once it hits the heat of the oven - even if the cookies are chilled before baking.

Maybe gingerbread? I used the Stonewall Kitchen gingerbread cookie mix for Christmas (because I’m lazy!) and it was a very sturdy dough. My plastic cutters didn’t have any sticking issues.

Yes you’ll need a stiff dough like shortbread and get it cold.

https://aprettylifeinthesuburbs.com/easter-shortbread-cut-out-cookies/

ugh plastic cookie cutters are the worst. Everything sticks.

any cookie dough recipe is going to be fine but make sure you freeze the dough in sheets and then cute them out. Much easier to handle.

if you haven't used these cutters before or even done a lot of cut out cookies, I would suggest that you try it out on the weekend so you know how it goes.

The trick with any butter/sugar cookie recipe will be to chill the cookies after they are cut out but before they bake because the cookies will keep more of their shape that way. If the dough is closer to room temperature when they go into the over, the cookies will spread and lose definition.

Those are pretty amazing cookie cutters! An alternative idea if you are worried about puffy cookies ruining the design (my sugar cookies always end up too puffy): what about making some marzipan and stamping that with your cutter? That stuff is basically Play-Doh. I love those little animals you can get made out of marzipan.

A shortbread recipe may work too as it has stiffer dough.

Try a recipe for “animal cookies” rather than sugar cookies.

Too much details and too small to come out looking recognizable - your dough will stick all over tje cutters and will be more of a hassle than it's worth

I think any dough is going to be challenging with that, but the sugar cookie dough I use really doesn’t rise much and is quite good. It also doesn’t need to be refrigerated before baking. I recommend using almond extract. It’s also delicious with KAF Measure for Measure flour if you ever need gluten free.

https://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/

A cookie with nono leavening is going to not be very tasty.

If you're worried about them being too bland without frosting, you could mix some lemon zest or orange zest into the dough.

Or dip the bottom of the cookie (flat side without the imprint) in royal icing or melted chocolate. Dry them upside down until the dip has hardened, then you can plate them right-side-up.

A basic cut out sugar cookie recipe will work.
Try Erin McDowell’s recipe.
Generally shortbread recipes have a higher ratio of butter:flour so the dough will not retain the imprint of those cookie
cutter designs once baked.

I got some awesome cookie cutters and want to make cookies for my office tomorrow. I work in a doctors office, so these would be appropriate.

https://www.amazon.com/Anatomical-Heart-cookie-cutters-Designs/dp/B07TRV4KT5/ref=mp_s_a_1_3?crid=1MJYX8MTPLRXI&keywords=heart+and+brain+cookie+cutters&qid=1673882042&sprefix=heart+and+brain+cookie+cutters%2Caps%2C127&sr=8-3


To do this, I need a sugar cookie recipe or something like that (shortbread??) that will taste good without frosting.

Any ideas? Thanks!