Basic butter cookies (Cut-Out Cookies, Stamped Cookies). Fresh baked, hand-made, individually decorated real American cookies. Take the cookies out from the freezer and put them on a baking tray. Freshly baked cookies are soft but become crisp when cooled.

Add flour and baking powder; beat at low speed until well mixed. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky. You can cook Basic butter cookies (Cut-Out Cookies, Stamped Cookies) using 7 ingredients and 16 steps. Here is how you cook that.

Ingredients of Basic butter cookies (Cut-Out Cookies, Stamped Cookies)

It's 100 g (3.5 oz) of unsalted butter.
Prepare 75 g of (8.5 Tbsp, 2.6 oz) powdered sugar.
Prepare 1 of egg yolk.
You need 165 g of (1 and 1/3 cups, 5.8 oz) cake flour.
It's 30 g (1 oz) of almond flour.
You need 5 drops of vanilla oil.
You need of ※1cup=235cc(USA).

Cut out with cookie cutters and place on cookie sheets. Using a floured spatula, transfer cookies to greased baking sheets. Dip cookie cutter and cookie stamp in flour before each use. First, ensure the butter is room temperature when you start making the cookie dough.

Basic butter cookies (Cut-Out Cookies, Stamped Cookies) step by step

★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0.
Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft..
Add the powdered sugar in 3 parts. Mix each time until combined. Mix it with a hand mixer on low speed until it becomes white and fluffy..
Scrape the batter on the inner side of the bowl and mix it..
Add egg yolk. Mix it with a hand mixer on low speed until combined. Scrape the batter on the inner side of the bowl and mix it..
Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined..
Add almond flour. Mix it until combined while crushing lumps..
Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form. It's okay the dough seems to be powdery at this stage..
Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other..
Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand..
Shape it square and cut in half. Wrap each with plastic wrap. You can bake cookies for one baking tray with half of the dough. Let it sit in a fridge overnight..
Next day, take the dough out of the fridge, leave it for 15-20 mins. Press it to soften. Roll it out into 5mm (0.2'') thick while coating it lightly with bread flour..
Cut it with cookie cutters and press cookie stamp onto it. Take off each cookie gently not to lose it's shape and put them on a tray. It's easy to take off if you touch it through plastic wrap..
Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp..
Preheat an oven to 190℃ / 374 F. Take the cookies out from the freezer and put them on a baking tray. Bake it at 170℃ / 338 F for 15-17 mins. (cookie size 4.5 cm / 1.8 inch→Bake for 15mins, cookie size 6 cm / 2.4 inch→Bake for 16-17mins).
Cool them down well. Freshly baked cookies are soft but become crisp when cooled. If you put them in a closed container, they will keep crispy texture for about 3 days..

A soft butter can cause the cookies to melt when baking. Secondly, bake at the right temperature, a low oven can cause the butter to melt and also spread the cookies. Preheat your oven to the cookie dough's direction. Remove your cookie dough from the fridge and place it between two sheets of parchment paper. Lightly flour the dough to prevent it from sticking to the parchment paper.