Can you make cookie-cutter cookies out of any regular recipe?

I'm making ducky-shaped cookies with a cookie cutter for my mom's best friend's baby shower. I plan on making some of each kind, peanut-butter, sugar, and chocolate chip. Can I make cookie-cutter cookies with any ol' recipe? Thanks!Can you make cookie-cutter cookies out of any regular recipe?
I think you will find your regular cookie recipe will not hold it's shape well. I have a recipe for rolled peanut butter and for rolled chocolate cookie.





Peanut Butter Cutouts


Yield: 4 Dozen


1 1/2 c flour


3/4 ts baking soda


1/8 ts salt


1/2 c butter


1/2 c creamy peanut butter


1/2 c sugar


1/2 c packed brown sugar


in a small bowl, combine flour, baking soda and salt. in large bowl,


beat butter and peanut butter until well blended. beat in sugar and


brown sugar until blended.beat in egg. gradually beat in flour


mixture until well mixed.divide dough into thirds. refrigerate until


firm, about 3 hours. roll out dough, one at a time, 1/4 inch thick on


lightly floured surface. cut out with cookie cutters. place 2 inches


apart on ungreased cookie sheets. bake in preheated 350 degrees oven 8 to 10 minutes or until lightly browned. remove to wire racks to cool.





Brownie Roll-Out Cookies*


3 cups all-purpose flour


1/2 teaspoon salt


1/2 teaspoon baking powder


1 cup butter, softened


1 1/2 cups sugar


2 large eggs


1 teaspoon vanilla extract


2/3 cup unsweetened cocoa


Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.


Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don鈥檛 overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.


Transfer to a wire rack to cool.Can you make cookie-cutter cookies out of any regular recipe?
Not if you want them to keep their shape. Some cookie doughs are made to spread out, rise, or both. Other doughs stay put right where you set them, fingerprints and all. It's the latter one you want for cut-out cookies. Try this recipe for Cmas cookies; it wont' spread when baked.








Iced Cut-Out Sugar Cookies





鈥?3 cups all-purpose flour


鈥?3/4 teaspoon baking powder


鈥?1/4 teaspoon salt


鈥?1 cup unsalted butter, softened


鈥?1 cup sugar


鈥?1 egg, beaten


鈥?1 tablespoon milk


鈥?Powdered sugar, for rolling out dough





Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.


Preheat oven to 375潞F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.





--Alton Brown
Not really, usually cutter dough is a stiffer dough that requires rolling out to correctly bake (combines the ingredients fully). What you can do if you want to use any ole dough is to really chill the dough well and then roll it out and chill it again before cutting it. You'll have to experiment. You can also just google cut cookie recipes in the flavors that you're wanting. Good luck and happy baking!
Sugar or shortbread cookies are the best dough to use because they retain the shape you cut and have a smooth blank surface to decorate. The peanut butter cookies and choc chip are a drop cookie because they spread our. You could bake those recipes into a bar type cookie. You put all the dough into a cookie pan and press it out to fill the pan and bake it like that. Then you could use a cutter on the cooled sheet of baked dough. to get the ducks you want.
Any cookie dough that you can roll out with a rolling pin will work with a cookie cutter. Most people use the sugar cookie recipe. The peanut butter might work, but it has a lot of oil from the peanut butter in it, so it's likely to spread, Most chocolate chip cookie dough is dipped with a spoon.
Yes, though you'll need to add about 1/4 cup all purpose flour to the recipe to make the dough stiff enough to roll out and cut. Then refrigerate the dough for a couple of hours (if the recipe doesn't call for refrigeration, that is).
yes but i suggest that the cookie dough is cold because it will be easier to work with and when the dough is cold it is less sticky and you will be able to pick it up and put it on the cookie sheet without having a huge mess.
Sadly no.


Cookie cutter recipe have a batter that needs to be rooled out like playdough and others are the kind that have to scooped with a spoon because they can't be rolled out.


I hope this helps
You sure can :)


But if they're smaller or bigger than you must adjust the cooking time, Have fun


`~Taylor %26lt;3
u can use it but sometimes it doesnt work cause the cookies spread out while backing so ud need a harder mixture or basically just a cookie you know backed harder like a recipe with let butter