This easy Pioneer Woman Cut-Out Cookies recipe is perfect for any occasion! These buttery, orange-scented cookies are simple to make and can be decorated with colorful royal icing. With just a few common ingredients, you can create these delicious, customizable treats that everyone will love!
Ingredients Needed
For the Cookies
- 1 cup (2 sticks) + 5 tablespoons salted butter, softened
- 1 ½ cups granulated sugar
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons whole milk
For the Royal Icing
- 4 cups (1 pound) powdered sugar, sifted
- 3 pasteurized egg whites
- 1 teaspoon lemon juice
- Gel food coloring (optional)
How To Make Cut-Out Cookies Recipe
- Make the Dough: In a stand mixer bowl, beat the butter, sugar, and orange zest on medium speed until smooth. Add eggs and vanilla, then beat until combined. Sift the flour, baking powder, and salt into a separate bowl. Gradually add the dry mixture to the butter mixture, alternating with milk, until the dough forms.
- Chill the Dough: Divide the dough into two portions, shape into disks, and place each in a resealable bag. Refrigerate for about 2 hours or until firm.
- Preheat the Oven: Heat the oven to 350°F and line two baking sheets with parchment paper.
- Roll and Cut the Cookies: Roll out the chilled dough to about ¼ inch thick. Use cookie cutters to create shapes and place them on the prepared baking sheets.
- Bake the Cookies: Bake for 8–10 minutes or until just set but not browned. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the Royal Icing: In a stand mixer bowl, combine powdered sugar, egg whites, and lemon juice. Beat on low until blended, then on medium speed until stiff peaks form (about 5–7 minutes).
- Decorate the Cookies: Use the royal icing immediately or divide and color it with gel food coloring. Adjust consistency with water if needed and decorate cooled cookies as desired.
Recipe Tips
- Chill the Dough Properly: Make sure to refrigerate the dough for at least 2 hours. This helps the cookies hold their shape while baking and prevents them from spreading too much.
- Don’t Overmix the Dough: When adding the dry ingredients, mix just until everything is combined. Overmixing can make the cookies tough instead of soft and chewy.
- Use a Light Hand with the Rolling Pin: Roll the dough evenly to about ¼ inch thickness. If it’s too thick, the cookies may not cook through properly, and if it’s too thin, they can burn quickly.
- Bake Until Just Set: Don’t let the cookies brown too much in the oven. They should be just set, not golden brown, to keep them soft and tender.
- Let the Cookies Cool Completely Before Decorating: Ensure the cookies are fully cooled before adding royal icing. This prevents the icing from melting and helps it set perfectly.
How To Store Leftovers
- Refrigerate: Store leftovers cut-out cookies in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze leftovers cut-out cookies for 2 hours on a baking sheet, then store them in a freezer-safe container. They’ll last for up to 3 months. Thaw at room temperature for 15–20 minutes before serving.
Nutrition Facts
- Calories: 149
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 20 mg
- Sodium: 50 mg
- Potassium: 20 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 0 g
- Sugars: 12 g
- Protein: 2 g
More Pioneer Woman Recipes:
Pioneer Woman Cut-Out Cookies Recipe
Description
This easy Pioneer Woman Cut-Out Cookies recipe is perfect for any occasion! These buttery, orange-scented cookies are simple to make and can be decorated with colorful royal icing. With just a few common ingredients, you can create these delicious, customizable treats that everyone will love!
Ingredients
For the Cookies
For the Royal Icing
Instructions
- Make the Dough: In a stand mixer bowl, beat the butter, sugar, and orange zest on medium speed until smooth. Add eggs and vanilla, then beat until combined. Sift the flour, baking powder, and salt into a separate bowl. Gradually add the dry mixture to the butter mixture, alternating with milk, until the dough forms.
- Chill the Dough: Divide the dough into two portions, shape into disks, and place each in a resealable bag. Refrigerate for about 2 hours or until firm.
- Preheat the Oven: Heat the oven to 350°F and line two baking sheets with parchment paper.
- Roll and Cut the Cookies: Roll out the chilled dough to about ¼ inch thick. Use cookie cutters to create shapes and place them on the prepared baking sheets.
- Bake the Cookies: Bake for 8–10 minutes or until just set but not browned. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the Royal Icing: In a stand mixer bowl, combine powdered sugar, egg whites, and lemon juice. Beat on low until blended, then on medium speed until stiff peaks form (about 5–7 minutes).
- Decorate the Cookies: Use the royal icing immediately or divide and color it with gel food coloring. Adjust consistency with water if needed and decorate cooled cookies as desired.
Notes
- Chill the Dough Properly: Make sure to refrigerate the dough for at least 2 hours. This helps the cookies hold their shape while baking and prevents them from spreading too much.
- Don’t Overmix the Dough: When adding the dry ingredients, mix just until everything is combined. Overmixing can make the cookies tough instead of soft and chewy.
- Use a Light Hand with the Rolling Pin: Roll the dough evenly to about ¼ inch thickness. If it’s too thick, the cookies may not cook through properly, and if it’s too thin, they can burn quickly.
- Bake Until Just Set: Don’t let the cookies brown too much in the oven. They should be just set, not golden brown, to keep them soft and tender.
- Let the Cookies Cool Completely Before Decorating: Ensure the cookies are fully cooled before adding royal icing. This prevents the icing from melting and helps it set perfectly.
Pioneer Woman Cut-Out Cookies Recipe