Hamdi Saidani This Pioneer Woman Cut-Out Cookies recipe is a soft and buttery recipe, which is made with a hint of orange zest and classic royal icing. It’s the perfect holiday cookie, a foolproof recipe that holds its shape for easy decorating, ready in about 45 minutes, plus chilling time.
Pioneer Woman Cut-Out Cookies Ingredients
A classic combination for a perfect, decoratable sugar cookie.
For the Cookies:
- 1 cup (2 sticks) plus 5 Tbsp. salted butter, softened
- 1 1/2 cups granulated sugar
- Grated zest of 1 orange
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 2 Tbsp. whole milk
For the Royal Icing:
- 4 cups (1 lb.) powdered sugar, sifted
- 3 pasteurized egg whites
- 1 tsp. lemon juice
- Gel food coloring (optional)
How To Make Pioneer Woman Cut-Out Cookies
A step-by-step guide to these wonderfully soft and sturdy decorating cookies.
- Make the Cookie Dough: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and orange zest on medium speed until smooth and fluffy. Beat in the eggs and vanilla. In a separate bowl, sift together the flour, baking powder, and salt. On low speed, add the dry ingredients to the butter mixture, alternating with the milk, until a soft dough comes together.
- Chill the Dough: Divide the dough in half, flatten both halves into disks, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 2 hours, or until it is very firm.
- Roll and Bake: Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of the chilled dough to about 1/4-inch thickness. Cut out shapes with your favorite cookie cutters.
- Bake and Cool: Place the cut-out cookies on the prepared baking sheets and bake for 8 to 10 minutes, until they are just set but not browned. Let the cookies cool for 5 minutes on the baking sheets before transferring them to wire racks to cool completely.
- Make the Royal Icing: While the cookies cool, make the icing. In a clean mixer bowl, combine the sifted powdered sugar, pasteurized egg whites, and lemon juice. Beat on low speed to combine, then increase to medium and mix for 5 to 7 minutes, until stiff, glossy peaks form.
- Decorate: If desired, divide the icing into separate bowls and tint it with gel food coloring. You can thin the icing with a tiny bit of water for “flooding” the cookies. Decorate the completely cooled cookies as desired and let the icing set completely.
Recipe Tips
For perfect, no-spread cookies every time.
- How to prevent the cookies from spreading? Chilling the dough for a full two hours is the most crucial step. A cold, firm dough will hold its sharp, cut-out shape perfectly in the hot oven.
- Can I make the dough ahead of time? Yes, this dough is perfect for making ahead during the busy holiday season. You can refrigerate the dough disks for up to three days or freeze them for up to two months. Just thaw the frozen dough in the refrigerator overnight before rolling it out.
- How do I get the perfect royal icing consistency? For outlining, you want the icing to be stiff, like the consistency of toothpaste. For “flooding” or filling in the outlines, you want it to be thinner, like the consistency of honey. You can thin your stiff icing by adding a tiny bit of water at a time until you reach the right consistency.
- How do I know the cookies are done? These cookies should be soft, not crispy. They are ready when the tops look matte and the edges are just set. Do not wait for them to turn golden brown, as this means they will be over-baked and hard.
What To Serve With Cut-Out Cookies
The perfect accompaniment for this classic, festive cookie.
These beautifully decorated cookies are a perfect addition to any holiday cookie platter or a fun project for kids. They are wonderful served with:
- A tall, cold glass of milk
- A warm mug of hot chocolate
- A hot cup of coffee or a spiced tea
How To Store Cut-Out Cookies
Keeping your decorated cookies fresh and beautiful.
- Room Temperature: Once the royal icing has completely hardened (this can take several hours), store the cookies in an airtight container at room temperature. They are delicate, so it’s best to store them in a single layer or with sheets of parchment paper between the layers. They will keep for up to a week.
Pioneer Woman Cut-Out Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 150 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 6 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are the raw egg whites in the royal icing safe?
The recipe calls for pasteurized egg whites, which have been gently heated to kill any potential bacteria, making them safe to consume without further cooking. You can find them in a carton in the refrigerated section of most grocery stores.
Can I use a different extract in the cookies?
Yes. While the orange zest is a lovely, bright note, you can omit it. You could also substitute the vanilla with 1/2 teaspoon of almond extract for a different flavor profile.
Can I freeze these cookies?
Yes, they freeze very well. It’s best to freeze the baked, undecorated cookies. Let them cool completely, then store them in a freezer-safe container. Thaw them completely before you decorate them. You can also freeze the decorated cookies once the icing is rock hard, though there is some risk of the colors bleeding upon thawing.
Try More Pioneer Woman Recipes:
- Pioneer Woman Brown Butter Cookies Recipe
- Pioneer Woman White Chocolate Cranberry Cookies Recipe
- Pioneer Woman Texas Sheet Cake Cookies Recipe
Pioneer Woman Cut-Out Cookies Recipe
Description
Classic, soft, and buttery cut-out sugar cookies with a hint of orange zest that hold their shape perfectly for decorating. Paired with a simple, no-fail royal icing.
Ingredients
Instructions
- Dough: In a stand mixer, cream the butter, sugar, and orange zest until fluffy. Beat in the eggs and vanilla. In a separate bowl, sift the flour, baking powder, and salt. On low speed, alternate adding the dry ingredients and the milk to the butter mixture.
- Divide the dough in half, wrap in plastic, and chill for at least 2 hours until firm.
- Bake: Preheat oven to 350°F. Roll the chilled dough to 1/4-inch thickness and cut out shapes.
- Bake on parchment-lined sheets for 8-10 minutes, until just set but not browned. Cool completely on a wire rack.
- Icing: Beat the powdered sugar, pasteurized egg whites, and lemon juice on medium speed for 5-7 minutes until stiff and glossy.
- Decorate the completely cooled cookies with the royal icing and let it set completely.
Notes
- u003cliu003eChilling the dough for at least two hours is the crucial, non-negotiable step to prevent the cookies from spreading.u003c/liu003eu003cliu003eDo not over-bake these cookies! They should remain pale to keep their signature soft, tender texture.u003c/liu003eu003cliu003eEnsure the cookies are completely cool before decorating with royal icing.u003c/liu003eu003cliu003eThe unbaked cookie dough can be refrigerated for up to 3 days or frozen for up to two months.u003c/liu003e
