Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cut-Out Cookies That Keep Their Shape

produced by Handmade TV and Sarah Breckenridge
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Christmas just isn’t Christmas without cut-out cookies. But it can be tricky to move your cookies from the cutting board to the baking sheet without leaving behind (gasp!) a gingerbread limb. Luckily, there’s a better way:

Instead of rolling out the cookie dough on the counter, roll it directly onto a sheet of parchment paper. Depending on your dough, you may also want to dust the parchment with a little flour before rolling. Then slide the entire parchment sheet onto a cookie sheet (the kind with only one raised edge works best), stamp out the cookie shapes with your cutters, and remove the excess dough from around the cut-outs.

The parchment is oven-safe, so you can bake the cookies right on it, and as a bonus, the cookies won’t stick to the sheet.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.