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Crispy and delicious! Basic Cutout Cookies

4.6

(503 reviews)

Time

approx. 60mins

Here’s a popular plain cookie recipe that makes crisp, crunchy cookies with ease. The ingredients are simple, but the butter gives them a rich aroma and delicious flavor. You can also customize them with soybean pulp powder (okara powder), almond flour, or ginger powder. Use bear-, cat-, panda-, or character-shaped cutters to make adorable cookies. They’re fun to make with kids, too. This dough is also great for making iced cookies that make wonderful gifts!

  • Calories

    67kcal

  • Carbs

    8.4g

  • Fat

    3.2g

  • Protein

    0.8g

  • Net Carbs

    8.2g

  • Sodium

    0mg

* per 1 cookie

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 15 cookies ]

  • cake flour100 g
  • sugar50 g
  • unsalted butter50 g
  • egg yolk1
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Put the unsalted butter and sugar in a bowl and mix well until pale and creamy. Add the egg yolk and mix again.

Note:

Bring the butter to room temperature first.

2

Add the cake flour and mix lightly until the dough comes together.

Note:

Sift the cake flour beforehand.

3

Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

4

Sandwich the dough between sheets of plastic wrap and roll it out to a thickness of 2 mm. Dust the cookie cutter with a little extra cake flour as needed (not included in the ingredient list), then cut out the dough.

5

Line a baking sheet with parchment paper and place the cutouts from step 4 on it. Bake in a preheated oven at 350°F (170°C) for about 15 minutes.

Note:

They are done when the edges turn lightly brown.

Reviews

4.6

(503 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I use this recipe as a reference every time I make cookies! They taste like the cookies sold at cake shops, and my friends always love them too! Also, when rolling out the dough, place disposable chopsticks on both sides as guides so the dough stays even and you do not have to worry about parts burning. It may depend on your oven, but if you roll it to about the thickness of the chopsticks, around 12 minutes is just right!!

  • 🇯🇵 User from Japan

    I always use this recipe when making cut-out cookies! It’s easy and delicious, and the cookies hold their shape beautifully, so I’m very happy with it (^-^)

  • 🇯🇵 User from Japan

    These are my favorite cookies! They taste better than store-bought ones, so I always make a double batch ☆ This recipe has you roll out the dough and cut out shapes, but after taking the dough out of the refrigerator, you can shape it into a long cylinder and chill it in the freezer for about 30 minutes. Then just slice it with a knife to make easy round cookies.

  • 🇯🇵 User from Japan

    I wanted to make a big batch, so I doubled everything except the sugar ✧ Cake flour 200 g Sugar 80 g Unsalted butter 100 g 2 egg yolks Baking them for 10 minutes in an oven preheated to 340°F (170°C) turned out just right (*^^*) They stayed soft even after cooling, and they came out the most delicious of any cookies I’ve made so far ♡

  • 🇯🇵 User from Japan

    I made these with my child using cookie cutters! Since it’s this time of year, it took a while for the butter to come to room temperature, but they turned out very easy to make and delicious! Thank you for the wonderful recipe!!

  • 🇯🇵 User from Japan

    I always use this as a reference!! I had fun making it with my son ^_^ It has a light, crispy texture, and I’m sure everyone will say it’s delicious.

  • 🇯🇵 User from Japan

    Even though I’m not very handy, I was able to make this easily and have fun doing it (^^♪ My mom was happy with it too, so next time I want to make a lot and take some to school!! I’d like to use this recipe again next time I make it! I reduced the sugar a little to 43 g, and it was just right!

  • 🇯🇵 User from Japan

    I made these with my 3-year-old daughter. Mixing was heavy work and flour was flying everywhere, so I ended up doing the mixing myself, which seemed to leave her a little dissatisfied. But she really enjoyed cutting out the shapes, and when they came out of the oven she said, “Wow, they look so good!! I want to eat them now!” She ate them with a big grin and happily said, “I really like cookies♡” They were definitely sweet for adults.

  • 🇯🇵 User from Japan

    Based on everyone’s reviews, I reduced the sugar by 10 grams and started checking the baking from around 12 minutes, and it browned beautifully! ☺︎ It was easy, delicious, and turned out so nicely, so I’m very satisfied!!