ArcaMax

Making dough for cut-out cookies can be tricky. The dough needs to be soft enough to roll out but not so soft that it sticks to the counter or your shapes turn to blobs in the oven.

Most sugar cookie recipes use a mixer to “cream” room-temperature butter and sugar before adding the other ingredients. All that mixing makes the dough warm and sticky, so you need to refrigerate it before you roll it out. But rolling out cold cookie dough is tough!

Plastic fantastic

In this recipe, we use a special technique called “plasticizing the butter.” Plasticizing means making cold butter soft and moldable, while still keeping it cold. How do you plasticize? In this recipe, we use the food processor! The food processor lets us combine the sugar and the cold butter in just 30 seconds because the processor blade spins so fast. It creates a cold, bendable, and shapeable paste (like plastic!) that’s a cinch to roll out, straight from the food processor. No arm workout required!

Plasticizing the butter means you don’t need to refrigerate the dough before you roll it out. Instead, you refrigerate the dough AFTER you finish rolling. That time in the fridge firms up the dough, which lets you make clean cuts with your cookie cutters and helps the cookies keep their shapes as they bake.

Color craze glaze

You can use food coloring to turn white glaze into a rainbow of colors! If you have red, yellow, and blue food coloring, a whole world of colors can be yours. Red, yellow, and blue are primary colors. You can mix them in different combinations to make secondary colors.

Red + Yellow = Orange

Red + Blue = Purple

Yellow + Blue = Green

...continued