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!…