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I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. —Elizabeth Walters, Waterloo, Iowa
Nutritional Analysis: 2 cookies equals 139 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 129 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.
Originally published as Sugar Cookie Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p111
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Reviewed on Jul. 31, 2012 by saralyn_06
My family cant stay away from these. I have finally found the only recipe i will use for now on whhen comes to cutout cookies!
Reviewed on Nov. 05, 2011 by saasnelson
This has become our family's traditional cutout recipe. I have not tried the icing listed, but make several batches of this cookie through the year. We love it! As for the sticky dough, we just use lots of flour in working with it and the taste and texture is wonderful!
Reviewed on Dec. 15, 2010 by sunflowerenvy
when i tried this recipe it came out to much baking soda n baking powder taste had to throw it the trash can. and was hard to work with too to sticky find a different recipe
Reviewed on Nov. 01, 2010 by keverwann
This cookie tasted much better than the last sugar cookie I tried from TOH (the Boneyard Cookies). It took my batches 7-9 minutes to cook, but I live at 5400 feet in elevation.There were 2 issues though:1. The dough was very sticky (even after refrigerating for 4 hours), so I had to put a LOT of flour on the counter and rolling pin when rolling out and had to scrap some of the cutouts when they stuck to the counter and ripped.2. The icing tastes great and dries wonderful, but it dries FAST. You can't take your time decorating these cookies or the icing will harden on you.All in all, I will probably make these again and just remember these pointers.
This cookie tasted much better than the last sugar cookie I tried from TOH (the Boneyard Cookies). It took my batches 7-9 minutes to cook, but I live at 5400 feet in elevation.
There were 2 issues though:
1. The dough was very sticky (even after refrigerating for 4 hours), so I had to put a LOT of flour on the counter and rolling pin when rolling out and had to scrap some of the cutouts when they stuck to the counter and ripped.
2. The icing tastes great and dries wonderful, but it dries FAST. You can't take your time decorating these cookies or the icing will harden on you.
All in all, I will probably make these again and just remember these pointers.
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