Print Options

Back to Sugar Cookie Cutouts >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Sugar Cookie Cutouts

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

48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1/4 cup half-and-half cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half-and-half cream
Food coloring and colored sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
cream. Combine the flour, baking powder, baking soda and salt;
gradually add to creamed mixture and mix well. Cover and refrigerate
for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on
ungreased baking sheets. Bake at 325° for 6-8 minutes or until
edges are lightly browned. Remove to wire racks to cool.
In another large bowl, cream butter, sugar, vanilla and enough cream

2 of 2

Sugar Cookie Cutouts (continued)

Directions (continued)

to achieve spreading consistency. Add food coloring if desired.
Frost cookies. Sprinkle with colored sugar if desired. Yield: 8
dozen.

Nutrition Facts: 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.