Big-Batch Frosted Butter Cookies Recipe

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If you need to bake a lot of cookies at Christmas, this high-yield recipe is for you! Rich, buttery and easy to make, the irresistible morsels are sure to become a holiday classic.—Teresa Gaetzke, North Freedom, Wisconsin
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
MAKES:86 servings
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
MAKES: 86 servings


  • 2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 package (2 pounds) confectioners' sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons 2% milk
  • Food coloring and assorted sprinkles

Nutritional Facts

1 each: 138 calories, 6g fat (4g saturated fat), 20mg cholesterol, 72mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and chill for 20 minutes or until easy to handle.
  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
  3. For frosting, in a large bowl, beat butter and cream cheese. Add the confectioners' sugar, salt and enough milk to achieve spreading consistency. Tint frosting with food coloring and decorate with sprinkles as desired. Yield: 7 dozen.
Originally published as Frosted Butter Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p82

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