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Big-Batch Frosted Butter Cookies

 Big-Batch Frosted Butter Cookies
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
86 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling


  • 2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 cups King Arthur Unbleached 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


  • 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.
  • 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.

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Big-Batch Frosted Butter Cookies (continued)

Directions (continued)

  • Cool on wire racks.
  • 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.
Nutritional Facts: 1 frosted cookie equals 138 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 72 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.