Cutout Sugar Cookies Recipe
Cutout Sugar Cookies Recipe photo by Taste of Home

Cutout Sugar Cookies Recipe

Publisher Photo
Cutting fun shapes from sweet dough and decorating the cookies with icing and candies is a Christmas-time tradition many families, including Sherry Taylor's. "This easy sugar cookie recipe yields delicious results," assures this Metropolis, Illinois subscriber.
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 15 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ICING:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 5-1/2 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • Food coloring

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely.
  3. For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies. Yield: about 2-1/2 dozen (3-inch cookies).
Originally published as Cutout Sugar Cookies in Country Woman November/December 1998, p32

Reviews for Cutout Sugar Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Dec. 21, 2011

"These are really good. The powdered sugar makes them really light and soft. The dough is really sticky and soft though, so you have to add a lot of flour when you roll them out."

MY REVIEW
Reviewed Nov. 11, 2011

"I love theses!"

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