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Cutout Sugar Cookies

 Cutout Sugar Cookies
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.
15 ServingsPrep: 30 min. Bake: 10 min./batch


  • 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


  • 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.
  • 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

2 of 2

Cutout Sugar Cookies (continued)

Directions (continued)

  • 375° for 6-8 minutes or until the edges begin to brown. Remove
  • to wire racks to cool completely.
  • 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).