Frosted Butter Cutout Cookies Recipe

4.5 3 3
Frosted Butter Cutout Cookies Recipe
Frosted Butter Cutout Cookies Recipe photo by Taste of Home
Publisher Photo

Frosted Butter Cutout Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas
MAKES:
96 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 cup buttermilk
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons heavy whipping cream
  • Green or red food coloring, optional
  • Coarse sugar

Directions

In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.
Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely.
For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set. Yield: about 8 dozen.
Originally published as Frosted Butter Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p89

Nutritional Facts

1 cookie (calculated without coarse sugar): 75 calories, 3g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 cup buttermilk
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons heavy whipping cream
  • Green or red food coloring, optional
  • Coarse sugar
  1. In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.
  3. Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely.
  4. For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set. Yield: about 8 dozen.
Originally published as Frosted Butter Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p89

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Reviews forFrosted Butter Cutout Cookies

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joycema User ID: 7369413 214728
Reviewed Dec. 12, 2014

"These are so good, they melt in your mouth. I'm not a sugar cookie lover, but these are really good. I make the frosting very runny, actually dip the top of the cookie in the frosting and let the excess run off, like I said very thin. Anyone that tastes this cookie says its the best ever!"

MY REVIEW
kpicotte User ID: 4197772 126909
Reviewed Dec. 6, 2010

"the dough is extremely soft, but very easy to work with once chilled. I kneaded in a bit of flour/icing sugar while rolling. Cookies took almost 12 min. to cook"

MY REVIEW
kay52178 User ID: 1593546 85210
Reviewed Oct. 30, 2009

"I really would give this a 4 1/2. The only reason for the "loss" of 1/2 a star, is because the dough is tough to work with because its so soft. But, I think this is what leads the cookie to taste and feel the way it does. Very good!"

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