Frosted Butter Cutout Cookies Recipe
Frosted Butter Cutout Cookies Recipe photo by Taste of Home
Next Recipe

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
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
MAKES: 96 servings


  • 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
  • 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

Nutritional Facts

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


  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

Reviews for Frosted Butter Cutout Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
joycema 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!"

kpicotte 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"

kay52178 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!"

Loading Image