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Frosted Butter Cutout Cookies

 Frosted Butter Cutout Cookies
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
51 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 cups King Arthur Unbleached 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 and red food coloring, optional
  • Red-hot candies, colored sugar, Cake Mate snowflake decors and colored sprinkles

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in the
  • buttermilk and extracts. Combine the flour, baking powder, baking
  • soda and salt; gradually add to creamed mixture and mix well. Cover
  • and refrigerate overnight or until easy to handle.

2 of 2

Frosted Butter Cutout Cookies (continued)

Directions (continued)

  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on
  • greased baking sheets.
  • Bake at 350° for 6-7 minutes or until lightly browned. Remove to
  • wire racks to cool.
  • For frosting, in a small bowl, combine the butter, confectioners'
  • sugar, extract and enough cream to achieve spreading consistency.
  • Add food coloring if desired. Decorate as desired with frosting and
  • candies. Yield: about 8-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 140 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 105 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.