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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
96 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 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 McCormick® Pure Almond Extract
  • 2 to 3 tablespoons heavy whipping cream
  • Green or red food coloring, optional
  • Coarse sugar


  • 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,

2 of 2

Frosted Butter Cutout Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie (calculated without coarse sugar) equals 75 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 53 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.