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Frosted Butter Cutouts

 Frosted Butter Cutouts
"With their soft tender insides, these cookies quickly disappear from the cookie jar," reports Stephanie McKinnon of West Valley City, Utah. "Vanilla pudding mix gives the frosting a velvety texture and fabulous flavor."
33 ServingsPrep: 30 min. + chilling Bake: 40 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold milk
  • 3 tablespoons instant vanilla pudding mix
  • 1/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Food coloring, optional


  • In a large bowl, cream butter and sugar. Beat in egg, sour cream and
  • vanilla. Combine flour, baking soda and salt; gradually add to
  • creamed mixture. Cover and chill for 1 hour or until easy to handle.
  • On a work surface that has been sprinkled heavily with confectioners'
  • sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in.
  • cookie cutters. Place 1 in. apart on greased baking sheets. Bake at
  • 375° for 8-10 minutes or until lightly browned. Immediately

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Frosted Butter Cutouts (continued)

Directions (continued)

  • remove to wire racks to cool.
  • For frosting, combine milk and pudding mix until smooth; set aside.
  • In a large bowl, cream butter. Beat in pudding mixture. Gradually
  • add confectioners' sugar, vanilla and food coloring if desired; beat
  • on high speed until light and fluffy. Frost cookies. Yield: 5-1/2
  • dozen.