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Frosted Cutout Sugar Cookies

 Frosted Cutout Sugar Cookies
“As a girl, I helped Mom make these crunchy cutout cookies. Iced and sprinkled with colored sugar, they're the best!” —Sonja Stromswold, Mohall, North Dakota
60 ServingsPrep: 30 min. + chilling Bake: 10 min./ batch + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup cold butter
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 4 tablespoons half-and-half cream
  • Food coloring, colored sugar and decorating candies, optional

Directions

  • In a large bowl, combine the flour, sugar, baking soda and salt. Cut
  • in the shortening and butter until crumbly. In another bowl, whisk
  • the eggs, milk and vanilla; add to flour mixture and mix well.
  • Divide dough into three balls; cover and refrigerate for 2 hours or
  • until easy to handle.
  • Remove one portion of dough from the refrigerator at a time. On a
  • lightly floured surface, roll out dough to 1/4-in. thickness. Cut

2 of 2

Frosted Cutout Sugar Cookies (continued)

Directions (continued)

  • with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased
  • baking sheets.
  • Bake at 325° for 8-10 minutes or until edges are lightly browned.
  • Cool for 1 minute before removing to wire racks to cool completely.
  • For frosting, in a large bowl, cream the butter, confectioners'
  • sugar, vanilla and enough cream to achieve spreading consistency.
  • Tint with food coloring if desired. Frost cookies. Decorate with
  • colored sugar and candies if desired.
  • Yield: 5 dozen.
Nutritional Facts: 1 cookie equals 112 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 55 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.