I have tried numerous recipes for cutout cookies over the years—this one is foolproof. My daughter and my granddaughter love making these for holidays and social events. Most of all, we enjoy decorating them. You can try almond flavoring or another flavoring of choice. This recipe is easily doubled. —Irene Palm, Mansfield, Ohio
- 2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 3-1/2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 1 tablespoon shortening
- 1 teaspoon vanilla extract
- 4 to 5 tablespoons 2% milk
- Food coloring of choice, optional
- Assorted sprinkles or candies, optional
- Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into four portions; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, about 30 minutes.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
- Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired. Yield: about 5 dozen.
Originally published as Never Fail Cutout Cookies in Taste of Home Christmas Annual Annual 2017, p111
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