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Sugar Cookie Cutouts

 Sugar Cookie Cutouts
I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. —Elizabeth Walters, Waterloo, Iowa
48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup half-and-half cream
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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 and colored sugar, optional


  • 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
  • cream. Combine the flour, baking powder, baking soda and salt;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on
  • ungreased baking sheets. Bake at 325° for 6-8 minutes or until
  • edges are lightly browned. Remove to wire racks to cool.
  • In another large bowl, cream butter, sugar, vanilla and enough cream

2 of 2

Sugar Cookie Cutouts (continued)

Directions (continued)

  • to achieve spreading consistency. Add food coloring if desired.
  • Frost cookies. Sprinkle with colored sugar if desired. Yield: 8
  • dozen.
Nutritional Facts: 2 cookies equals 139 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 129 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.