Sugar Cookie Cutouts
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 8 dozen.
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
Ingredients
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1 cup butter, softened
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1 cup sugar
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2 eggs
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1/4 cup half-and-half cream
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3-1/4 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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FROSTING:
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1/2 cup butter, softened
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4 cups confectioners' sugar
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1 teaspoon vanilla extract
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2 to 4 tablespoons half-and-half cream
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Food coloring and colored sugar, optional
Directions
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1.
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.
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2.
On a generously 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.
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3.
In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.
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