Vanilla Butter Cutouts Recipe
Vanilla Butter Cutouts Recipe photo by Taste of Home
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Vanilla Butter Cutouts Recipe

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Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. They can be decorated in a variety of ways.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Nutritional Facts

2 each: 133 calories, 7g fat (4g saturated fat), 28mg cholesterol, 156mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.


  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 vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired. Yield: about 7 dozen.
Originally published as Vanilla Butter Rollouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p71

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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momfierst User ID: 7132371 82826
Reviewed Dec. 15, 2013

"I did not like this recipe. It was very hard to roll them out. They kept falling apart. I ended up having to add oil to make the dough stick together and then it was too sticky. I will not be using this recipe again. On a more positive note, they are pretty good tasting if you are willing to put up with rolling them out. I did double the recipe, so I'm not sure if that made a difference. I will definitely be going back to my original sugar cookie recipe."

GretchenSD User ID: 5656279 60776
Reviewed Dec. 22, 2010

"Good. Swell up a lot baking. Place further apart on the tray. Remain soft after baking."

roborjoanne User ID: 809959 71967
Reviewed Dec. 9, 2008


I have also read that the combiniation of baking soda and cream of tartar act as baking powder. Probably produces a reaction that rises cookie, but also keeps it light and flaky (as cheriwinkle stated)."

cheriwinkle User ID: 1239361 71965
Reviewed Dec. 9, 2008

"ashleygirl-cream of tartar helps to make your cookies light and tender (as it does with biscuits!)"

ashleygirl User ID: 3183766 133383
Reviewed Dec. 4, 2008

"what does the cream of tarter do for cut out cookies?"

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