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Vanilla Butter Cutouts

 Vanilla Butter Cutouts
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.
42 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt


  • 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.
  • 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.
  • 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.
Nutritional Facts: 2 cookies equals 133 calories,

2 of 2

Vanilla Butter Cutouts (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 28 mg cholesterol, 156 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.