Frosted Cutout Sugar Cookies Recipe

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Frosted Cutout Sugar Cookies Recipe
Frosted Cutout Sugar Cookies Recipe photo by Taste of Home
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Frosted Cutout Sugar Cookies Recipe

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“As a girl, I helped Mom make these crunchy cutout cookies. Iced and sprinkled with colored sugar, they're the best!” —Sonja Stromswold, Mohall, North Dakota
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./ batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./ batch + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup cold butter
  • 2 large eggs
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons half-and-half cream
  • Food coloring, optional
  • Colored sugar, optional
  • Decorating candies, optional

Directions

Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours.
Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely.
For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired. Yield: 5 dozen.
Originally published as Cutout Sugar Cookies in Country Woman December/January 2009, p17

Nutritional Facts

1 cookie: 112 calories, 5g fat (2g saturated fat), 15mg cholesterol, 58mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup cold butter
  • 2 large eggs
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons half-and-half cream
  • Food coloring, optional
  • Colored sugar, optional
  • Decorating candies, optional
  1. Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours.
  2. Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
  3. Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely.
  4. For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired. Yield: 5 dozen.
Originally published as Cutout Sugar Cookies in Country Woman December/January 2009, p17

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Debra Torres User ID: 4566970 258635
Reviewed Dec. 25, 2016

"These cookies are nice and soft, and cutouts keep their shape after baked. I tried the Royal Icing recipe for our frosting, but this frosting recipe looks like it would be more flavorful."

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