Holiday Cutout Cookies

Name: Holiday Cutout Cookies
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: about 10 dozen.
Ingredients: 1 cup butter, softened; 1 cup shortening; 3 cups sugar; 4 large eggs, room temperature; 6 tablespoons evaporated milk; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 6 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; FROSTING:; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 4 to 6 tablespoons half-and-half cream; Food coloring of your choice, optional; Assorted sprinkles

The only limit to these fun cutouts is your cookie cutter collection and your imagination! If you prefer crisp cookies, sprinkle with colored sugar before baking and skip the frosting. My family loves these easy holiday cookies! —Anne Grisham, Henderson, Nevada

Ingredients

1 cup butter, softened
1 cup shortening
3 cups sugar
4 large eggs, room temperature
6 tablespoons evaporated milk
2 teaspoons vanilla extract
2 teaspoons almond extract
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
3 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons half-and-half cream
Food coloring of your choice, optional
Assorted sprinkles

Directions

In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Test Kitchen Tips

Don't overmix the dough! Overmixing or handling the batter too much will result in dense, tough cookies.

Check out the 10 secrets to baking the best cutout cookies.

Nutrition Facts

1 cookie: 87 calories, 3g fat (2g saturated fat), 11mg cholesterol, 36mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

Originally published as White Shape cookies in Holiday & Celebrations Cookbook 2015

Reviews

My Review

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Average Rating:

Sue

Dec 14, 2018

I was nervous after reading the review that the dough was too sticky. At first, it was. I reworked with a little more flour, and it started to cooperate. I was afraid the cookies would be tough, but they weren't! Even the very last scraps that I baked. This is the best sugar cutout recipe that I've found to date.
AnnMarie

Dec 10, 2018

I followed this recipe exactly and refrigerated the dough overnight, but when I tried to roll it out it stuck to everything! I tried adding a bit more flour, and then it just fell apart. I'm so disappointed in this recipe, the dough smelled and tasted really good, if only it wouldn't have been so sticky. ):
koppkidsmom

Dec 22, 2017

I am baking these cookies as I write this...these are such GOOD cookies. I will be making these every Christmas!!!
Karen

Dec 3, 2017

tasty, tender inside, and good texture! I refrigerated the dough overnight before I could roll them out, however. I also baked at 375F for 5 minutes. Great!
WisconsinG

Dec 22, 2016

Easy and oh so delicious! Get your cookie cutters out and enjoy!