Vanilla Butter Cutouts

Name: Vanilla Butter Cutouts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 7 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

momfierst

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

Dec 22, 2010

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

Dec 9, 2008

ashley-girl,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

Dec 9, 2008

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

Dec 4, 2008

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