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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.
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 7 dozen


  • 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


  • 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.
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  • Vanna62
    Dec 18, 2020

    My favorite sugar cookie ever! Everyone raves when I make them!

  • HarleenQuinn
    Jan 12, 2016

    No comment left

  • 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?

  • guamhead
    Oct 29, 2008

    No comment left