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Vanilla Butter Cutouts Recipe

Vanilla Butter Cutouts Recipe

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 YIELD:42 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 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.

Reviews for Vanilla Butter Cutouts

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momfierst User ID: 7132371 82826
Reviewed 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 User ID: 5656279 60776
Reviewed Dec. 22, 2010

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

roborjoanne User ID: 809959 71967
Reviewed Dec. 9, 2008


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 User ID: 1239361 71965
Reviewed Dec. 9, 2008

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

ashleygirl User ID: 3183766 133383
Reviewed Dec. 4, 2008

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

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