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Vanilla Butter Rollouts

Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 tablespoon clear or regular vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Paste food coloring, optional
  • Assorted decorations, optional

Directions

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  • Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
  • For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.
Editor's Note: For our Santa's belt cookies, we decorated 2-3/4-in. square cookies using a #18 star tip for the furry trim, black Sixlets for buttons, a #45 basketweave tip for the belt and gold nonpareils for the belt buckle.
Nutrition Facts
1 cookie: 214 calories, 10g fat (6g saturated fat), 36mg cholesterol, 182mg sodium, 29g carbohydrate (18g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • reneeh2010
    Dec 22, 2019

    Can someone please tell me if these cookies come out soft, or are they crispy?

  • petrino258
    Dec 14, 2014

    I halved the recipe today and it made 3 1/2 dozen. I make alot of different cookies for Christmas. I have to say I have been looking for a different cut cookie for the holidays, and this is the ONE!!! I left it in the fridge for 50 minutes and had to put left over scraps back in there to the end. Very tasty indeed..Baked them 8 minutes just till slightly brown at edge. These cookies are even good without icing!!! This is a keeper..Thanks for the great recipe...Irene

  • brewcityblondie
    Dec 27, 2012

    These are the ONLY cut-out cookies I make for whatever holiday is going on - Christmas, Easter, Halloween, etc. - my kids and family LOVE these cookies! These are very tasty and the dough is very easy to roll-out and work with. Once I found this recipe, it's the only one I use now.

  • chaplainette
    Dec 20, 2012

    No comment left

  • wellmn2
    Dec 11, 2012

    No comment left

  • Nancy Adams
    Dec 10, 2012

    Excellent flavor, and easy to handle. I made two batches of these, and they are hard to keep around!

  • katyh777
    Oct 20, 2012

    Great flavor and perfect for decorating!

  • littlelady88207
    Dec 11, 2011

    THESE COOKIES HAVE A CALE LIKE TEXTURE. i PREFER A CRISO SUGAR COOKIE. tHE CUTOUTS SPREAD AND ARE LARGER THAN THE COOKIE CUTTER. fOR ME THE FLAVOR WAS RATHER BLAND. WILL NOT MAKE AGAIN. BUT ALL THIS IS A MATTER OF TASTE.

  • Johna Hansen
    Dec 9, 2010

    The best sugar cookie cutout recipe I've come across!

  • chellenic
    Jan 25, 2010

    We made these for christmas last year and they were so yummy! I can't wait to mke them again!