Cutout Sugar Cookies

I love sugar cookies and the monkey loves to make them for Santa Claus.  I’ve tried a few recipes before and I haven’t really been happy with the way they’ve turned out.  Recently, I found a sugar cookie (non-cutout) recipe that used powdered sugar instead of cane sugar and I liked it.  So I went looking for a cutout recipe that used the powdered rather than the regular and I have to say – love it.  Not only did they turn out great, but I love the icing recipe that was included too.

The original recipe came from Taste of Home and normally there’s something I would change, but this time, I can’t think of anything.  This recipe for cutout sugar cookies is simply fabulous and it’s awesome.  Although, I am wondering how these would taste as chocolate.

That would be a variation – adding chocolate to the mixture.  Like I said, I’m not sure what it would do to the dough, but Jesse really wants me to add chocolate to the icing.  I have a bunch of icing left over (this recipe does make a lot), so I’m going to attempt it and see what happens.  Although, I’m going to need something to put the icing on, so I’ll probably make regular sugar cookies.  Cutouts are fun, but I’m still a drop ’em kind of girl.  Wait, I do know one thing I need to change – my cookie cutters.  The dough does rise a little, so if you’re cutters are a good size, expect giant cookies.

Cutout Sugar CookieIngredients:
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1 tsp Spice Island® Pure Vanilla Extract
1/2 tsp almond extract
2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

1/2 cup butter, softened
1/2 cup shortening
1-1/2 tsp Spice Island® Pure Vanilla Extract
1/4 tsp salt
5-1/2 cups confectioners’ sugar
4 to 5 tbsp milk
Food coloring


  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely.
  3. Icing: cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.

Yield: about 2-1/2 dozen (3-inch cookies).

December 26, 2010 · jackie · No Comments
Posted in: Cookies & Fudge

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