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Sugar Cookie Cut Outs

Author: Toni Anderson


Sugar Cookies

  • 1/3 cup butter
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour

Butter Cream Frosting

  • 1/2 stick softened butter
  • 2 lbs powdered sugar
  • 1/2 teaspoons vanilla
  • milk


For Sugar Cookies

  • Mix all ingredients together to form the dough.
  • Add the flour last and do not add all at once.
  • Add slowly until the dough is the correct consistency to roll out (slightly sticky).
  • Then chill the dough in the fridge for at least three hours. This is a key part of the recipe as cold dough rolls out very well, warm dough sticks to everything.
  • Roll the dough out to about 1/4 inch thickness and then use cookie cutters to create your cookies.
  • I line my baking sheets with parchment paper to keep the bottoms of the cookies from burning.
  • Also make sure you put cookies that are the same general size on the same cookie sheet. If you put a thin candy cane with a giant Santa head, your candy cane cookie will burn.
  • Bake in a 350 degree oven for about 7 minutes. This will vary greatly depending on your oven and the thickness of the cookie. Thin cookies can burn in 7 minutes while fat cookies take about 10 minutes.
  • When the cookies are just slightly golden take them out of the oven and let them sit on the cookie sheet for another minute.
  • Then remove from tray and cool on a rack.

For Butter Cream Frosting

  • Mix together butter and powdered sugar.
  • Add vanilla.
  • While mixing pour in milk, small amounts at a time, until your frosting reaches the desired consistency.
  • Spoon into separate bowls and add food coloring if you want a variety of colors and then you are ready to frost.
  • Frost cookies with super sweet butter cream frosting.
  • Don't forget to add decorative treats like sprinkles, coconut, chocolate chips and more as desired!