Cut Out Butter Cookies
My husband’s all time favorite cookies are cut out butter cookies. Cut out butter cookies have a different taste than your traditional roll out sugar cookies. Butter cookies are thin, crispy and need the frosting to complete the cookie. Do you like eating cookie dough as much as I do? Trust me on this but don’t eat this cookie dough. It’s better to wait until the cookies are baked and frosted. Then, it’s delicious!
The trick with these cookies is to roll the dough as thin as you can. It took me several batches to get the hang of it. Also, this frosting is a very important element of these cookies. I don’t know that they would taste quite the same with a different frosting.
As I was making these earlier in the week, I realized why I don’t make cut out cookies very often. It takes so much time, but it is worth it to see my husband smile. Also, I probably shouldn’t be overly ambitious and make a double batch when I do. I’ll try to remember that for next time! 🙂 For now, we have lots of these cut out butter cookies frosted and waiting in the freezer.
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Ingredients:
For the cookies…
1 cup butter
1/2 cup sugar
1 egg
1 tablespoon vanilla
2 tablespoons milk
1/2 teaspoon baking powder
3 cups flour
For the frosting…
1/2 cup butter, melted
3 to 4 tablespoons milk
1 teaspoon vanilla
3-3/4 cups powdered sugar
Directions:
In a mixing bowl, cream butter with sugar. Add egg. Add in vanilla and milk. Slowly, add in baking powder and flour.
Roll out cookie dough very thin. My mother-in-law recommends aiming for 1/16th inch thick. Cut out with your favorite cookie cutters. Place on an ungreased baking sheet. Bake at 425 degrees for 6 to 8 minutes, or until delicately brown.
While the cookies are cooling on a cooling rack, mix up the frosting. Combine liquid ingredients with powdered sugar. Start with 3 tablespoons of milk and add more until the frosting reaches proper consistency. Tint with food dye if you desire. Frost your cookies.
Allow the frosted cookies to harden slightly before storing them in an airtight container. Put waxed paper in between cookie layers. Store cookies in the freezer, as they do not take long to thaw.
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Cut Out Butter Cookies
Ingredients
For the cookies:
- 1 cup butter
- 1/2 cup sugar
- 1 egg
- 1 tablespoon vanilla
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- 3 cups flour
For the frosting:
- 1/2 cup butter, melted
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla
- 3–3/4 cups powdered sugar
Instructions
- In a mixing bowl, cream butter with sugar.
- Add egg. Add in vanilla and milk.
- Slowly, add in baking powder and flour.
- Roll out cookie dough on a floured surface – very thin. Cut out with your favorite cookie cutters.
- Place cookies on an ungreased baking sheet. Bake at 425 degrees for 6 to 8 minutes, or until delicately brown.
- While the cookies are cooling on a cooling rack, mix up the frosting. Combine liquid ingredients with powdered sugar.
- Start with 3 tablespoons of milk and add more until the frosting reaches proper consistency. Tint with food dye if you desire. Frost your cookies.
- Allow the frosted cookies to harden slightly before storing them in an airtight container. Put waxed paper in between cookie layers. Store cookies in the freezer, as they do not take long to thaw.
Nutrition
- Serving Size: 1
