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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cut-Out Sugar Cookies

Yield: about 3 dozen cookies
Prep 30 mins Chill 4 hrs Bake 350°F 7 mins  per batch
Cut-Out Sugar Cookies
  • 3/4  cup  butter, softened
  • 1  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2  eggs
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl constantly. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill dough in the refrigerator for at least 4 hours or until easy to handle.

2. On a lightly floured surface, roll dough, half at a time, to 1/4-inch thickness. Using 2-1/2-inch cookie or biscuit cutters, cut into desired shapes. Place 1 inch apart on ungreased cookie sheet.

3. Bake in a 350 degrees F oven for 7 to 9 minutes or until edges are firm and bottoms are very lightly brown. Transfer to a wire rack; cool completely. Decorate as desired. Makes about 3 dozen cookies.

Powdered Sugar Frosting
  • 3  cups  powdered sugar, sifted
  • 1  tablespoon to as needed  milk
  • 1  teaspoon  vanilla

1. In a bowl combine powdered sugar, milk, and vanilla. Stir in additional milk , 1 tablespoon at a time, to make a frosting consistency. Tint with desired food coloring.

Nutrition Facts (Cut-Out Sugar Cookies)
  • cal. (kcal) 84,
  • Fat, total (g) 4,
  • chol. (mg) 23,
  • sat. fat (g) 3,
  • carb. (g) 10,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 72,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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