Yippee! Free Shipping on orders over $75
Menu

Best Ever Cutout Cookie Recipe

Posted on November 16 2010

This is hands down our favorite cutout cookie recipe, and one of our top 10 best baking finds! It tastes buttery and delicious, and works well for thin or thickly rolled cookies.  Its best feature is that because it’s really a shortbread cookie, it holds its shape perfectly through baking.  Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking?  That won’t happen with this recipe.

Sugar Cookies:
2 sticks unsalted butter, softened
1 cup confectioner's sugar
1 egg
1 tsp vanilla extract (or any other flavoring)
2 1/2 cups flour
1 tsp salt

Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.

You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too warm and soft.

We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas.  We are so glad she shared it.. this is our cutout cookie recipe for life!

• • those cute Paper Tags are available in our shop • •

• • Tomorrow • • Just a Little Soft Royal Icing Recipe • •

18 comments

  • Rocket Cookies: May 28, 2013

    […] Supplies • Best Ever Cutout Cookie Recipe • Rocket Cutter • Just a Little Soft Royal Icing Recipe • Sky Blue Gel Paste Food Coloring […]

  • Mini Daisy Cookies: May 17, 2013

    […] Supplies • Best Ever Cutout Cookie Recipe • Mini Daisy Cutter • Just a Little Soft Royal Icing Recipe • Bright White Gel Paste Food […]

  • Pink Daisy Milk and Cookies: May 20, 2013

    […] Supplies • Best Ever Cutout Cookie Recipe • Daisy Cutter • Just a Little Soft Royal Icing Recipe • Deep Pink Gel Paste Coloring • […]

  • Pink Mini Dachshund Sprinkle Cookies: April 27, 2013

    […] Best Ever Cutout Cookie Recipe • Just a Little Soft Royal Icing Recipe • Mini Dachshund Cutter • Deep Pink Gel Paste Food […]

  • Bikini Cookies: April 30, 2013

    […] Best Ever Cutout Cookie Recipe • Just a Little Soft Royal Icing Recipe • Bikini Cutter • Mint Green Gel Paste Food Coloring […]

  • Mint USA Cutout Cookies: April 24, 2013

    […] • Best Ever Cutout Cookie Recipe • Just a Little Soft Royal Icing Recipe • USA Cutter • Mint Green Gel Paste Food Color • […]

  • Mini Cherry Cutout Cookies: April 26, 2013

    […] Best Ever Cutout Cookie Recipe • Just a Little Soft Royal Icing Recipe • Mini Cherry Cutter • Dusty Rose Gel Paste Food […]

  • Greta: November 28, 2012

    Just based on personal experience if you wrap it really well it can be frozen for at least 1 month. Happy baking!

  • Vanessa: December 06, 2012

    This is my first time making Christmas cookies. I made them with my toddler and they were perfect! Delicious buttery sweetness, and as promised, they retained their cutout shape. Thank you for this wonderful recipe!

  • Valentine’s Chocolate Dipped Cookies | Pink and Delicious: February 14, 2013

    […] and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead […]

  • Dana Harris: June 12, 2012

    How many cookies does this recipe make? Thanks!

  • Jennifer: October 22, 2012

    This recipe made in the measurements above makes about 22-24 cookies of the Wilton cookie cutters. They are VERY large cookies so if someone is making a standard 3\ diameter log and slicing off cookies from that, it would yield much higher. Hope this helps.

  • Anissa: November 07, 2012

    how long can this recipe be frozen for?
    want to make some cookie dough before christmas

  • Greta: November 23, 2010

    Hi ladies.. thanks for reading! We will try to add weights to our recipes in the future. Thanks Dina for helping out. This recipe really is fantastic, you will love it!

  • Top Rated Cookie Recipes | Pafos Photos: July 10, 2011

    […] top 10 best baking finds! layercakeshop.com […]

  • Frosted Cherry Cookies: February 03, 2012

    […] flavored cookies might be just perfect for your Valentines Day! Mix up a batch of our favorite cutout cookie dough, roll, cut 2″ circles and bake. Make a batch of your favorite buttercream frosting with […]

  • Kyri: November 21, 2010

    Hi,

    I just found your website and I think it is very beautiful and will be very useful for me. I am from Australia and was wondering what weight is 2 sticks of butter?

    Thanks.

  • Dina: November 23, 2010

    For Kyri, as an American living in France I’ve very often had to convert sticks of butter into weight measurements.
    1 stick of butter= 4 ounces = 1/2 cup = 8 tablespoons = 113 grams
    Hope that helps!

    Lovely blog and great products from the Layer Cake Shop. Thanks!

Leave a comment

Join our Mailing List

Hey there darling, don't miss out on our FUN and INSPIRING weekly email!