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Special Occasion Cutout Cookies

This is a old family cookie recipe; after many years, I have yet to find another one as good. I've served these at family gatherings and of course it's my Christmas cut-out cookie recipe. I gave these as gifts to overnight guests when my daughter got married, and also as Valentine's Day presents. At family gatherings, everyone asks for them! —Teresa Broullire, Niagara, Wisconsin
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch + standing
  • Makes
    about 3-1/2 dozen


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • GLAZE:
  • 4 cups confectioners' sugar
  • 1/2 cup light corn syrup
  • 1/4 cup lemon juice
  • Food coloring


  • Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture.
  • Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. puzzle piece-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets, interlocking cookies together in pairs.
  • Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool completely.
  • For glaze, mix confectioners' sugar, corn syrup and lemon juice until smooth. Set aside 1/2 cup glaze for piping initials. Spread remaining glaze over cookies. Let stand at room temperature until glaze is set, about 1 hour.
  • Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #2 round pastry tip. Tint reserved glaze as desired; add to pastry bag. Pipe initials on cookies. Let stand until set.
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