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Sugar Cookie Cutouts

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Makes

8 dozen

I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. —Elizabeth Walters, Waterloo, Iowa
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Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup half-and-half cream
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons half-and-half cream
  • Food coloring and colored sugar, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
  2. On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
  3. In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

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