Several Christmases ago, I found this recipe on a blog. Unfortunately, I did not write down the name of the blog. I have tried to get better at this! Anyway, these cookies are easy to make, roll and cut, and best of all decorate! The dough requires no chilling time, it is firm and easy to roll. A real bonus for making these with small children who are ready to use those cookie cutters right after mixing the dough. It makes a soft, buttery, cookie with sweet, butter icing. We usually add coloring to the icing and sprinkles on top. We made a batch of these cookies last night for Ella’s Valentines Party at her preschool tomorrow, so I thought I would post the recipe and maybe some pictures of us decorating them later today. I did not take any pictures of us making the cookies yesterday, but I took one today of the cooled cookies just to show the color of the baked cookies and how they do not brown at the edges like most cookies do.
Cookie Cutter Cookies
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 sticks butter (12 Tbsp), softened
1 1/2 cups sugar
1 1/2 tsp vanilla
Mix first three dry ingredients in a bowl and set aside. Whip the butter and sugar in an electric mixer on med-high until fluffy. Add eggs and vanilla, beat well. Slowly add the mixed dry ingredients, thoroughly mix into a stiff dough. Divide dough in half and roll out onto pastry mat or very clean counter about 1/4″ thick. If the dough feels sticky, you can lightly dust the mat/counter with flour. Cut out with cookie cutters and place on cookie sheet with 1/2″-1″ space between cookies. Bake at 350 degrees for 10 minutes. These cookies do NOT brown at the edges like other cookies, so remove from oven after 10 minutes. Immediately remove from cookie sheet to cooling rack, do not wait for them to cool or they will be very difficult to remove intact. I have learned that parchment paper is great for these type of cookies; just line the sheet and put the cut cookies on top, bake and slide the whole sheet off the cookie sheet to the counter or cooling rack. Cool completely before icing. Makes 2-3 cookie sheets of cookies, depending on size and thickness.
1/4 cup butter, softened (1/2 stick)
2 cups powder sugar
2 Tbsp milk
1 tsp vanilla
Beat sugar and butter in mixer, then beat in milk and vanilla until creamy. If you want, you can add food coloring. I have used the decorating gel food coloring, found in cake decorating aisle, with great success. Keep covered to keep the icing from drying out if you will be using it for a while (like at a cookie decorating party). Spread on cookies, sprinkle with decorations if desired. The icing will “set” if refrigerated and will remain firm enough to stack in containers for giving. Makes enough to decorate 1 batch of cookie cutter cookies.