Miss Mary · Recipes

Sugar Cookie Cutouts

A while back I asked my sister-in-law for her cut out cookie recipe as they were so good.  I’ve been using it ever since and lately a lot!

It’s very simple and easy to do but as any cutout cookie goes, it takes time.  I typically make the dough a day or days ahead.  It’ll stay in the fridge for some time.  I’ve frozen the dough on occasion when I was making a lot of cookies.  I’ll bake the cookies on another day and decorate on a different day.  This way I’m not killing myself from morning to night as the frosting has to dry before you store them.

So be prepared when you get set to do this that time is not your friend, but deliciousness with a host of compliments will be your reward.



Measure Ingredients


1  1/2

Cups powdered sugar


1  1/2

Cups butter softened

flat paddle


egg, room temperature

dry measuring cups


Tablespoon vanilla

measuring spoons


Teaspoon kosher salt

silicone spatula


Cups all purpose flour

cookie sheets

wide flat spatula


long thin spatula

2   3/4

Cups powdered sugar

cookie cutters


Tablespoon butter softened

cookie decorating kit


egg whites, room temp

silicone pastry mat

pinch kosher salt

freezer paper

water as needed

In your mixer using your flat beater, cream the butter and sugar.  Beat in the egg and vanilla, then flour and salt until well blended.  Divide the dough and place each between 2 sheets of wax paper.  Flatten to ¾” thick rounds.  Cover and refrigerate AT LEAST one hour or longer.  (It’ll stay a few days in the fridge or freezer.)

Preheat your oven to 350°.  On a floured silpat, roll out the dough between 1/8” to ¼”.  Cut out your cookie.  Using the thin long spatula, place the cutout cookie on an ungreased cookie sheets.  Bake at 350° for 8 minutes, turn the pan and bake for 1 to 2 more minutes.  If the cookies are thick  it may take 12 minutes to bake.  Remove when done and immediately move the cookies to a cooling rack using a wide spatula (saves the cookies from drooping).  Protect whatever surface you’ll be using to ice your cookies on by placing a protective mat under freezer paper.


Beat ¼ cup of powdered sugar with the 2 Tablespoons of butter. Add the next half cup of sugar.  Add the egg white, salt and vanilla being sure to scrape the sides of the bowl and mix well.  Add the remaining sugar.  You may need to add 1 to 2 Tablespoons of water to get the consistency you need for your decorating kit bottles.

Cookies need at least 6 hours to dry (I usually let them dry over night).  Pack a layer at a time using wax paper or parchment paper between layers.  You can give as gifts, make a cookie tree, use cellophane bags, or place on a platter displaying your hours of love.

4 thoughts on “Sugar Cookie Cutouts

    1. Merci beacoup Annette. Are you in France or Canada? I took French in high school quite a few years ago and remember very little. I love that fact that blogging takes us all around the world now.


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