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Sugar Cookie Cutouts

Sugar Cookie Cutouts
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Yield: Makes about 5 dozen.

Perfectly lovely sugar cookies-golden in color, crisp, and light. These freeze well, unfrosted. Decorate with frostings or, if desired, with colored sugars, sprinkles, etc.


  • 3-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Buttercream or Ornamental Frosting


Combine flour, baking powder, and salt. Cream butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture to make a firm dough. Chill thoroughly. Roll out a quarter of the dough at a time to 1/8-inch thickness on a lightly floured board or waxed paper. Cut into desired shapes. Place 1 inch apart on greased cookie sheets. Re-roll and cut trimmings. Bake at 350 degrees F for 10 minutes, until firm and lightly golden. Remove to cool on racks. Spread with Buttercream or Ornamental Frosting.

Buttercream Frosting


  • 1/4 cup butter or margarine
  • 2 cups confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla
  • Green or red food coloring


Cream butter and sugar together until light. Add milk and vanilla to get the proper consistency. (It should be stiff enough to hold its shape when pressed from a decorating bag.) Tint with coloring as desired. Makes about 2 cups.

Ornamental Frosting


  • 2 egg whites
  • 2-1/2 to 3 cups confectioners' sugar
  • 1/8 teaspoon cream of tartar


Beat all ingredients together until thick and smooth. Will frost about 5 dozen cookies.
Updated Thursday, November 8th, 2007

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