My favorite cutout cookies

This is my absolute favorite cutout cookie recipe. It conjures up all these wonderful memories of baking with my mom, with cookies cooling all over the place, ready to be frosted. I have expanded this recipe for use beyond Christmas, but my decorating skills remain abysmal at best. Very few can ever really tell what the decorated cookies are. A co-worker friend once guessed a reindeer was a bicycle. Because yea, Santa rides a bike around the world December 24th. Today, I have used the shamrock option on this awesome cookie cutter bc St. Patrick’s Day is tomorrow.

I forgot to sprinkle sugar on top before baking, bc I can never remember to do that.

And I made them into cookie sandwiches bc it was just easier. I have been up since 345 am and am tired.

Oh and frosting is a great mystery to me that I have yet to conquer. I make too little and have to make more to have enough… and then I have too much and am not sure what to do with the rest.. Or I make too much at first, and try to bake other items to use it up. I should bring the extra to work with spoons. I think people would enjoy that.

Cookies ingredients

  • 1 1/2 cups sugar
  • 1 1/3 cups shortening
  • 4 eggs
  • 2 tsp vanilla
  • 4 cups flour (scooped from your flour container into a measuring cup)
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions – cream shortening and sugar for 3 minutes. Add eggs and vanilla. Slowly fold in dry ingredients. Chill in covered container for a few hours or overnight. Preheat oven to 350. Roll and cut cookies. Stagger them on a cookiw sheet lined with nonstick baking liners. Bake 6 to 7 minutes. Let cool,on sheet 5 minutes. Cool completely. Frost. Store in covered container.

Frosting ingredients

  • 1 tbs butter, melted
  • 2 cups powdered sugar
  • Couple of tbs Milk or heavy cream
  • 1 tsp vanilla
  • Food coloring


Blend butter and powdered sugar. Add 2 tbs of milk or cream. You can add more, a tbs at a time, to get your desired consistency. Stir in food coloring

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