Frosted Cut Out Cookies- Perfect Every Time!
Be sure to try the stackable frosting... perfect for boxing, shipping and gift giving. They stay fresh for a long time, yet can be boxed without sticking.
See why people would line up outside the bakery to purchase these delicious, flavorful, tender treats!
Featured Pinch Tips Video
- 1 c
- butter, no substitutes
- 1 c
- white sugar
- 2 large
- egg yolks
- 1 tsp
- real vanilla
- 1/2 tsp
- 3 c
- sifted flour
- 1 tsp
- baking powder
- 1/3 c
1Prepare baking pans by heavily greasing or use parchment paper.
2Cream butter and add sugar gradually. Mix in egg yolks and vanilla.
3Sift dry ingredients and slowly blend in along with milk. Form into a disk.
4Chill until easy to handle, about an hour.
5Roll onto a floured surface. Don't roll too thin. (This is why most cookies break later.) Hint: I use 1/2 flour and 1/2 powdered sugar for this so that they don't pick up too much flour. If you do this, they will stick a little more than flour alone, but they taste wonderful. Cut with cookie cutters.
6Transfer to prepared parchment lined cookie sheet. Bake at 350 degrees for 7-8 minutes. Better to slightly under bake than over bake. Over baking makes cut-out cookies stick. Allow to cool on cookie sheet a minute or two until they remove easily.
1/2 bag powdered sugar
3 T. butter
1/4 c. milk (or to desired consistency)
1 tsp. vanilla
Heat butter and milk in a saucepan over low heat. Add powdered sugar and vanilla. Frost cookies. When frosting begins to thicken, reheat on stove or microwave for a few seconds.