Frosted Cut Out Cookies- Perfect Every Time!

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When I was a child, we visited a famous bakery each holiday, year round, to purchase their famous holiday themed cut-out cookies. When the bakery sold their business to a grocery store chain, I was able to obtain the recipe after purchasing the cookies for 30 years. They are moist, flavorful, never dry, never stick and never break.

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!

pinch tips: Parchment Paper Vs Wax Paper



About 5 dozen, depending on cookie cutter size.


25 Min


10 Min




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

Directions Step-By-Step

Prepare baking pans by heavily greasing or use parchment paper.
Cream butter and add sugar gradually. Mix in egg yolks and vanilla.
Sift dry ingredients and slowly blend in along with milk. Form into a disk.
Chill until easy to handle, about an hour.
Roll 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.
Transfer 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.
Stackable Frosting:

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.