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!
1 cbutter, no substitutes
1 cwhite sugar
2 largeegg yolks
1 tspreal vanilla
3 csifted flour
1 tspbaking powder
How to Make Frosted Cut Out Cookies- Perfect Every Time!
- 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.