'Christmas cutouts signal the season for our family,' relates field editor Dawn Fagerstrom of Warren, Minnesota. 'Usually I 'paint' these with colorful icing - or if time's short, I simply sprinkle them with colored sugar.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. On a surface lightly sprinkled with confectioners' sugar, roll out the dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough. Bake at 350 degrees F for 7-8 minutes, or until the edges begin to brown.

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Tips

Editor's Note: Cookies may be sprinkled with colored sugar before baking or frosted after being baked and cooled.

Nutrition Facts

119 calories; protein 1.4g; carbohydrates 14g; fat 6.4g; cholesterol 22.5mg; sodium 88.2mg. Full Nutrition
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Reviews (96)

Rating: 5 stars
04/05/2007
Very good recipe. I rolled mine to about a 1/4 inch. This made the cookies just right...they weren't too soft or to crunch which is just the way I like them! It also is a very easy dough to handle when you're rolling it out. thats a bonus! I also left out the almond extract and added extra vanilla and they taste wonderful! Read More
(68)
Rating: 2 stars
08/28/2008
Not a good recipe for cutting out shapes. Dough was very gooey and I had a hard time transfering from rolling surface to cookie sheet. When cooking they spread out flat distorting shape. Read More
(34)
Rating: 5 stars
10/17/2008
This made a great sugar cookie! The dough was easy to handle and not sticky at all, even after just a few minutes in the freezer. The cookies tasted just as I had hoped. I did add 1/4 tsp salt, which I would do again. Read More
(33)
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Rating: 5 stars
12/06/2006
My sister-in-law makes these cookies every year. She rolls the dough 1/4" thick or a little bit thicker and uses a large circle cookie-cutter and then bakes them on parchment paper until the bottoms just begin to change color. She spreads some with a glaze while they are still warm, or serves them plain which are good, too. I cannot make them like she can, but she swears this is the recipe, so I just look forward to holiday time. Read More
(29)
Rating: 4 stars
03/18/2008
For this I decided to skip chilling the dough and it worked prefectly fine. I also baked for 7 mins. They where perfectly golden brown on the bottom. I found the dough easy to work with. I rolled it on waxed paper and i didn't stick. I used buttercream icing on top. perfect for holidays or as I made them for any time! Read More
(21)
Rating: 5 stars
10/10/2008
I bake constantly for the holidays and I have to say this is one of the best tasting sugar cookie recipes I have ever made. The dough is a little sticky but not enough to really be a nuisance. My family loves them and they were easy for the kids to decorate. Read More
(21)
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Rating: 4 stars
12/21/2009
I did some changes to this and it worked out perfectly. Nice and chewy! I used regular sugar since I did not have any powdered sugar on hand - same amount 1 1/2 cups. I also used 2 tsp of baking powder since it is practically the same as baking soda and cream of tartar. They were a hit. Read More
(18)
Rating: 5 stars
04/10/2008
These are the best sugar cookies I've ever had! I made them for Easter and they stayed soft until they were all gone! The dough is hard to work with, so I put it in the freezer for a couple of hours and rolles it between waxed paper while frozen. The effort was well worth it, however, because they had an excellent flavor and texture. I will definitely make these again. Read More
(16)
Rating: 4 stars
11/17/2008
This is a really good sugar cookie recipe. The dough should probably chill for longer than one hour, though. One hour was not enough. The dough was very soft and difficult to work with. Also, I rolled them to about 1/4 inch thick instead of 1/8. I'll make these again and again! Read More
(11)