Hey, y’all!! Today, I am sharing our very favorite cutout cookie and frosting recipe. This recipe is awesome because it’s easy! These cookies retain their shape when baking (instead of GROWING and looking distorted), and they are delicious!
The recipe calls for putting them in the fridge and slicing to bake, but you can easily roll out to the dough and use them for cutouts as well. 🙂
- 8 ounces unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8″ thick and place them on the sheets about an inch apart (they won’t be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- 4 cups confectioners’ sugar
- 1/2 cup shortening
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- food coloring
- In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
We also made these same cookies on Valentine’s Day. 🙂
I let the kids frost and decorate the cookies. They weren’t picture perfect, but they had SO much fun!!!
Happy Thursday, friends! XOXO Narci