Butter Cookie Cutouts

Butter Cookie Cutouts

This basic cookie recipe is made with both butter and cream cheese. Use it to make cookies in all your favorite shapes.

Recipe from Midwest Living
SERVINGS
48
SERVING SIZE
1  2-1/2-inch cookie
YIELD
about forty-eight 2-1/2-inch cookies or twenty to twenty-four 4-inch cookies
PREP TIME
45 mins

Butter Cookie Cutouts

This basic cookie recipe is made with both butter and cream cheese. Use it to make cookies in all your favorite shapes.

Recipe from Midwest Living
Recipe from Midwest Living
Butter Cookie Cutouts
SERVINGS
48
SERVING SIZE
1  2-1/2-inch cookie
YIELD
about forty-eight 2-1/2-inch cookies or twenty to twenty-four 4-inch cookies
PREP TIME
45 mins
Ingredients
  • 2 1/2  cups all-purpose flour
  • 3/4  cup extra-fine granulated sugar or granulated sugar
  • 1/4  teaspoon salt
  • 1   cup butter, cut into 1-inch pieces and softened
  • 2   tablespoons cream cheese, softened
  • 1 1/2  teaspoons vanilla
  •  Cream Cheese Icing (recipe follows)
  •  Decorative candies or colored decorating sugar (optional)
Cream Cheese Icing
  • 1  3  ounce package cream cheese, softened
  • 1/2  cup butter, softened
  • 1/2  teaspoon vanilla
  • 1 1/2  cups powdered sugar

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Directions
1. 
In a large mixing bowl, combine flour, extra-fine or granulated sugar and salt. With an electric mixer on medium to low speed, add butter, 1 piece at a time, beating until mixture is crumbly. Add cream cheese and vanilla. Beat mixture on low speed just until a ball forms.
2. 
On a lightly floured surface, shape dough into a ball. Divide into 2 pieces. Use your hands to slightly flatten each piece, forming 2 flat round disks. Wrap each in plastic wrap or waxed paper and refrigerate for 15 to 30 minutes or until dough is easy to handle.
3. 
On a lightly floured surface, roll out 1 disk at a time to 1/8 inch thick. Using a 2-1/2- or 4-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheets. (Reroll dough scraps.)
4. 
Bake in a 375 degree F. oven for 7 or 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool. Frost cookies with a thin layer of Cream Cheese Icing. If you like, decorate cookies with decorative candies or colored decorating sugar.
Cream Cheese Icing
1. 
In a large mixing bowl, combine flour, extra-fine or granulated sugar and salt. With an electric mixer on medium to low speed, add butter, 1 piece at a time, beating until mixture is crumbly. Add cream cheese and vanilla. Beat mixture on low speed just until a ball forms.
2. 
On a lightly floured surface, shape dough into a ball. Divide into 2 pieces. Use your hands to slightly flatten each piece, forming 2 flat round disks. Wrap each in plastic wrap or waxed paper and refrigerate for 15 to 30 minutes or until dough is easy to handle.
3. 
On a lightly floured surface, roll out 1 disk at a time to 1/8 inch thick. Using a 2-1/2- or 4-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheets. (Reroll dough scraps.)
4. 
Bake in a 375 degree F. oven for 7 or 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool. Frost cookies with a thin layer of Cream Cheese Icing. If you like, decorate cookies with decorative candies or colored decorating sugar.

nutrition information

Per Serving: cal. (kcal) 108, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 4, carb. (g) 11, pro. (g) 1, vit. A (IU) 194, sodium (mg) 60, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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