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Classic Sugar Cookie Cut-Outs

classic-sugar-cookie-cut-outs-holiday

Prep Time: 30 Minutes

Cook Time: 10 Min

Total Time: 40 Minutes

Yield: 2 to 3 dozen

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classic-sugar-cookie-cut-outs-holiday

Ingredients

  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 large egg
  • 2 Tbsp. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Buttercream Frosting
  • Decorator sprinkles

Directions

  1. HEAT oven to 350°F. Stir flour, baking powder and salt in medium bowl until blended.
  2. BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
  3. ADD egg, milk and vanilla; beat until blended. Gradually blend in flour mixture.
  4. DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness for crisp cookies or 3/8-inch thickness for softer cookies. Cut with 2 to 3-inch cookie cutters. Place 2 inches apart on baking sheet.
  5.  BAKE 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. Frost and decorate as desired.
  6. TOP with buttercream frosting and decorator sprinkles, if desired.

Classic Sugar Cookie Cut-Outs

classic-sugar-cookie-cut-outs-holiday

Prep Time: 30 Minutes

Cook Time: 10 Min

Total Time: 40 Minutes

Yield: 2 to 3 dozen

Ingredients

  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 large egg
  • 2 Tbsp. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Buttercream Frosting
  • Decorator sprinkles

Directions

  1. HEAT oven to 350°F. Stir flour, baking powder and salt in medium bowl until blended.
  2. BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
  3. ADD egg, milk and vanilla; beat until blended. Gradually blend in flour mixture.
  4. DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness for crisp cookies or 3/8-inch thickness for softer cookies. Cut with 2 to 3-inch cookie cutters. Place 2 inches apart on baking sheet.
  5.  BAKE 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. Frost and decorate as desired.
  6. TOP with buttercream frosting and decorator sprinkles, if desired.

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