Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This cut-out butter cookie recipe is simple and delicious. A perfect holiday treat!
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, egg and vanilla. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Cover; refrigerate 1 hour or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely.
Frost and decorate cooled cookies as desired.
Dietary Fiber: 0g
I chilled the dough and it was great! Rolled out perfect. I add a splash of Watkins lemon or almond flavoring to the recipe, since these are favorite flavors in our house. Perfect cookies every time! My grandchildren & great-grandchildren will have no problem cutting out Christmas cookies with this recipe.
Mine seemed to be initially biscuit or cracker like but seemed to soften a bit afterward and when they were iced, and I was actually a little sorry that I didn't leave them in the oven another minute or so longer. But having issues is nothing new to these type of cookies.
Amazing Recipe...... Go seahawks!!
Used this recipe in my foods class substituting Crisco for half of the butter. We rolled it a little thicker than 1/8 inch, and they turned out great. We made the dough & refrigerated it on day one, I took it out about an hour before class, and which turned out perfect for ease in rolling but not sticky. Thanks for putting the recipe in your magazine advertisements.
This was a big disaster. The cookie had no flavor - I actually am now using them as dog treats.
I love this recipe. I found it years and years ago on the box of butter, and it has been my go-to-cutout recipe ever since. It always turns out well, and is SO tasty. I have doubled, and even tripled the recipe with no problem!
I have used this recipe for years for christmas cookies. It's simple, fun and the cookies are delicious! This year my 11 and 6 year old sons had a great time making the dough, rolling it out, cutting and decorating cookies for Santa and our family. I didn't want 4 dozen this year, so I simply cut all ingredients in half. This one is a winner!
This recipe is great! Very versitile. I have made it as listed but I have also subsitituded the egg and dairy for rice milk, egg replacer and vegan butter for my daughter who has severe food allergies. It still turned out great even with the substitutions! A+ recipe. Will use it forever!
I have tried a lot of cut-out cookies from sugar cut-outs to shortbreads. This is the best recipe. And i will be making them around christmas.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/84
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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