[ingredients-list title=”Ingredients” serving_size=””]
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Cover and refrigerate until easy to handle, about 30 minutes. [/step-item]
[step-item number=”2″ image_url=”” title=”” ] On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350°F until edges are lightly browned, about 8-10 minutes. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired. Makes: about 7 dozen cookies.[/step-item][/step-list-wrapper]
7 tips for tender cutout cookies that bake perfectly every time:
For easier handling, refrigerate the dough before rolling out.
Work with one portion of dough at a time. Keep the remaining dough in the refrigerator to prevent it from getting too warm.
Roll out from the center to the edge. Keep a ruler handy so you can check the thickness. If there are cutouts of varying thickness on the baking sheet, some will brown too quickly, while others will be underbaked.
Dip the cookie cutter in flour so it doesn’t stick to the dough.
Avoid having too many scraps by placing the cookie cutters close together on the rolled-out dough. Save any scraps and reroll them only once.
Transfer cutouts to and from the baking sheet with a large metal spatula.