Sugar Cookie Cut-Outs

This Sugar Cookie Cut-Out Recipe is perfect for a child’s cookie party.  The dough is virtually indestructible.

My oldest daughter had a baking birthday party for her 11th birthday.  She had five girls over for the evening to make their very own cookie creations.  They all made and decorated two ‘gingerbread girl’ shaped cookies, one large, one small, and decorated them.  After the party, we boxed the larger cookies up for the girls to take home to share with their families.

Ingredients for Sugar Cookie Cut-Outs:

1/2 cup butter, softened to room temperature

1 cup pure cane granulated sugar

1 medium egg

2 to 3 tablespoons of milk

1 1/2 teaspoons pure vanilla extract

2 to 2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 recipe Butter Cream Icing (see below)

Instructions for Sugar Cookie Cut-Outs:

In a medium mixing bowl, beat together butter, sugar, egg, milk, and vanilla until fluffy.  Add flour, baking powder, and salt, mix until thoroughly combined.

Divide the dough into two equal portions.  Wrap in plastic wrap and refrigerate until firm, about an hour.  Prior to baking, allow dough to stand at room temperature until soft enough to roll easily.

To bake, preheat oven to 375 degrees F. Roll dough to 1/4 inch thick, on a lightly floured surface, cut into desired shapes.

Place cookies one inch apart on ungreased baking sheets.  Bake at 375 degrees F for 1 to 10 minutes or until edges are golden.

Remove from baking sheets and cool on rack.  Have the kids decorate the cookies as desired with Butter Cream Icing.  Enjoy!

Ingredients for Butter Cream Icing:

1/2 cup butter refrigerated and slightly softened

1/2 cup vegetable shortening

1 teaspoon vanilla

1/8 teaspoon salt

4 cups pure cane powdered sugar

3 tablespoons milk

Instructions for Butter Cream Icing:

Cream the butter and shortening together until well combined. Add the vanilla and salt.

Beat in the powdered sugar one cup at a time; be sure to scrape the sides and bottom of the bowl after each addition.

Add milk one tablespoon at a time, beating at high speed until light and fluffy.

This recipe makes 3 cups.

Tips:
For best results, do not double recipe, make one batch at a time.

Keep icing covered when not using.  I use a damp paper towel as a cover to keep the icing from drying out.

Refrigerate unused icing for future use, bring to room temperature before use.

Here is a little “Photo Gallery” of the “Gingerbread Girl” Cookies the girls made at my daughter’s party!