Best Cookies For Cut Outs

Servings Prep Time
4dozen 2.5hours
Cook Time
10-12minutes

Servings Prep Time
4dozen 2.5hours
Cook Time
10-12minutes

Ingredients

Instructions
  1. In a large mixing bowl, combine flour and salt and set aside.

  2. In the bowl of a heavy duty mixer, beat the butter at low speed until fluffy. Add the sugar and corn syrup and beat until well blended.

  3. Add the egg and the vanilla beating continuously on low. Slowly add the flour mixture about 1/4 cup at a time. (note: if you’re not using a heavy duty mixer, the dough may become too stiff for the mixer to handle, you may have to add the last of the flour by hand and knead the dough.)

  4. Add all but about 1/2 cup and then turn out the dough on a floured counter and knead by hand, adding little bits of flour until dough is no longer sticky but not dry.

  5. Wrap the dough in plastic wrap and refrigerate for 2 hours.

  6. Roll out refrigerated dough to desired thickness, cut out shapes and place on greased or parchment covered cookie sheets. Bake at 350F for 10-12 minutes or until slightly golden at edges. Cookies will be soft to touch but will firm up as they cool.

  7. Move cookies to a wire rack to cool completely before icing.
    Store in a plastic container for up to 7 days for best freshness.

Recipe Notes

I’ve had a lot of requests for this recipe since we sold 300 of these very cookies to raise money for Brigette’s ME toWE trip. I hope you enjoy them as much as we do!

best cookies for cut outs