Busia's Cutout Cookies Recipe - Allrecipes.com
Busia's Cutout Cookies Recipe

Busia's Cutout Cookies

Recipe by  

"These cookies are great everyday cookies, not too sweet or buttery. They are usually in special shapes and decorated for different holidays."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings

Directions

  1. Cream butter and sugar. Beat in eggs.
  2. Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
  3. Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
  4. Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
  5. Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
  6. Preheat oven to 350 degrees F (180 degrees C).
  7. Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

These are the BEST cutout cookies ever. The submitter of the recipe says it best. The wonderful thing about them is that they stay soft in the middle, very similer to the 'Cookie Bouquet' cookies. I highly recomend them!!

 
Most Helpful Critical Review
Feb 26, 2014

I'm sorry, I followed the recipe as is and these seem bland to me. Yes, easy to work the dough.

 

46 Ratings

Apr 10, 2007

This was a difficult review to decide on. I would definitley give it a 5 for ease of working with the dough; it really had the best texture I've ever worked with for cutout cookies. As far as the flavor goes, I would give it a 3 or maybe even a two. I don't like my cookies to be too sweet, but these had very little flavor period. I bet the other reviewer had the right idea though, when they said it was the perfect cookie recipe to use with lots of icing. If you had a really rich icing, I think this would be the perfect cookie dough. And if I were to make cookies with kids, I would definitely use this recipe because of how easy the dough was to work with. Thanks for sharing this recipe.

 
Oct 27, 2008

I tried this recipe after an unsuccessful attempt at making cutout cookies. The cookie is not too sweet (which I like - if you prefer a really sweet cookie, this recipe is not for you), and the dough is very easy to handle. The bottoms were golden brown (I baked them on a cookie sheet lined with parchment paper), and the cookies held their shape very well. Be careful when cooking, as the edges will start to turn golden, but the tops of the cookies themselves do not brown. Mine were done at about 7 minutes at 350 degrees.

 
Jun 08, 2005

This was a FANTASTIC recipe! The dough was so easy to work with and the cookies were just as described, not too sweet. Frosting is a must since they aren't that sweet but then you have your perfect cutout! These are better and softer the next day.

 
Nov 01, 2010

I get what everybody's saying about these not being sweet enough, because... well they aren't sweet enough. Not to the point where you think you're eating flour, but just not as sweet as most sugar cookies I've made before.. But still really fantastic! This is exactly the kind of sugar cookie recipe I was looking for. I was making Halloween sugar cookies to put onto my son's birthday cake to decorate it, and I was going to put frosting on them anyway. These are great with frosting, and the dough is incredibly easy to work with. I usually don't make cut out cookies because I hate having to roll out the dough and deal with that whole mess but this recipe didn't give me any problem at all. I'll definitely be making these again. Thanks!

 
Dec 21, 2009

This cookie is the PERFECT COOKIE FOR CUT-OUTS!!!! I've been looking for a replacement recipe for my favorite one I lost years ago during a move, and each new one I try, I end up disappointed - UNTIL TODAY!!!!! This is EXACTLY what I was looking for! It's not sweet. It's not crunchy (I suppose you could make it crunchy if you wanted to :). It's not fussy, messy or 'over the top'. It's tasty enough to eat undecorated at all....and not so tasty that icing &/or colored sugar etc...make it 'to much'. PERFECT.

 
Apr 08, 2007

SOO GOOO AND THE DOUGH IS SOOO EASY TO WORK WITH A REAL WINNER ALTHOUGH I THINK IF U USE MARGARINE INSTED OF BUTTER U NEED TO ADD MORE FLOUR 1/4 OF A CUP IN MY CASE BUT THIS IS A REALLY WONDERFUL RECIPE

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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