Delilah's Frosted Cut-Out Sugar Cookies Recipe - Allrecipes.com
Delilah's Frosted Cut-Out Sugar Cookies Recipe
  • READY IN 18 mins

Delilah's Frosted Cut-Out Sugar Cookies

Recipe by  

"My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings

Directions

  1. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
  4. In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 8 mins
  • READY IN 18 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2003

Yum! These cookies a fabulous. Not only is the dough wonderful to work with, the frosting really does dry hard so you can plate them in layers and they do NOT stick together because of the frosting! I am very pleased with these. I just made footballs with brown frosting and white laces for Superbowl Sunday! When you bite into these, the outside is crisp and they are extremely soft and almost cakelike on the inside. Really, really great recipe! I did add a little imitation butter flavor and a bit more milk to the frosting to get it to the consistency I wanted. Glad I found this one! It's a keeper!

 
Most Helpful Critical Review
Jan 30, 2004

I thought the dough was too sticky; I had to keep adding flour. That made the cookies taste a bit floury, but it wasn't horrible. I found a better recipe that I could do with kids (less sticky and great texture): Soft Christmas Cookies by Georgie Bowers. I also liked the Sugar Cookie Icing by Janice Brubaker. I probably won't make this one again.

 

463 Ratings

Dec 13, 2010

FANTASTIC recipe! Yes, the dough is somewhat delicate to work with but I had no problems, and I only refrigerated the dough for an hour. Use plenty of flour on your board, and you can softly brush off the excess with a basting brush. Just flatten the dough with your hands a little, and gently roll over it a few times. (Make sure you don't roll too thin) Something I feel makes these cookies so good is the butter flavored SHORTENING. Those who use real butter are not going to get the same results in texture, and it's not really fair to judge a recipe poorly if you change a main ingredient. Butter and shortening don't bake the same. These cookies baked wonderfully, tasted terrific and were easy to make. The texture is perfect, not too soft yet not crunchy. The frosting is delicious as well. Another tip- Use parchment paper and your cookies won't burn on the bottom (or brown much at all for that matter). I never make cookies with it!

 
Oct 22, 2006

I really liked this recipe. The only thing though, is I put mine in the freezer for 3 hours and it STILL wasn't firm enough to work with. Once it was, I pulled off a small hunk and rolled out 1 dozen, while keeping the rest in the freezer. Make sure your surface is well floured, as well as the butterknife or whatever you use to scrape it up to put it on the cookie sheet. The cookies held their shape well and taste good, nice and soft. Oh also don't chill your dough in the mixing bowl, scoop it out onto a sheet of plastic wrap and press into a disc shape, so it chills evenly and is easy to roll.

 
Jan 14, 2006

These are without a doubt the best sugar cookies I have ever had. The same recipe my Grandma made and the ones that I have made for 20 years now. Crispy on outside, cakey inside. I leave out the milk and use 1/2 butter instead of all shortening. I also use a butter frosting (powdered sugar, milk, vanilla and butter). Outstanding!!! People always want the recipe. Also, I would suggest chilling AT LEAST 2 hours - much easier to work with.

 
Dec 01, 2003

The cookies were OK, but I will keep looking for my favorite sugar cookie recipe. There is too much baking powder in the recipe - the cookies rise "too much" and detail in the cookie is lost when baked. Also too much baking powder taste. I also found the dough very soft from the refrigerator (although chilled overnight) so difficult to remove from pastry cloth without using a lot of flour.

 
Jun 01, 2003

This was a great sugar cookie! The dough was very easy to work with. I only refrigerated it for about 15 minutes and it worked just fine. I added a little lemon flavor to the icing and a touch more milk so I could dip the cookies rather than spread the icing on and it was perfect. Thank you!

 
Mar 19, 2003

I didn't get a chance to frost these cookies they were eaten so quickly. I quickly scanned the recipe and used regular crisco instead of butter flavored, and they were still excellent. I'm making them again today and will be using the butter flavored this time. I also didn't roll them, I chilled them in the freezer for about 20 minutes, dropped them onto a cookie sheet and flattened them with my hand a little. I seriously don't think anyone could make a bad cookie with this recipe.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 82 mg
  • 3%

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

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