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Easy Christmas Sugar Cookie Cutouts

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Easy Christmas Sugar Cookie Cutouts
  • Prep 40 min
  • Total 1 hr 55 min
  • Servings 24
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These shortcut sugar cookie cutouts get a five-star finish with a classic icing made with powdered sugar, milk and vanilla.
By Betty Crocker Kitchens
Updated Sep 29, 2016

Ingredients

Cookies

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup butter, melted
  • 1 egg

Frosting

  • 2 1/4 cups powdered sugar
  • 2 to 4 tablespoons milk
  • 1/4 teaspoon vanilla
  • Betty Crocker™ gel food colors, as desired
  • Betty Crocker™ candy sprinkles and colored sugars, as desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
  • 2
    On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
  • 3
    Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 4
    In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

  • tip 1
    If using 21-oz pouch Betty Crocker™ sugar cookie mix, make dough as directed on pouch for cutout cookies. For Frosting, use 2 3/4 cups powdered sugar, 3 to 5 tablespoons milk and 1/4 teaspoon vanilla. Makes 32 cookies.
  • tip 2
    Cut cookies with a cutter dipped in flour. Cutting shapes as close together as possible on the rolled dough helps you avoid rerolling the dough scraps (rerolled dough will be a little tougher).
  • tip 3
    Use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.

Nutrition

170 Calories, 5g Total Fat, 1g Protein, 29g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
95mg
4%
Potassium
20mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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