The whole family enjoys this. There is no need to chill the dough because it is fairly manageable. fantastic for the holidays!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Decorate with your favorite frostings or sprinkles if you like.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 90 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Best cut out cookies EVER!!
Fantastic! I used 1/2 whole wheat flour and it had this delicious earthy taste. Even the cookies left a week later were soft! I’m thrilled.
I love these. Tasty and quick. Know your oven, though! I mad small cut outs, and as the time went on, I went from 8 to 6 minutes. Great without decor, for a dlecious, not too sweet treat.
This recipe was a dream to make and use. It tastes wonderful and it’s so easy to roll out and cut. Thank you so much for posting it.
Taste delicious but needs more flour or refrigeration first
Actually pretty good. I loved that I did not have To refrigerate. Held there shape when cooked stayed soft. Now my favorite cut cookie receipt
10 min is a softer cookie and 12 is a crunchy cookie. At least in my oven.
Perfect for cut outs will use again for sure
Quick. Easy to handle dough. Definitely will make again and again
They’re tasty and I’d make them again, because so easy to make. The dough turned out a bit soft but I added extra flour ( maybe 2 handfuls) while rolling and it fixed everything .
These cookies are wonderful! The only thing I changed was adding about 1/4 cup of water after all the dry ingredients, and wetting my fingers whenever it would start to crumble while rolling! They’r even good without frosting! Fluffy, soft, and good consistency. If I could give six/five stars, I would!
This recipe was pretty good but I would change the cook time from 15 minuets to 10 minuets.
Love how easy these were to cut out and work with the dough. Great for kids helping out. And, the most awesome thing, they taste so wonderful! The sweetness isn’t overbearing and these cookies just melt in your mouth. Huge success for our daughter’s cheer fund raiser!!!
Dough was way too sticky to roll and cut out. Very disappointing.
I love this recipe. So easy to make and the dough is easy to handle. They also taste fantastic. The texture is somewhere between a chewy and crunchy cookie. I don’t make them very often because they are slightly addictive. I think t is the brown sugar which gives them a slightly richer taste. I either sprinkle them with colored sugar or male a butter cream to pipe on…it depends on how much time I have and how fancy I want to get. I have used this recipe as the base for fruit pizza. Yum!
LOVED THIS RECIPE! So easy and delicious! And it was true; it was not necessary to chill the dough at all! Big time-saver! Thank you so much! Will def be my go-to cut-out recipe from now on!
I wasn’t sure when the cookies would be ready because it didn’t mention a specific colour which would indicate it, so I ended up over baking them by 5 minutes because they didn’t look done. That made them crispy and hard like a regular cookie. I would take them out before 10 minutes, when they turn a light golden brown because I have a preference for soft cookies. Definitely going to be making these again as they were delicious. I got a lot of approval of this recipe.
I am almost never compelled to write a review, but this totally exceeded my expectations! This is a great recipe! I’m at a high altitude, but didn’t make any adjustments & they came out perfectly. I really thought the dough seemed too dry but I resisted the urge to deviate from the recipe, and I’m so happy I did. I have always hated butter cookies used for Christmas cookies but now I’m excited for this year! These were beautifully browned without being at all crunchy. Crisp enough to hold there shape, but even the thinnest of my cookies are soft & chewy. And they taste good! Thank you!!! 🙂
Best ever!
For a nice, basic, easy recipe – this worked wonders! The taste of this cookie was great and working with the dough was easy.
I made these for 2 reasons. 1: My family is German, so the title intrigued me. 2: I have never made a roll-out cookie with brown sugar. These turned out really well. They were super easy to roll out without any chilling (I used a silicone mat lightly dusted with flour), and the dough withstood a lot of handling and re-rolling without getting tough (the kids were helping me…). I like the end result: a slightly chewy sugar cookie.