Butter Cookie Cutouts | Midwest Living

Butter Cookie Cutouts

Butter Cookie Cutouts

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  • Makes: 48 servings
  • Yield: about forty-eight 2-1/2-inch cookies or twenty to twenty-four 4-inch cookies
  • Prep 45 mins
  • Chill 15 mins to 30 mins
  • Bake 7 mins per batch

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This basic cookie recipe is made with both butter and cream cheese. Use it to make cookies in all your favorite shapes.


  • 2 1/2 cups all-purpose flour
  • 3/4 cup extra-fine granulated sugar or granulated sugar
  • 1/4 teaspoon salt
  • 1 cup butter, cut into 1-inch pieces and softened
  • 2 tablespoons cream cheese, softened
  • 1 1/2 teaspoons vanilla
  • Cream Cheese Icing (recipe follows)
  • Decorative candies or colored decorating sugar (optional)


  1. In a large mixing bowl, combine flour, extra-fine or granulated sugar and salt. With an electric mixer on medium to low speed, add butter, 1 piece at a time, beating until mixture is crumbly. Add cream cheese and vanilla. Beat mixture on low speed just until a ball forms.
  2. On a lightly floured surface, shape dough into a ball. Divide into 2 pieces. Use your hands to slightly flatten each piece, forming 2 flat round disks. Wrap each in plastic wrap or parchment paper and refrigerate for 15 to 30 minutes or until dough is easy to handle.
  3. On a lightly floured surface, roll out 1 disk at a time to 1/8 inch thick. Using a 2-1/2- or 4-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheets. (Reroll dough scraps.)
  4. Bake in a 375 degree F. oven for 7 or 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool. Frost cookies with a thin layer of Cream Cheese Icing. If you like, decorate cookies with decorative candies or colored decorating sugar.

Cream Cheese Icing


  • 1 3 - ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar


  1. In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add powdered sugar, beating well. If icing is too thick, add a bit of milk to reach spreading consistency. If icing is too thin, beat in additional powdered sugar. If you like, add food coloring as desired.

Nutrition Facts

(Butter Cookie Cutouts)

Servings Per Recipe 48, sat. fat (g) 4, chol. (mg) 18, Fat, total (g) 7, carb. (g) 11, calcium (mg) 0, vit. C (mg) 0, fiber (g) 0, vit. A (IU) 194, pro. (g) 1, iron (mg) 0, cal. (kcal) 108, sodium (mg) 60

Comments (2)

andidawns wrote:
This can't be correct. There is no liquid in this. The butter and cream cheese aren't enough to bind the ingredients together. No eggs, milk, etc?
hfa1224 wrote:
Hello! Midwest Living food editor Hannah here. The recipe is correct as printed. There is such a high fat content, the dough does come together in the mixer. However, if you find that with the humidity level or dryness in your house the dough isn't coming together, you could try adding a tiny splash of milk. Thanks!

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