Cookie Cutter Sugar Cookie Recipe

There's nothing newfangled about this classic Cookie Cutter Sugar Cookie Recipe.

The traditional flour, eggs and shortening make cookies that are crisp on the outside and cake-like in the center.

A powdered sugar frosting can be colored for the holidays and special occasions.

This is a fairly thick cookie, and once the frosting hardens, they can be stacked up on a plate without breaking or sticking. Not that they will last long enough to stay stacked up!

Frosted Cookie Cutter Sugar Cookie Recipe

2 1/2 cups all-purpose flour
3/4 cup shortening
1 cup granulated sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon milk
1 teaspoon vanilla extract

2 1/2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter, softened
Food coloring, if desired

With an electric mixer, cream the shortening and granulated sugar until smooth. Add the eggs, 1 by 1, beating after each addition. Stir in the milk and 1 teaspoon vanilla extract.

Whisk together the flour, kosher salt and baking powder. Slowly beat the dry mixture into the creamed sugar.

Scrape the dough onto a large piece of plastic wrap and cover the dough with one end of the wrap. Press the dough down with your hands or give it a couple of light strokes with a rolling pin.

Wrap the other end of the plastic wrap around the flattened dough and chill it 4 hours or overnight. It will take the shortening quite some time to stiffen up again.

Preheat the oven to 400F. Lightly coat cookie sheets with cooking spray or a little shortening.

Roll out the chilled dough onto a well-floured work surface. Roll it to a 1/4-inch thickness. Cut out shapes with your favorite cutters. Arrange the cookies on the cookie sheets about 2 inches apart.

Bake in the hot oven for 6 to 8 minutes. Remove the baked cookies to wire racks to cool completely before frosting or storing.

Cream the butter with the vanilla extract and the confectioners' sugar. Add the milk one spoonful at a time to achieve a good spreading consistency.

Add a couple of drops of food coloring, if desired, then coat each cooled cookie with some of the frosting.

Let the frosting harden before stacking the cookies or packing for storage.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop