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Whenever I get the hankering to make cutout sugar cookies, I run directly to this recipe. It was given to me by my dear friend Pat, who passed away more than 20 years ago; taking out the recipe reminds me of the great times we had baking and doing cross stitch together.
The reason this recipe works is that there is no leavening in it…so the cookies do not spread. That is a super advantage for any sugar cookie recipe, so you can keep the shape accurately. It also tastes amazing..just a few ingredients but they make the sugar cookie taste AMAZING! That is ready the point of the cookie, anyway..right? It is great if it looks amazing, but the taste is key! These are not too sweet for a butter cookie, so they can take an icing.Decorated cookies including pilgrim hat, leaf, spiderweb

Prep Time: 2 Hours
Cook Time: 15 Minutes
Total Time: 2 Hours and 15 Minutes
Servings: About 4 dozen cookies, depending on size of cutout


  • 1C plus 1T granulated sugar
  • 1 pound Butter
  • 1 egg
  • 3 1/4 C flour
  • pinch of salt
  • 1/2 tsp vanilla
  • Cookie cutters of your choice


  1. Cream together the sugar, butter and egg.

  2. Add the flour, salt, and vanilla.

  3. Mix with a mixer until it comes together with no dry spots left.

  4. Grab a handful of dough at room temperature. Using a rolling pin, roll to desired thickness (I like it pretty thick, about 1/4 inch). Using cookie cutters, cut out desired shapes. Put on parchment or silpat lined baking sheet. If you are using sprinkles or sugar, now is the time to put it on the cookie.

  5. Refrigerate for ten minutes before baking. Bake at 325 degrees for about 10 -15 minutes (depending on size of cutter). Edges should just be turning light brown.

  6. Cool on cookie sheet for ten minutes. Decorate as desired, either with Cookies will keep for about 5 days, if kept in airtight container.

Recipe Cuisine: American

Recipe By: My good friend Pat - November 5, 2019

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