Valentine’s Day wouldn’t be the same without my grandma’s famous cutout cookies. This recipe was her Aunt Gertrude’s recipe; I remember the cookies as my grandma’s so that is what I call them. Do you feel the same way about a particular recipe? A recipe which was passed down from generation to generation but whomever you remember making it all the time is who you say it belongs to. lol…. Well, that’s this recipe…. It’s my grandma’s!
My grandmother made these cookies often; the funny thing is she never put frosting on them. They were still delicious as ever and they were everybody’s favorite cookie. She would use 1/2 lemon extract and 1/2 vanilla extract to give them a lemon twist. I myself prefer them with vanilla; you may enjoy the lemon twist as well. They are by far the best cutout cookie I have ever eaten! Soft and chewy… They’re truly an addicting cookie; I have to limit the number I eat at once or I’d eat 4 or 5 with no problem what so ever.
Decorating the cookies has never been my forte but I have been learning how to use royal icing; watching tutorials on how to decorate the cookies has been very beneficial and I have come a long way. Just this past holiday season I learned how to make royal frosting and decorate the cookies more professionally. Decorating the cookies is relaxing to me and I truly enjoy spending the day making my cookies look beautiful. If you choose to frost them with royal icing I suggest the Wilton (not sponsored) frosting recipe.
I am a bit particular and have to roll them out to a certain thickness. When you cut out the cookies with a cookie cutter try to avoid twisting the cutter as this prevents the cookies from rising completely; just press down firmly and pull up. My mom actually taught me this when making biscuits; She made me compare the two so I twisted one while cutting them out and let me just say the one I twisted didn’t rise as much as the ones I didn’t twist.
The amount of flour varies; I know the exact consistency the dough should be because I have made them so many times so I don’t normally measure the flour; this time I counted the number of cups of flour I added; it was around 5 1/2 cups. Start with 4 cups and add more until the dough is no longer sticky; you shouldn’t need more than 5 1/2 cups of flour. Also, try to avoid over kneading the dough; this will make the dough tough and they won’t be as moist. Allow the dough to refrigerate at least an hour. My grandma would let her dough stay in the refrigerator overnight wrapped in Saran wrap but this is not necessary.
I prefer a thicker cookie so I roll my dough out to be a little over a 1/4 inch thick. You can bake one cookie to test the thickness; if it’s too thick or too thin adjust the thickness of your dough. Oven’s vary so baking times may vary between 10-12 minutes or until the bottoms and sides start to turn light brown. You don’t want them to be too brown just slightly brown. If you’re looking for a cookie to serve with coffee or tea these are great without the frosting; if you like a traditional cutout you can frost them. I have included my butter frosting below. The cookies stay fresh for over a week in an airtight sealed container.
The number of cookies you get out of this recipe depends on the size cookie cutter you use. I know this recipe will be your new favorite cutout recipe. I hope you enjoy these cookies as much as I do. Please feel free to share your comments below.
1/2 cup butter room temperature
1 1/2 cup sugar
1 cup sour cream
1/2 teaspoon soda
2 teaspoons baking powder
1 teaspoon vanilla extract
5-5 1/2 cups flour start with 4 cups and add up to 5 1/2
•Preheat oven to 350 degrees; line cookie sheet with parchment paper
•In a medium bowl cream butter and sugar together until light and fluffy. Add eggs one at a time stirring until completely mixed well; add sour cream and vanilla and mix.
•Add soda, baking powder and flour in one cup increments mixing well after each cup. Add flour up to 5 1/2 cups until the dough is not sticky. You may want to use your hands. Avoid mixing all the flour in; leave a tad bit flour showing on the outer surface of dough.
•Chill 1-2 hours or until firm.
•On a lightly floured surface roll out dough to 1/4 inch thickness. Cut out using desired cookie cutter shapes.
•Place on prepared cookie sheets and bake for 10-12 minutes until edges and bottoms are lightly brown. Remove from oven; place on cooling racks.
1/2 cup butter room temperature
1 pound powder sugar
1 teaspoon clear vanilla flavoring or vanilla extract
2-4 tablespoons milk
Dash of salt
•Beat butter, vanilla and on medium speed until creamy; add powder sugar in intervals with milk. Once all the powder sugar and milk have been added turn speed up to high and whip for 5 minutes until light and fluffy.