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My family anticipates making (and eating!) these cut-out sugar treats each year. We just make them once every year for Christmas so they truly are a unique treat for us. We typically require a whole day to cause a lot of treats and afterward we as a whole to take a seat at the table and put good to beat all sprinkles.



01 Step

In a large mixing bowl, mix together the shortening, sugar, milk and vanilla using an electric mixer. Mix until smooth. Then stir in eggs. Combine well

02 Step

In a separate bowl, combine flour, baking powder and salt. Stir well using a fork

03 Step

Gently add in flour to the shortening mixture. Adding a little flour at a time. Mix just until both mixtures are combined.

04 Step

Divide dough in half. Wrap each dough half in plastic wrap then put the dough balls into the refrigerator to chill for at least an hour

05 Step

When dough is ready, preheat oven to 375F degrees. Spray a couple baking sheets with nonstick cooking spray or line with parchment paper

06 Step

Spread some flour all over a clean counter

07 Step

Working with one dough ball at a time (keep the other one in the fridge), put a little flour on the dough itself. And make sure to rub some flour on your rolling pin too

08 Step

Start rolling out dough as evenly as possible. You want the dough to be about ¼-inch thick. If it's too thin then you won't be able to scoop the cookies up without them breaking

09 Step

Using your favorite cookie cutters, start cutting out shapes. Try to get your cookie shapes as close together as possible to make the most use of your dough. You can take the leftover dough and roll it out again for a second cutting. Generally, after the second cutting, the dough is not really useable for a third cutting

10 Step

Lay out cookies on prepared baking sheet. Spread cookies out about an inch or two apart on the cookie sheet

11 Step

Bake for about 6-8 minutes at 375F degrees. Allow cookies to cool completely before icing

12 Step

Combine softened butter, powdered sugar, milk and clear vanilla extract

13 Step

Whisk until smooth. If mixture is too thin, just add in a bit more powdered sugar until you get it to the consistency you like. Then add in any food colors you are using. I quadruple this recipe and use four different colors. Gather all your icing, and sprinkles, etc. and have fun

14 Step

Allow the icing to setup on the cookies for a couple of hours then you should be able to stack them and store in an airtight container


Ensure you are utilizing genuine spread. Not margarine. Margarine has a high oil substance and treats won't set up as expected. Guarantee the margarine is at room temperature – not softened. I as a rule put the spread out on the kitchen counter the prior night I will prepare. Check the lapse date on your heating powder. Most heated merchandise don't turn out as expected in light of the fact that the rising specialist (for this situation, preparing powder) is not, at this point great. Try not to pack the flour when estimating. Simply plunge the estimating cup into the flour, shake off abundance at that point utilize the level side of a spread blade to scoop off the overabundance off the top. This will guarantee that you don't allot an excessive amount of flour which will make treats dry and thick

Blog Author

Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain



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