Christmas Cutout Cookies

So here i go again, i tried this new recipe today and was pretty pleased with how it turned out!

Here’s a recipe on how to make the famous LoftHouse Cookies, or in this case Christmas Cutouts 🙂

Cutout Cookies


6 cups all purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1 1/2 c. sour cream


1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring
Multi-colored Sprinkles


In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Can out Flour on wrap so dough doesn’t stick to the wrap as much.  Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Spray baking pans with cooking spray or if you prefer line them with parchment paper.

Put flour on countertop or wherever youplan to roll out the dough, make sure you cover a wide enough area. Dust lightly with flour on top, with a rolling pin, roll the dough out to 1/4-inch thickness. If dough wants to stick to counter or rolling pin just use a lil more flour. Use spatula to transfer from counter to baking pans. Because it is close to Christmas i cut em out in Christmas shapes. If you prefer round ones just use a quart size canning ring and that makes a very nice sized cookie! Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles (add sprinkles before frosting has a chance to dry too much or it wont stick). Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

Hope you enjoy them!


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