Moms Cut Out Cookies Frosting Recipes

PERFECT CUT OUT COOKIE BUTTERCREAM FROSTING

Steps:

• In a large bowl beat together your butter and powdered sugar.
• Toss in your vanilla and milk, beat until smooth and creamy.
• If your going to color your frosting, mix in your choice of coloring at this time.
• When it's the color your wanting, use a small metal off set spatula (or a butter knife) to smooth the frosting on, working from the center of the cookie, out towards the edges.

MOM'S CUT-OUT COOKIES & FROSTING

Steps:

• 1. Cookies: Mix together the first 7 ingredients for the dough. Then wrap the dough in wax paper and refrigerate for at least a couple of hours.
• 2. When ready to make the cookies, preheat the oven to 425 degrees.
• 3. Only take out of refrigerator a small amount of dough at a time. Roll out the dough on a well floured pastry cloth to desired thickness and cut with cookie cutters.
• 4. Bake for approximately 6-8 minutes. Do not let the cookies get too brown!
• 5. Frosting: Combine the next 4 ingredients and beat well. Then add food coloring, if desired. Recommend to make a double batch at least! If frosting gets too hard, then just mix in a few drops of milk.
• 6. If desired, add sprinkles or other cookie decorations quickly after frosting (while the frosting is still moist).

MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
• Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
• Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
• Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
• Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
• Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
• While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
• Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.

MOM'S OAT FLOUR CUT OUT COOKIES

Steps:

• To make ground oat flour:.
• place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
• To make cookies:.
• Beat together sugar and butter until light and fluffy.
• Blend in egg and vanilla.
• Combine flours and baking soda.
• Gradually add to butter mixture, mixing well after each addition.
• Cover, chill an hour.
• Heat oven to 375 degrees F.
• Roll out dough to 1/8 inch thickness on lightly floured surface.
• Cut with cookie cutter.
• Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
• Cool thoroughly.
• Decorate with butter cream frosting and sprinkles, as desired.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.