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The holidays are such a special time of year. With a lot of activities taking place, I always try to slow down and remember the reason for the season. I also try to take in every single second of special moments made with my family. We’ve made holiday baking a tradition at our house and it’s something we all look forward to each year. I personally look forward to making family recipes that have been handed down throughout the years. Grandma’s Butter Cookie Cutouts are a simple but special recipe that I think you and your family will enjoy too!
I am so fortunate to still have my grandmother here and to have known all of my grandparents. My husband on the other hand, only knew one of his. He did not know his paternal grandparents and has only heard stories about them here and there. One of the things that everyone always says about his grandmother is what an excellent baker she was.
A few years ago, my mother-in-law gave me this lovely recipe of hers and this year I thought it would be the perfect way to start our holiday baking.
Even though she is no longer here, making her recipe and going through the steps she did to prepare these delicious cookies with love for her family in a way brings a part of her into our home this this time of year.
Ever since I was a young girl, I’ve loved peeking into into the past. Whether it’s going through old photos, studying family history or reading about old family traditions, I’ve always loved the connection I feel when I do so. At Christmastime, I like to use my collection of vintage cookie cutters for my holiday baking.
These cookie cutters are special because the shapes are unique, most often they aren’t used so much anymore and sometimes when someone older reaches for one of these cookies at a family gathering, it brings back wonderful Christmas memories for them.
This simple butter cookie dough comes together beautifully and after it’s chilled for a bit, you can roll it out and start making your cutouts.
Because these cookies are full of butter, I count on Reynolds Cookie Baking Sheets to ensure perfectly baked and not burnt cutouts every time. These convenient cookie parchment sheets are oven safe up to 420F, sized to fit perfectly onto your baking sheets and lay nice and flat too! You can find them easily in the Reynolds section at your local Walmart store.
You can even get the next batch going while you have a dozen in the oven, then just slide off the baked cookies with the next batch for efficient baking. This is so helpful, especially if you are making quite a few cookies like we do. Clean up is a breeze too with Reynolds Cookie Baking Sheets!
One less mess to clean up in the kitchen is always nice, especially this time of year!
After your cutouts have cooled, you can make your favorite icing, glaze or frosting and get decorating!
We all put our holiday aprons on for this part, turn on some Christmas music, maybe even a Christmas special on TV and get creative. It’s so much fun and we make special memories along the way.
There’s nothing like a treasured family, homemade recipe to enjoy during the Holidays!
What Christmas cookies are your family’s favorite?
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg, slightly beaten
- 2 tsp. vanilla extract
- 3 cups all purpose flour, sifted
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- For the Frosting (optional):
- 1/3 cup unsalted butter, softened
- 2 3/4 to 3 cups confectioner's sugar
- 1 1/2 tsp. vanilla
- 3-5 Tbsp. milk, depending on the consistency you want
- Frosting Directions:
- Combine all frosting ingredients in your mixer and blend slowly.
- Add more or less milk depending on the consistency of frosting you want.
Instructions
- Preheat your oven to 350 degrees.
- In your Kitchen Aid Mixer cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla and blend together.
- Slowly add your sifted flour and dry ingredients until it forms a nice ball of dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for 10 minutes or so (don't let it get too cold).
- Roll out the dough to 1/4 -1/2 inches onto a lightly floured surface and cut with your favorite cookie cutters.
- Place the cookies onto your Reynolds Cookie Baking Sheet lined cookie sheet and bake for 12-15 minutes or until the start to get light golden on the edges.
- Cool completely and frost with your favorite glaze, icing or frosting and decorate with sprinkles.
- Makes about 2 dozen larger sized cutout cookies.
- These may be frozen too.
- Enjoy!
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These look fabulous! How sweet about using your MIL recipe. I think old recipes definitely help keep our loved ones with us. I’m in awe over your sweet cookies and sweet heart! Thanks for sharing. #client
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