Cut it out!

Ok, I know I just wrote here that I won’t be writing about or sharing recipes on the blog anymore, but Ivy and I made some cookies yesterday that turned out so great, I feel it’s my duty to share the recipe with you.

That’s right, I’m breaking my own rules in the name of cut-outs.

Some rules are just meant to be broken. Immediately, apparently.

We have been trapped in this house for what seems like forrrr-evuh due to St. Louis’ Icemageddon, and, surprisingly, Ivy didn’t go too stir-crazy. She has, however, been asking to “make.”  (She gets make confused with bake and I don’t really correct her too often, because I think it’s so damn cute.) She also asked to “decorate” what we make, and since I already had the ingredients for sugar cookies and icing, we went for it.

*I would like to note that I am in no way trying to rush Valentine’s Day, but heart cut-outs were the only shapes I had that didn’t resemble Christmas.*

Some of you may remember this recipe that I posted from a few years ago; however, I tweaked it a bit and omitted the almond extract (which I never heard the end of).  These cookies turned out perfect.  They are thick and chewy and sweet – and they did not lose their shape.  Also, I should note that I halved our batch, because we just did this for fun and we still ended up with more than enough cookies to keep Ivy (and myself) occupied while decorating.

Cut-Out Cookie Recipe:

6 egg yolks
4 whole eggs
2 cups of unsalted butter, softened
2 1/8 cups of sugar
7 cups of all-purpose flour
1 T baking powder
1/2 t salt
3 t vanilla extract


In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add vanilla extract and beat until mixed.

Combine flour, baking powder, and salt in separate bowl; stir into the sugar mixture. Cover dough and chill for at least two hours (or even overnight).

Preheat the oven to 375 degrees. Grease cookie sheets.

Using a floured surface, roll the dough out to 1/2 inch thick (or more!) and cut into desired shapes using cookie cutters. (Note: If the dough seems too cold, don’t worry. Split it in half and massage it a bit with your hands. Also, don’t be afraid that the dough is too thick – this is key! The thicker, the better for these cookies!)

[Tip: If you have issues with your dough losing shape (though I don’t have any shape issues at all with this recipe), pop your already cut-out dough on the cookie sheet into the fridge for a few minutes. It firms them up and helps to keep their shape better.]

Place 2 inches apart on to the prepared baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. (Note: I baked mine for exactly 9 minutes and they were perfect. If they look a little under-done, that’s ok. They will firm up while cooling on the cookie sheet – and come out chewy!)


For the icing, I’m not gonna lie: I wing it every time. I mix a large amount of powdered sugar, some milk and a few drops of corn syrup (for shine) until I get the consistency I want. If you want it thicker, add more powered sugar. If it’s too thick, add a bit more milk.

I know… those are totally sucky instructions for icing. Sorry.

Ivy had a blast decorating these. I love watching her, because she makes herself a little assembly line with icing and sprinkles. Although I steer away from actually eating her creations… there’s lots of licking going on.

She takes her “making” very seriously.


Let me know what you think if you try this recipe!

Or don’t…

Actually, don’t.

I still have scars from the Almond Extract Incident of 2015.



{Recipe adapted from All Recipes}

One Comment

  • vanessa

    I wish this was a drive-thru.
    I like the recipe aspect and I like the “rule breaker”. I will hopefully make these. Is there still access to all the recipe archives… your mother’s cheesecake and guilty brown bananas bread ? and whatever else I didn’t make yet.

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