Classic Cookie Cutouts

Every cookie platter needs at least one frosted cookie. These are a favorite––they are more like shortbread, so they are not as sweet as a typical sugar cookie. These are baked until they are golden, which brings out a nutty, brown-butter flavor. Makes about 2 dozen cookies, depending on size.


3 cups (330 grams) sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 stick plus 2 tablespoons (5 ounces) butter, softened
¾ cup sugar
2 eggs
Royal Frosting (recipe below)

In a large bowl, combine flour, baking powder, and salt.

In the bowl of a stand mixer, cream the butter and sugar together until fluffy, about 3 minutes. Add the eggs 1 at a time, beating well. With the mixer off, add the flour mixture to the bowl and slowly stir to combine. Mix until flour is just incorporated.

Remove dough from bowl and pat into a 1-inch-thick disc. Wrap in plastic wrap and refrigerate for at least 2 hours. 

Heat oven to 375°F.

On a lightly floured surface, roll dough ⅛ inch thick. Cut out into shapes and place on parchment-lined baking sheet. Chill in freezer for 15 minutes.

Bake for 7 to 10 minutes, until the cookies are evenly golden. Remove cookies from baking sheet and place on a rack to cool. 

Frost cookies after they have cooled completely. 

Royal Frosting

2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon vanilla
3–4 cups (about 1 pound) confectioners’ sugar, sifted 

In the bowl of a stand mixer, beat egg whites, cream of tartar, and vanilla at high speed, until foamy. Slowly add sugar until the frosting is stiff enough to form firm peaks. 

Pipe or spread frosting on cookies and decorate to your fancy!

Check out all the other recipes in The Edible Pioneer Valley Cookie Collection!