Mom’s Cut Outs

GEDSC DIGITAL CAMERABy far, way far, galaxies apart, Mom’s Cut Outs are my most favorite cookies on God’s green Earth! This recipe comes from my mother-in-law and is divine! The cookie itself is cake-like and not very sweet. The cookie texture and taste makes it the best companion for this amazing icing. The real star of this cookie is the icing that is thickly applied to each cookie. The icing is sweet, creamy and just plain perfect! Sure, folks make beautiful creations out of royal icing but let’s be honest, they never ever taste as good as they look. But Mom’s Cut Outs? They are fantastic every time! At Christmas time, we always double the recipe. Even then, I only put 3-4 cookies on any cookie trays we give away. Sorry, greed gets the best of me when it comes to these cookies! LOL They really are just the best cookies I have ever eaten in my entire life! They are part of my 2012 Christmas Baking Madness (but again, they are part of my Christmas baking marathon every year)!

Printable Recipe: Mom’s Cut Outs

Cookie Ingredients:

  • 1/2 cup of margarine, softened to room-temp

  • 1/2 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 – 3/4 cups flour

  • 2 teaspoons of baking powder

Icing Ingredients:

  • 1/2 cup margarine

  • 1/2 cup shortening

  • 1 teaspoon vanilla extract

  • 4 cups powdered sugar

  • 2 tablespoons milk (may need more)


Preheat oven to 350F. Cover cookie sheets with parchment paper. In a large bowl, mix margarine, sugar, eggs and vanilla with a wooden spoon. In a small bowl, combine the flour and baking powder. Slowly stir in dry ingredients into the wet ingredients. Roll out cookie dough using a floured rolling pin onto a floured surface till dough reaches approximately 1/8” thickness. Cut out cookies using any cookie cutter design you choose. Ball up excess dough and roll it out again on a floured surface with a floured rolling pin. Again cut the cookies out using cookie cutters. Repeat rolling out the cookie dough until all the dough is used up. Alternatively, you can cut out square pieces using a pizza cutter (which is what we usually do). Place cut pieces onto prepared cookie sheets.


Bake for 7-9 minutes until firm. Cookies are done when you gently shake the cookie sheet and the cookies slide easily out of place. Do not bake cookies until brown (if you do then it is burned). Cookies remain the whitish color once cooked. Allow cookies to cool completely.


While cookies are cooling, prepare the icing. Add all icing ingredients into a medium-sized bowl. Using a hand mixer on medium speed, thoroughly beat and combine all icing ingredients together. If icing is too stiff, add 1 teaspoon at a time of milk until icing reaches the right consistency. The right consistency is a soft icing that retains its shape when disturbed. See the tracks left from the hand mixer in the above picture? The icing has the right consistency when it doesn’t lose its shape easily when the bowl is gently shaken. Once the right icing consistency is achieved, add  food coloring to the icing by using a hand mixer. Scrape down the sides and bottom of the bowl to ensure the icing is evenly tinted. Food color can be omitted as well.


Ice one cookie at a time by applying a thick layer of icing. Immediately sprinkle any toppings you like (or leave plain). Allow icing to set up. Icing edges should stiffen (however the inside remains creamy soft). Cookies can be gently stacked once icing has fully set-up.


Store in an airtight container.


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