Delilah's Frosted Cut-Out Sugar Cookies

Delilah's Frosted Cut-Out Sugar Cookies

Delilah Lopez 0

"My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!"

Ingredients 18 m {{adjustedServings}} servings 133 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
  4. In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
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Reviews 409

  1. 479 Ratings

Debby Manor Hunter

Yum! These cookies a fabulous. Not only is the dough wonderful to work with, the frosting really does dry hard so you can plate them in layers and they do NOT stick together because of the frosting! I am very pleased with these. I just made footballs with brown frosting and white laces for Superbowl Sunday! When you bite into these, the outside is crisp and they are extremely soft and almost cakelike on the inside. Really, really great recipe! I did add a little imitation butter flavor and a bit more milk to the frosting to get it to the consistency I wanted. Glad I found this one! It's a keeper!

Texas Cook

FANTASTIC recipe! Yes, the dough is somewhat delicate to work with but I had no problems, and I only refrigerated the dough for an hour. Use plenty of flour on your board, and you can softly brush off the excess with a basting brush. Just flatten the dough with your hands a little, and gently roll over it a few times. (Make sure you don't roll too thin) Something I feel makes these cookies so good is the butter flavored SHORTENING. Those who use real butter are not going to get the same results in texture, and it's not really fair to judge a recipe poorly if you change a main ingredient. Butter and shortening don't bake the same. These cookies baked wonderfully, tasted terrific and were easy to make. The texture is perfect, not too soft yet not crunchy. The frosting is delicious as well. Another tip- Use parchment paper and your cookies won't burn on the bottom (or brown much at all for that matter). I never make cookies with it!


I really liked this recipe. The only thing though, is I put mine in the freezer for 3 hours and it STILL wasn't firm enough to work with. Once it was, I pulled off a small hunk and rolled out 1 dozen, while keeping the rest in the freezer. Make sure your surface is well floured, as well as the butterknife or whatever you use to scrape it up to put it on the cookie sheet. The cookies held their shape well and taste good, nice and soft. Oh also don't chill your dough in the mixing bowl, scoop it out onto a sheet of plastic wrap and press into a disc shape, so it chills evenly and is easy to roll.