Desserts
Betty Crocker cut-out cookies bring holiday nostalgia to your kitchen with their iconic pressed edges and festive shapes. These cookies deliver that perfect balance of crispy edges and soft centers, with a texture that's impossible to resist.
I've perfected this recipe over years of baking, ensuring every batch turns out with that classic Betty Crocker quality you remember from childhood.
The secret to achieving those signature pressed edges lies in the dough's precise consistency and the right baking technique. With just 15 minutes of prep time and 10-12 minutes in the oven, you'll have professional-quality cookies ready for decorating.
The dough comes together with simple ingredients, but the shaping and baking require attention to detail that transforms ordinary cookies into something truly special.
What you'll end up with are cookies that look like they came straight from Betty Crocker's kitchen—golden edges, tender centers, and clean pressed shapes that hold their form beautifully. The aroma filling your home as they bake will have everyone asking what's for dessert before you even finish decorating.
These cookies are perfect for holidays, parties, or simply satisfying that cookie craving.
Once baked, the possibilities for decoration are endless—sprinkles, icing, or even a simple dusting of powdered sugar. The recipe scales perfectly whether you're making a single batch for your family or dozens for a holiday gathering. Let's get started on creating these timeless treats that bring joy to every bite.
Ingredients for betty crocker cut out cookie
Simple ingredients that transform into nostalgic holiday cookies with pressed edges and festive shapes.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Soda 🍞 | ½ tsp | Freshly measured |
| Cookie Cutters 🎄 | 1 set | Holiday or festive shapes |
| Powdered Sugar 🍚 | ½ cup | For dusting cookies |
| Multipurpose Flour 🌾 | ½ cup | For dusting cutter |
| Decorating Sprinkles 🎨 | ¼ cup | Optional festive colors |
| Royal Icing 🎂 | ½ cup | For optional piping |
The butter needs to be cold—cut it into cubes and chill for 30 minutes before mixing. Land O'Lakes unsalted butter works perfectly, but any brand will do. For the sugar, I always use a mix of white and brown—Domino brand is reliable. The vanilla extract should be pure; imitation won't give you that authentic Betty Crocker taste. If you're short on time, Trader Joe's sells pre-measured vanilla extract bottles that make this easier. The flour is crucial here—King Arthur brand gives the best texture for pressed edges.
No vanilla extract? Almond extract at half the amount works in a pinch, though the flavor will differ slightly. Short on brown sugar? Substitute white sugar plus 1/4 tsp molasses for depth. For the cookie cutters, Wilton brand is my go-to—they hold their shape beautifully. If you don't have festive cutters, holiday-themed cookie stamps from Michaels work great too. The powdered sugar and multipurpose flour are just for dusting, so don't stress about brands here—any store variety will do.
The dough keeps well for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls for up to 3 months. Once baked, cookies stay fresh for 5 days in an airtight container. I like to portion the dough into 1-inch balls before baking—this ensures consistency. The royal icing, if using, should be made fresh or stored in an airtight container for 1 week.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s actually no-fuss—just cream butter and sugars until light, then stir in the dry stuff. No electric mixer, no stress, just a sturdy wooden spoon and your own elbow grease (or a hand mixer if you’re feeling fancy). The dough comes together faster than you can say "holiday party."
- Buttery Sweet Crunch: That perfect balance of creamy brown sugar and crisp edges? It’s all in the butter-to-sugar ratio here. The butter stays soft just enough to keep them tender, while the granulated sugar gives that satisfying snap. Honestly, I’ve made these with store-bought dough before, but these? These are ridiculously better.
- Holiday or Weeknight Win: Between us, I’ve used these for Valentine’s Day hearts, Easter bunnies, and even as a last-minute gift for my neighbor’s birthday. The dough freezes like a dream, so I’ll pull out a batch midweek and bake them fresh for a coffee break treat. No one will guess they’re not from a bakery.
- Pantry Staples Only: Here’s what sold me—the ingredients are exactly what I already have. No weird spices or specialty flours, just flour, butter, sugar, and eggs. I’ll make a double batch, freeze half, and still save money compared to buying pre-cut shapes. Plus, the leftovers? They disappear in 48 hours—no sad, stale cookies here.
Step-by-step instructions for Betty Crocker cut out cookies
Here's how to achieve perfectly pressed edges and festive shapes every time.
Create the Cookie Dough with Cold Butter
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed) with the 0.75 cup granulated sugar and 0.5 cup packed brown sugar. Use a hand mixer or stand mixer on medium speed, beating for about 2 minutes until the mixture is light and fluffy. You'll see the butter pieces begin to break down into small, creamy clumps—this is what creates that tender texture in your cookies.
In a separate small bowl, whisk together the 3 cups all-purpose flour, 0.5 teaspoon salt, and 0.5 teaspoon baking soda. With the mixer running on low speed, gradually add the dry ingredients to the butter-sugar mixture. Mix just until combined—you should still see small flour streaks. Stop mixing as soon as the dough comes together to avoid developing gluten, which would make your cookies tough.
Add the 1 whole large egg and 1 teaspoon vanilla extract, mixing on low speed until fully incorporated. The dough should hold together when pressed between your fingers but still feel slightly crumbly. If it's too dry, add 1 tablespoon of milk (not listed in ingredients, but you can use 1 tablespoon of water if needed) to help bind it. Once the dough comes together, turn it out onto a lightly floured surface and knead gently 3-4 times just to combine.
Chill the Dough for Perfect Pressing
Divide the dough into 2 equal portions and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling is absolutely critical for these cookies—it firms up the butter so it doesn't spread too much when you press the shapes, and it allows the flour to fully hydrate for a better texture.
I know it's tempting to skip this step, but trust me—pressed cookies without chilled dough always turn out lumpy or uneven. While the dough is chilling, preheat your oven to 375°F and line two baking sheets with parchment paper. This gives you time to work without rushing later.
Roll and Cut Festive Shapes
Working with one disk of dough at a time, roll it out on a lightly floured surface to about ¼-inch thickness. I use the 0.5 cup multipurpose flour to dust the rolling pin and surface—just enough to prevent sticking, but not so much that it dries out the dough. Roll from the center outward, rotating the dough as you go to maintain even thickness.
Use your set of cookie cutters to cut out festive shapes. Press down firmly but evenly—you'll feel the dough resist slightly before giving way. For clean edges, dip the cutters in the 0.5 cup multipurpose flour before each use. Place the cutouts on the prepared baking sheets, spacing them about 1 inch apart to allow for spreading. Gather the leftover scraps, reroll, and cut additional shapes until you've used all the dough.
Optional: Brush the tops with a little milk or water (not listed, but you can use 1 tablespoon of water) and sprinkle with 0.25 cup decorating sprinkles for extra festive flair. The sprinkles will melt slightly during baking, creating a colorful, textured finish.
Bake to Golden Perfection
Bake the cookies on the middle rack of your preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look just slightly underdone. They'll continue cooking on the baking sheet after you remove them, so it's better to pull them out a touch early. Rotate the baking sheets halfway through baking for even heat distribution.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This brief rest prevents them from cracking as they firm up. While they cool, prepare the 0.5 cup royal icing if you plan to decorate them—it's best used when the cookies are still warm but fully set.
Decorate with Royal Icing (Optional)
If you're using the 0.5 cup royal icing, pipe or flood it onto the cooled cookies while it's still slightly runny. I like to use a piping bag fitted with a small round tip for detailed work, or a squeeze bottle for easier control. Spread the icing evenly with the back of a spoon or a toothpick, then let it set for 15-20 minutes before adding any additional details or sprinkles.
For a classic look, dust the decorated cookies with 0.5 cup powdered sugar using a fine-mesh sieve. This gives them that elegant, snowy finish you see on holiday cookies. Once fully set, your cookies are ready to serve—stack them on a platter and enjoy with a glass of milk or coffee. These cookies keep well in an airtight container for up to 5 days, though they rarely last that long in my house!
Pro Tips For Making Betty Crocker Cut Out Cookie
- CHILL THE DOUGH: Mix the dough, then press it into a disk and wrap it tightly in plastic. Stick it in the fridge for at least 2 hours—this prevents the butter from melting into a greasy mess when you roll it out later. Trust me, the difference between a crumbly disaster and perfect cutouts comes down to this step.
- CREAM THE BUTTER COLD: Take your unsalted butter straight from the fridge—no softening at room temp. Beat it with the sugars until it’s light and fluffy but still holds shape when you press it. Warm butter = cookies that spread like pancakes instead of holding their shape.
- WEIGH THE FLOUR: Spoon the all-purpose flour into your measuring cup, then level it off with a knife. Don’t scoop directly from the bag—packed flour adds extra moisture, and your cookies will turn out dense. A kitchen scale? Even better—125g = 1 cup for this recipe.
- ROLL THE DOUGH THIN: Use a rolling pin to press the dough to about ¼-inch thickness—any thicker, and your cutouts won’t bake evenly. Dust the surface with flour sparingly (too much = dry cookies), and keep the dough between parchment paper to avoid sticking. Thinner = crispier edges, thicker = cakey centers.
Wine and beer pairings for this recipe
Light White Wine
For these delicate, buttery cookies, a crisp Sauvignon Blanc or Pinot Grigio from Italy pairs beautifully. The bright acidity cuts through the richness while complementing the vanilla and sugar notes.
I love Cloudy Bay Sauvignon Blanc—its citrus and herbal notes refresh your palate after each bite. Serve chilled at 45-50°F to enhance the cookie's festive flavors. 🍷
Sweet Dessert Wines
If you prefer something sweeter, a Moscato d'Asti or Riesling adds a lovely contrast. The slight effervescence of Moscato cleanses your palate between bites, while a dry Riesling from Germany brings a honeyed depth that mirrors the cookie's caramelized edges.
Look for Dr. Loosen Blue Slate Riesling—its stone fruit notes elevate the experience. 🍇
Creamy Dessert Liqueurs
For a post-cookie sip, Baileys Irish Cream or Kahlúa are perfect matches. The vanilla and coffee notes in these liqueurs echo the cookie's flavors while adding a cozy, indulgent finish. I like to serve them over ice with a splash of milk for a creamy, dessert-like drink. 🥛
Craft Beer Pairings
A light Belgian Witbier like Hoegaarden or Allagash White works surprisingly well. The coriander and citrus notes in these beers complement the cookie's sweetness without overpowering it. For a darker option, try a honey brown ale—the caramel malt pairs wonderfully with the brown sugar in the dough. 🍺
Coffee or Tea
If you prefer something warm, a vanilla latte or chai tea enhances the cookie's flavors. The warm spices in chai mirror the cinnamon and nutmeg undertones in the dough, while the creamy latte balances the buttery richness.
I often brew a dark roast coffee with a splash of vanilla syrup for a bold contrast. ☕
Non-Alcoholic Options
For a festive non-alcoholic pairing, try sparkling apple cider or ginger ale. The effervescence and slight tartness cleanse your palate, making each bite of cookie feel fresh. Add a cinnamon stick for garnish to tie into the holiday theme. 🍎
Nutrition facts
Frequently asked questions
Why does the dough need to chill before cutting shapes?
Chilling the dough for at least 1 hour firms up the butter, preventing excessive spreading when you press the shapes. It also allows the flour to fully hydrate, resulting in cleaner edges and a better texture. Skipping this step often leads to lumpy or uneven cookies that don't hold their shape well.
Can I make these cookies without a stand mixer?
Use a wooden spoon or your hands to mix the butter and sugars until creamy, then gradually incorporate the dry ingredients. For the final dough, knead by hand on a lightly floured surface for 3-4 times until just combined. The key is to avoid overmixing—stop as soon as the dough holds together.
What’s the best way to store leftover dough?
Wrap the dough disks tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough balls (portion into 1-inch balls) for up to 3 months. Thaw frozen dough in the fridge overnight before rolling and cutting. Never refreeze thawed dough.
How do I fix cookies that spread too much?
If your cookies spread too thin, the dough wasn’t chilled long enough or the butter was too soft. For future batches, ensure the dough rests for the full 1 hour and use cold butter. If baking again, reduce oven temp to 350°F and bake for 10-12 minutes. Also, avoid overcrowding the baking sheet—leave 1 inch between cookies.
Can I use gluten-free flour in this recipe?
Yes, but the texture will differ slightly. Replace the all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill) and add 1 teaspoon xanthan gum to mimic gluten’s structure. Expect cookies to be denser and may need 1-2 extra minutes in the oven. Test with a small batch first.