Easy Cut Out Sugar Cookies with Betty Crocker Mix
Soft, thick cut-out sugar cookies made with Betty Crocker sugar cookie mix and a few simple upgrades to taste homemade. The dough rolls easily, holds its shape, and bakes up tender every time, making these cookies perfect for holiday baking, decorating, or anytime you want reliable cut-out cookies without extra steps.
Ingredients
For the Sugar Cookies:
- 1 17.5 oz. Package Betty Crocker Sugar Cookie Mix
- 3/4 cup All purpose flour
- 1 stick Unsalted Butter melted
- 2 whole Eggs room temperature
For the Frosting:
- 1 stick Unsalted Butter softened
- 1 tbsp Vanilla extract
- 1-2 tbsp Heavy cream or Milk
- 3-4 cups Powdered Sugar
- Food Coloring optional
- Sprinkles or colored sugar optional
Instructions
For the Sugar Cookies:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
- In a mixing bowl combine the sugar cookie mix, melted butter, eggs, and extra flour. Mix until a shaggy dough forms. The dough will be sticky.1 17.5 oz. Package Betty Crocker Sugar Cookie Mix , 3/4 cup All purpose flour, 1 stick Unsalted Butter, 2 whole Eggs
- Transfer the dough onto a floured surface and gather into a ball. Roll the dough out until it is about an 1-4" - 1/2" thick*. Use cookie cutters to cut the dough into desired shapes. Transfer to the prepared baking sheets, repeat with remaining dough.
- Bake at 350 for 10-12 minutes until slightly golden brown the cookies will still be soft. Allow to cool on the baking sheet before transferring to a wire rack. Cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.1 stick Unsalted Butter, 1 tbsp Vanilla extract, 1-2 tbsp Heavy cream or Milk
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.*3-4 cups Powdered Sugar
- Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!Food Coloring, Sprinkles or colored sugar
Notes
- You can work dough in batches if it is easier. I prefer keeping the thickness at 1/2", but you can make them thinner or thicker, just adjust baking time.
- I like to keep the buttercream thick so it holds up on the cookie, thin buttercream if desired by adding more heavy cream.
- Adding melted butter instead of oil gives these cookies a richer flavor and more homemade texture.
- The extra flour helps the dough roll cleanly and hold its shape when baked.
- The dough can be re-rolled as needed without becoming tough.
- Let cookies cool completely before frosting so the buttercream holds its shape.
Nutrition
Serving: 1cookieCalories: 220kcalCarbohydrates: 28gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 2mgPotassium: 12mgFiber: 0.2gSugar: 28gVitamin A: 367IUVitamin C: 0.01mgCalcium: 5mgIron: 0.3mg