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Cut-Out Cookie Charms

Cut-Out Cookie Charms

Combine your love for baking and crafting by creating these miniature frosted cookies that hang perfectly on your cocoa cup.


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30 min
Prep Time
3 hrs
Total Time
48
cookies

Ingredients

Cookie

1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

1 tablespoon Land O Lakes® Half & Half

1 tablespoon vanilla

3 cups all-purpose flour

1 teaspoon baking powder

Hangers

2 to 3 ounces vanilla-flavored candy coating (almond bark)

Miniature candy canes, unwrapped

Icing

2 1/2 cups powdered sugar

1 to 2 tablespoons water

1 tablespoon Land O Lakes® Butter, softened

1 tablespoon light corn syrup

1/2 teaspoon vanilla or almond extract

 

Decorator candies, sugars, etc., if desired

How to make

  1. STEP 1

    Combine 1 cup butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, half & half and 1 tablespoon vanilla. Continue beating, scraping bowl occasionally, until well mixed. Add flour and baking powder; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Roll out dough, one ball at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4 inch thickness. Cut with 2-inch round cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Cut remaining dough into 1/2-inch squares to make ornament “hangers”. Press 1 square dough onto each circle to create ornament top.

  5. STEP 5

    Bake 8-10 minutes or until cookies are set and just begin to brown around edges. Cool completely.

  6. STEP 6

    Melt vanilla-flavored candy coating as directed on package. Working with 6 cookies at time, place 1-inch strip melted candy coating onto back of hanger portion of cookie. Press candy cane into candy coating, creating hook, holding candy cane in position until set. Place onto cooling rack, candy cane-side up; let stand until completely dry.

  7. STEP 7

    Combine powdered sugar, 1 tablespoon water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; beat at medium speed until powdered sugar is moistened. Continue beating until mixture is smooth, adding additional water, if necessary, to reach desired consistency.

  8. STEP 8

    Place each cookie onto cooling rack, positioning candy cane to rest between wires of rack or off edge of rack. Decorate each cookie as desired with icing and decorator candies. Let stand 1 hour or until icing hardens.

Tip #1

- Icing can be tinted with food color for additional decorating options.

Tip #2

- Cut and bake as many ornaments as desired. Cut traditional cut-out cookies with remaining dough.

Nutrition (1 cookie)

120 Calories
4.5 Fat (g)
15 Cholesterol (mg)
45 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.

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