Sugar cookies with combined red, yellow and orange dough make colorful cookies to serve during the fall season.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Red, orange and yellow gel food colors
Coarse white,orange and/or yellow decorator sugars
Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Divide dough into thirds; place each portion into separate bowls. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto well-floured surface in random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming marbled design. Cut with 3-inch leaf-shaped cookie cutters.
Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
Explore reviews fromour online community
My sister is having a party at work on Wednesday and asked me to make something tallish. I’ve made other Recipes from Land O Lakes so I thought I would give this one a try. They turned out great.
I used more colors, red, yellow, orange, green, and brown. I sprinkled them with white crystallized sugar. It makes them look like they have frost on them.
An excellent cookie dough. Works well. With ALL cut-out cookie dough: Refrigerate well in small flat disks. Roll out and cut fairly quickly, then gather leftover dough into small disk and place in fridge or freezer to chill, and take out a new chilled disk. Keeping the remaining dough cold while you work is key. And I liberally flour the rolling surface. I note that there is another cut-out cookie recipe here at Land O Lakes that I prefer: it calls for orange juice instead of milk and lots more vanilla. However, there is a higher ratio of butter to flour, so the dough definitely needs to be kept chilled while you are working with it!