These crisp sugar cut-out cookies can be decorated to capture the spirit of your occasion.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder
3 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Combine 1 cup butter, sugar, and egg in large bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough into thirds; wrap in each plastic food wrap. Refrigerate at least 2 hours or until firm.
Heat oven to 400°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake 6-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired. .
- For easy decorating, spoon frosting into resealable plastic food bag. Cut off tip of one corner to create a decorating tip.
- After frosting has set, place sheet of waxed paper between cookies. Store in airtight container up to 5 days or freeze unfrosted cookies in airtight container up to 3 months.
Sandwich Cookies: Spread frosting on bottom of one cookie; top with another cookie.
Chocolate Dipped Cookies: Melt 2 cups real semi-sweet chocolate chips and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring constantly, 4-6 minutes or until melted. Dip half of each cookie into chocolate. Place on waxed paper-lined cookie sheet; refrigerate until chocolate is firm.
Drizzled Cookies: Drizzle cookies with melted chocolate as directed above.