Comida Kraft
Recipe Box

Sugar Cookie Cutouts

Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

21 servings, 2 cookies each

Grab the sprinkles and your rolling pin and rock these gorgeous (and delicious) Sugar Cookie Cutouts. Check out the choco-orange and spiced variations too.

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What You Need

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Make It

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  • Beat first 4 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 min.
  • Heat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes with 3-inch cookie cutters. Sprinkle with colored sugar. Place, 2 inches apart, on greased baking sheets.
  • Bake 10 to 12 min. or until edges begin to brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Size Wise

These colorful cookies make great additions to your holiday gift baskets.

Choco-Orange Cookies

Prepare dough as directed, adding 1 Tbsp. orange zest with the flour and baking soda. Shape into 2 (8-inch) logs; wrap in plastic wrap. Refrigerate 1 hour. Heat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Melt 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate as directed on package; drizzle over cookies. Let stand until firm. Makes 30 servings, 2 cookies each.

Spiced Cookies

Prepare dough as directed, adding 1 tsp. each ground cinnamon, ground ginger and ground nutmeg with the flour and baking soda. Refrigerate 30 min. Meanwhile, mix additional 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Heat oven to 350°F. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in remaining cinnamon-sugar mixture. Bake 10 to 12 min. or until lightly browned. Makes 21 servings, 2 cookies each.

Servings

  • 21 servings, 2 cookies each

Nutritional Information

Serving Size 21 servings, 2 cookies each
AMOUNT PER SERVING
Calories 190
Total fat 10g
Saturated fat 6g
Cholesterol 30mg
Sodium 130mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I just made these tonight and they are fabulous! I just made these tonight and they are fabulous!!! The flavor is wonderful, the cookie is moist and the best part... it kept its shape!!! I'm a quick cook by nature and I usually just buy the tube and cut and bake. They always flatten out and become more like dry wafers. If this recipe wasn't so easy, I'd have never tried it, but I'm glad I did! I did refrigerate them for several hours only because I didn't get to them sooner. I also baked them for 10 minutes and didn't let them get golden for fear they would dry out. No worries on that one. Perfect, perfect, perfect!! This recipe's a keeper :)
Date published: 2011-12-19
Rated 5 out of 5 by from After years and multiple recipes in search for a "great" sugar cookie, I have finally found it. After years and multiple recipes in search for a "great" sugar cookie, I have finally found it. This recipe was so much fun to make. We made a batch and took it to a Valentines party. We also had enough dough that we were able to make some the next day as a Sunday afternoon snack. I used the heart shaped cookie cutters and red sugar, red gel, pink icing and left some the cookies plain. Everyone loved them and the hostess asked to keep the rest so she could share with her Sunday School class. I will use this recipe for Easter as well with bunny/easter egg cutouts. Great recipe!!
Date published: 2006-02-13
Rated 5 out of 5 by from I read the reviews before baking these today with great apprehension. I read the reviews before baking these today with great apprehension. I even had my stand by recipe which I always used previously just in case. To my surprise, these did not stick even to my rolling pin. I followed directions except used almond extract in lieu of vanilla. I made sure I floured my rolling pin as well as cutting board. Had no cookie cutters so used a glass. They came out awesome!!!! Would definitely recommend & glad I took the chance. Wicked easy to make & had everything in house except cream cheese
Date published: 2011-12-11
Rated 1 out of 5 by from Moderately pleasing taste (due to the crushed Life Savers on top! Moderately pleasing taste (due to the crushed Life Savers on top!), but a royal pain in the neck to make. The dough was entirely too sticky. I refrigerated dough overnight, but that was of little help. More flour probably would have helped some, but by the time I thought of that, I was out of the spirit. I made 2 logs and cut the cookies with a sharp knife, baked, put crushed candies on top. Done with this recipe...forever...definitely not worth the effort for so little return in taste!
Date published: 2012-12-09
Rated 5 out of 5 by from These cookies were excellent. These cookies were excellent. I'm not sure what some people are doing wrong. The dough is slightly sticky and I do recommend leaving it in the fridge for an hour. I didn't really have enough flour left over for rolling but used powdered sugar on the last batch that I rolled out. The cookies were soft, moist and yummy. I passed them out for a Valentine's day and got rave reviews. I'm already planning to use bunny cut-outs for Easter!
Date published: 2008-02-14
Rated 5 out of 5 by from I did find it hard to roll, but if they were cooled in log form for 2 hours and rolling it on... I did find it hard to roll, but if they were cooled in log form for 2 hours and rolling it on something it was better. Instead of using flour on my surface, i used a lot of a 10x sugar and cinnamon mixture and they were very good and gave a new flavor. You couldnt tell it was rolled in it and could decorate as normal. I rolled them out extremely thing and they didnt burn but were sightly more crispy, which some people like.
Date published: 2007-12-13
Rated 5 out of 5 by from These cookies are super easy and great! These cookies are super easy and great! My only recommendations are to cool the dough longer (I let it stay in the fridge overnight and they were fine) and roll them thicker than 1/8". And when you bake them keep your eyes peeled for the slightest browning on the edges, and take them out to cool immediately. They yeild a softer moister cookie otherwise they tend to overbake a bit. YUM!
Date published: 2007-12-03
Rated 4 out of 5 by from I am a health nut, so I used the healthiest ingredients I could find & they still came out moist &... I am a health nut, so I used the healthiest ingredients I could find & they still came out moist & delicious! I kept the dough in the fridge for 2-3 hours because there were some things I had to do in between baking & life! The dough was very easy to work with. I ended up keeping the cookies in the oven for 15 minutes & then removed them right away. Very pleasing to the taste buds.
Date published: 2007-12-13
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