Cookie Swap

Cookie Swap



Makes: 16 (5-inch) cookies

  • 2 packages (17.5 ounces each) sugar cookie mix

  • 1⁄4 cup all-purpose four

  • 2 large eggs, lightly beaten

  • 2⁄3 cup butter, at room temperature

  • 2 teaspoons clear vanilla extract

  • 2 teaspoons whole milk

  • 3 containers (16 ounces each) white frosting

  • Red food-coloring paste

  • Green food-coloring paste


  • White decorator cookie icing

  • White, red, and green sanding sugar

  • Edible white glitter

  • Oyster pearls

  • Silver French dragées




Preheat oven to 350°F.

In a large bowl, stir together cookie mixes, flour, eggs, butter, vanilla, and milk until a stiff dough forms.

On lightly floured surface, roll dough to a 1⁄4-inch thickness. Using 5-inch cookie cutters, cut out cookies. Place on ungreased baking sheets.

Bake for 7 to 9 minutes, or until edges are light golden brown. Let cool on pans for 1 minute. Remove to wire racks to cool completely (about 1 hour). Place parchment paper under wire racks.

Gradually tint 1 container of frosting with red food coloring paste, stirring to achieve desired color. In the same manner, tint second container of frosting with green food coloring paste. Microwave all 3 containers of frosting on high (100%) in 20-second increments, stirring after each, until frosting is of pouring consistency.

Slowly pour desired (white, red, or green) frosting over cookies. Let stand for 10 minutes, or until set. Decorate cookies as desired with cookie icing and toppings.

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