Sugar Cookie Cutouts - (Bisquick)

Sugar Cookie Cutouts - (Bisquick) created by tonyadetten

Recipe posted by request. From a Bisquick cookbook, "In the Kitchen With Kids" section. **Note refrigeration time for dough.

Ready In:
1hr 7mins
Serves:
Yields:
Units:

ingredients

directions

  • In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
  • Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
  • Heat oven to 400*.
  • Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
  • (Keep remaining dough refrigerated until ready to roll).
  • Cut into desired shapes with cookie-cutters.
  • Place about 2 inches apart on ungreased cookie sheet.
  • If using, sprinkle with colored sugar/decorating sugars.
  • Bake 5-7 minutes, until edges are light brown.
  • Place on wire rack to cool.
  • Ice if desired.
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RECIPE MADE WITH LOVE BY

@newspapergal
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@newspapergal
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"Recipe posted by request. From a Bisquick cookbook, "In the Kitchen With Kids" section. **Note refrigeration time for dough."

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  1. sissull
    Hi, i'm running low on butter and cant get our to restock. Could I use Crisco butter shortening instead?
  2. tonyadetten
    Sugar Cookie Cutouts - (Bisquick) Created by tonyadetten
  3. tonyadetten
    Sugar Cookie Cutouts - (Bisquick) Created by tonyadetten
  4. tonyadetten
    I tried this because I had plenty of Bisquick. It was so easy and delicious. I separated the dough into fourths to refrigerate so it was easy to keep the dough chilling while I rolled them. The dough rolled perfectly. The cookies don't expand much so they keep their shape. I recommend removing them from the pan within 2 minutes of removing them from the oven or they stick to the pan.
  5. MamaNayNay
    Great flavor and super easy. Really liked the taste the almond extract added - a little twist! The tip to roll out only a portion of the dough at a time was a big help. If it gets too warm, the dough starts to get sticky, etc. Will be coming back to this recipe for years. Thanks for sharing!
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