Ingredients

The following ingredients have 4 Servings
  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
  • 1 tablespoon red cinnamon candies, finely crushed

Instruction

  • Heat oven to 375°F.
  • In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.