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Sugar Cookies

  • Serves:

    35
This recipe's ingredients have been
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Ingredients


  • 1 Pouch Betty Crocker® Sugar Cookie Mix
  • 1 Egg
  • 1 Stick of Butter
  • 3/4 Cups Powdered Sugar
  • 1/4 Cups Splenda® No Calorie Sweetener, Granulated
  • 2 Tbsp. Margarine
  • 1 1/2 Tsp. Milk
  • 1/4 Tbsp. McCormick® Pure Vanilla Extract
  • 1 Pkg. Nestlé® Toll House® Semi-Sweet Chocolate Morsels
  • 1 Pkg. Jet-Puffed® Mini Marshmallows
Sugar Cookies

Instructions

  1. For Drop Cookies: 1 17.5 oz. pouch Betty Crocker Sugar Cookie Cookie Mix 1 Stick (1/2 cup) Butter, Margarine, or Spread, Softened (not melted) For Cutout Cookies: 1 17.5 oz. pouch Betty Crocker Sugar Cookie Cookie Mix 1/3 cup Butter, Margarine, or Spread, Softened (not melted) 1 egg
  2. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet).
  3. To make drop cookies: Stir cookie mix, 1 stick softened butter and 1 egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
  4. To make cutout cookies: Stir cookie mix, 1/3 cup softened butter and 1 egg in medium bowl until soft dough forms.Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 1 inch apart on ungreased cookie sheet.
  5. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing form cookie sheet. Cool completely; store in airtight container.

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