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Sugar Cookies are probably one of my most favorite desserts. The cookie dough tastes better than chocolate chip cookie dough! I could just eat it with the spoon. The only problem I have with sugar cookies is the frosting – there is never enough! These delicious and easy Sugar Cookie Strips allow me to dip to my hearts content. We are big frosting lovers at our house, so this recipe is a hit!
Sugar Cookie Strips Recipe
The only problem I have with sugar cookies is the frosting – there is never enough! These delicious and easy Sugar Cookie Strips allow me to dip to my hearts content
Serving
Ingredients
- 1 cup butter
- ¾ cup granulated sugar
- 2 eggs
- 3 teaspoons vanilla extract
- ½ teaspoon salt
- 2¼ teaspoons baking powder
- 2½ cups flour
- sprinkles
- Frosting, I used betty crocker
- 6 drops food coloring, (I used green for St. Patrick's Day)
Instructions
- In a large bowl, cream together butter and granulated sugar.
- Mix in eggs and vanilla until combined.
- Add your salt, baking powder and flour.
- Mix until the batter is lump free.
- Cover and chill for at least one hour.
- Preheat oven to 350°F.
- Roll dough out into thin three inch wide strips (I cooked three strips on one pan).
- Pat sprinkles into the dough so they bake in and don't fall out easily.
- Bake for 9 minutes or until edges begin to harden and become gold on the bottom.
- Let cookies cool completely and cut into strips (I cut mine into 3 inch strips)
- Mix food coloring into frosting until fully combined.
- Dip cookie strips into frosting and enjoy!
Nutrition
Calories: 234 kcal · Carbohydrates: 26 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 258 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 410 IU · Calcium: 46 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Trying to figure out what the directions mean . . . before baking you roll the dough into three inch wide strips, then after baking you cut into three inch strips. For the post-baking cut, do you mean three inches long? Like, basically just make cuts every inch or so all along the length of the large three-inch-wide strip until you have a bunch of small three-inch long strips?
The finished cookie strips are about 3 x 1 inches. That’s perfect for dipping in the frosting.