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Beach Blanket Sugar Cookies

 Beach Blanket Sugar Cookies
A hint of pumpkin pie spice in the homemade dough gives a mild taste twist to these crunchy sugar cookies. Canned frosting tinted with food coloring decorates the beach towel treats. (And don't forget to place one or two on the sandy area of the Seaside Gelatin Salad for a finishing touch.)
12 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon pumpkin pie spice
  • 1 can (16 ounces) vanilla frosting
  • Gel or liquid food coloring


  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Beat in egg. Combine the flour, baking powder and pumpkin pie spice;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 1 hour or until easy to handle.
  • Divide dough in half. On a lightly floured surface, roll each portion
  • into a 15-in. x 8-in. rectangle. Cut in half lengthwise; cut
  • widthwise into thirds, forming six strips. Place 1 in. apart on
  • ungreased baking sheets. Bend slightly if desired to form curves in
  • cookies.
  • Bake at 350° for 10-13 minutes or until edges are lightly
  • browned. Remove to wire racks to cool. Tint frosting with food
  • coloring; decorate cookies as desired. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 175 calories,

2 of 2

Beach Blanket Sugar Cookies (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 19 mg cholesterol, 97 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.