Red Chapeau Sugar Cookies Recipe

5 1
Red Chapeau Sugar Cookies Recipe
Red Chapeau Sugar Cookies Recipe photo by Taste of Home
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Red Chapeau Sugar Cookies Recipe

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5 1
Publisher Photo
Red sprinkles and a purple frosting sash add flair to these crisp cutout cookies from Patsy Snyder of Rural Hall, North Carolina. For a fun party activity, have guests decorate their own cookies.
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons lemon extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Red colored sugar or decorating frosting, optional

Directions

In a large bowl, cream butter and brown sugar. Beat in eggs and extract. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut with a floured 6-in. hat-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
Sprinkle with red colored sugar if desired. Bake at 350° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. Decorate with frosting if desired. Yield: 5 dozen.
Originally published as Red Chapeau Sugar Cookies in Taste of Home August/September 2007, p47

Nutritional Facts

1 each: 92 calories, 3g fat (2g saturated fat), 15mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons lemon extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Red colored sugar or decorating frosting, optional
  1. In a large bowl, cream butter and brown sugar. Beat in eggs and extract. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  2. Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut with a floured 6-in. hat-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
  3. Sprinkle with red colored sugar if desired. Bake at 350° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. Decorate with frosting if desired. Yield: 5 dozen.
Originally published as Red Chapeau Sugar Cookies in Taste of Home August/September 2007, p47

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