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Red Chapeau Sugar Cookies

 Red Chapeau Sugar Cookies
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.
60 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
Nutritional Facts: 1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 57 mg sodium,

2 of 2

Red Chapeau Sugar Cookies (continued)

Nutritional Facts: 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.