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Scottie Cookies

 Scottie Cookies
These decked-out doggies are all bundled up in colorful sweaters for the holidays. The frosted sugar cookies are almost too adorable to eat! — Taste of Home Test Kitchen
84 ServingsPrep: 2-1/2 hours + chilling Bake: 10 min./batch + standing


  • 1/2 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 2 tablespoons cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon light corn syrup
  • 4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups confectioners' sugar
  • 3 tablespoons cream cheese, softened
  • 4-1/2 teaspoons light corn syrup
  • 3 to 4 tablespoons 2% milk
  • Black liquid food coloring
  • 4 cups confectioners' sugar
  • 6 tablespoons warm water (110° to 115°)
  • 3 tablespoons meringue powder
  • Red and green paste food coloring
  • Assorted sprinkles


  • In a large bowl, cream the butter, shortening, cream cheese and sugar

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Scottie Cookies (continued)

Directions (continued)

  • until light and fluffy. Beat in the eggs, vanilla and corn syrup.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture and mix well.
  • Divide dough in thirds. Shape each into a ball, then flatten into a
  • disk. Wrap in plastic wrap and refrigerate for 2 hours or until easy
  • to handle.
  • On a lightly floured surface, roll one portion of dough to 1/4-in.
  • thickness. Cut with a floured 3-in. dog-shaped cookie cutter. Place
  • 1 in. apart on parchment paper-lined baking sheets. Repeat with
  • remaining dough.
  • Bake at 375° for 7-9 minutes or until edges are lightly browned.
  • Remove to wire racks to cool completely.
  • For frosting, in a large bowl, combine the confectioners' sugar,
  • cream cheese and corn syrup. Add enough milk to make a thin
  • spreading consistency. Divide in half; tint one half with black food
  • coloring and leave remaining half plain.
  • For royal icing, in a large bowl, combine the confectioners' sugar,
  • water and meringue powder; beat on low speed just until combined.
  • Beat on high for 4-5 minutes or until stiff peaks form. Divide in
  • half; tint one portion red and the other green. (Keep unused icing
  • covered at all times with a damp cloth.)
  • Decorate cookies as desired with frosting, icing and sprinkles. Let
  • dry at room temperature for several hours or until firm. Store in an
  • airtight container in the refrigerator. Yield: 7 dozen.
Nutritional Facts: 1 cookie equals 99 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 35 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.