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Sugar Star & Flag Cookies

 Sugar Star & Flag Cookies
A favorite cookie to send to troops overseas, these soft sugar cookies ship well and taste great!—Susan Whetzel, Pearisburg, VA
120 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Decorating icing and/or colored sugars


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Beat in eggs and extracts. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture and mix well.
  • Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on
  • ungreased baking sheets. Sprinkle with colored sugars as desired.
  • Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes
  • before removing from pans to wire racks to cool completely. Decorate
  • with icing and additional sugars if desired. Yield: 10 dozen.

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Sugar Star & Flag Cookies (continued)

Editor's Note: If shipping these cookies, consider decorating with royal icing (recipe also in Recipe Finder).
Nutritional Facts: 1 cookie equals 51 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 42 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.