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Giant Dinosaur Cookies Recipe

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Giant Dinosaur Cookies Recipe
Giant Dinosaur Cookies Recipe photo by Taste of Home
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Giant Dinosaur Cookies Recipe

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Decorated sugar cookies for dessert delighted the young dinosaur lovers at our party. I had a lot of fun frosting the shapes and decorating them with mini-chocolate chip "eyes" and colorful candy spots to give them character. —Robin Werner, Brush Prairie, Washington
MAKES:
12-24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
12-24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • Food coloring, optional
  • 1 can (16 ounces) vanilla frosting
  • Miniature or regular semisweet chocolate chips
  • Sliced gumdrops or small decorating candies

Directions

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture, 1 cup at a time, mixing well after each addition (dough will be very stiff). Divide into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut cookies with a dinosaur cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Bake at 400° for 7-9 minutes for small cookies and 10-12 minutes for large cookies or until lightly browned around the edges. Cool 1-2 minutes before removing to wire racks. Add food coloring to frosting if desired. Frost cookies. Decorate with chocolate chips for eyes and candies for spots. Yield: about 2 dozen 4-inch cookies or 1 dozen 8-inch cookies.
Originally published as Giant Dinosaur Cookies in Taste of Home August/September 1997, p37

Nutritional Facts

1 each: 243 calories, 11g fat (6g saturated fat), 29mg cholesterol, 152mg sodium, 33g carbohydrate (20g sugars, 0 fiber), 2g protein.

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • Food coloring, optional
  • 1 can (16 ounces) vanilla frosting
  • Miniature or regular semisweet chocolate chips
  • Sliced gumdrops or small decorating candies
  1. In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture, 1 cup at a time, mixing well after each addition (dough will be very stiff). Divide into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut cookies with a dinosaur cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Bake at 400° for 7-9 minutes for small cookies and 10-12 minutes for large cookies or until lightly browned around the edges. Cool 1-2 minutes before removing to wire racks. Add food coloring to frosting if desired. Frost cookies. Decorate with chocolate chips for eyes and candies for spots. Yield: about 2 dozen 4-inch cookies or 1 dozen 8-inch cookies.
Originally published as Giant Dinosaur Cookies in Taste of Home August/September 1997, p37

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