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Lucky Cookie Cutouts

It doesn't take the luck of the Irish to make a good cookie, just a good recipe!

Step-by-Step Instructions

Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Beat at low speed until well mixed.

Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm.

Heat oven to 375°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake 7-10 minutes or until edges are very lightly browned. Cool completely.

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; beat at medium speed until powdered sugar is moistened. Continue beating until mixture is smooth, adding additional water, if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Glaze cooled cookies. Add decorator candies, if desired. Let stand 1 hour or until glaze hardens.

Prep Time: 45 Minutes

Bake Time: 7-10 Minutes

Servings: 42 cookies

1 cup butter, softened

1 (3-ounce) package cream cheese, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

3 cups all-purpose flour


2 1/2 cups powdered sugar

2 tablespoons water

1 tablespoon butter, softened

1 tablespoon light corn syrup

1/2 teaspoon vanilla or almond extract, if desired
Food color, if desired

Decorator candies, sugars, etc., if desired

Recipe provided by Land O'Lakes, a member of
the Home Baking Association