Sugar Cookie Crudité
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- 35 min
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Prep time ![]()
Ready in time- 12
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Servings - Easy
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Difficulty
Ingredients
Cookie Dough
-
1/4 cup I Can’t Believe It’s Not Butter!® Original Spread
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- 1/2 cup loosely packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cup all purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
Icing
- 1 1/2 cups confectioners sugar
- 1 teaspoon light corn syrup
- 2 tablespoons water
- a few drops gel food coloring
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
Cookie Dough
- Preheat oven to 350°F. In a medium bowl whisk flour, baking powder, cornstarch, and salt. Set aside.
- Use an electric mixer to beat I Can’t Believe It’s Not Butter!® Original Spread and brown sugar until fluffy. Add egg and vanilla extract and continue to beat for a few minutes.
- Reduce mixing speed to low and gradually add the dry ingredients until dough forms. Do not overmix.
- Transfer dough to a lightly floured piece of parchment paper. Have a bowl of flour close by. Roll the dough with a floured rolling pin until 1/4'' thick. If the dough is sticky, dust with a little more flour. Cut rolled out cookies into desired shapes and transfer to a cookie sheet. Bake for 7 minutes. Remove from baking sheet two minutes after they come out of the oven. Wait until cookies are completely cool to decorate.
icing
- Whisk confectioners sugar, light corn syrup, and water in a bowl. Add more water if icing is too thick or stiff. Alternatively, add a little bit more confectioners sugar if icing is too runny.
- To color icing, add a few drops of gel food color to bowl and mix well. Use a piping bag, small offset spatula, or the back of a spoon to decorate cookies.
