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recipe image Sugar Cookie Crudité

Sugar Cookie Crudité

Sugar Cookie Crudité

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  • Prep time
    35 min
  • Ready in time
    45 min
  • Servings
  • Difficulty


Cookie Dough
  • 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


Cookie Dough
  1. Preheat oven to 350°F. In a medium bowl whisk flour, baking powder, cornstarch, and salt. Set aside.
  2. 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.
  3. Reduce mixing speed to low and gradually add the dry ingredients until dough forms. Do not overmix.
  4. 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.
  1. 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.
  2. 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.

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