I was super psyched when Pillsbury sent me their latest batch of Halloween-themed crafts, because while I'm sure it wasn't their primary goal, they actually ended up answering a question I've had for a long time:
Can you doctor refrigerated sugar cookie dough to make cutout cookies?
I've long wished it was so, because it would be so easy to test out decorating ideas if you could whip up a quick batch of cookies from a tube. But typically, the ones you buy spread too much to hold their shape.
In this clever recipe, the sugar cookie dough is fortified with additional flour to help them hold their shape, which then makes them the perfect canvas for decorating--around this time of year, these ghost designs are an awfully clever and cute use!
Here's the recipe.
Ghost Cutout Cookies
- 1 roll Pillsbury refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- Black decorating icing, as desired
- Heat oven to 350°F. In medium bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
- On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch ghost-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
- Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Meanwhile, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easier to smooth onto cookie.
- Frost and decorate cookies with black icing as desired, using photo as a guide.