Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/4
teaspoons ground cinnamon
3/4
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1
tablespoon red cinnamon candies, finely crushed
Preparation
Heat oven to 375°F.
In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
