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Poinsettia Sugar Cookies

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Poinsettia Sugar Cookies
  • Prep 40 min
  • Total 50 min
  • Ingredients 5
  • Servings 24
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Updated Sep 18, 2020

Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and food color until blended and color is even. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Remove half the dough, and refrigerate remaining dough until needed.
  • 2
    Shape dough into 12 (1 1/4-inch) balls; roll in red sugar and place 2 inches apart on ungreased cookie sheets. With thin sharp knife dipped into flour, cut each ball into 6 wedges, cutting 3/4 of the way down into ball but not through bottom. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake). Repeat with remaining dough and red sugar.
  • 3
    Bake 10 to 12 minutes or until set and edges just begin to brown. Immediately press 1 gumdrop in center of each cookie. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store in tightly covered container.

Tips from the Pillsbury Kitchens

  • tip 1
    Cut each ball in 6 wedges, cutting 3/4 of the way down but not through bottom. Spread wedges apart slightly.

Nutrition Information

120 Calories, 4g Total Fat, 0g Protein, 20g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
60mg
2%
Potassium
10mg
0%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
13g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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