These cookies are just as fun to make as they are to eat! You can make them for any holiday with a simple change in cutout and some food coloring!

  • | Medium
  • | 60 mins
  • | 15 servings
  1. In a small bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Add the Rodelle Vanilla Extract and Rodelle Almond Extract.
  4. Beat in buttermilk.
  5. Combine the flour, baking soda and salt; slowly add to the butter mixture until well combined.
  6. Cover and refrigerate overnight or until easy to handle.
  7. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
  8. Cut with floured cookie cutters.
  9. Place 1 inch apart on parchment lined cookie sheets.
  10. Bake at 350 degrees Fahrenheit for 6-7 minutes or until lightly browned.
  11. Remove and allow to cool on wire racks
  1. With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
  2. Add food coloring if desired.
  3. Frost the top of the cookies with one color, pipe a spiral on with another color.
  4. Drag a toothpick through the icing from the center to the cookie edge, causing the colors to swirl together.
  5. Decorate with frosting and candies or colored sugars if desired.


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
    1 cup buttermilk
  • 1 tbsp Rodelle Vanilla Extract
  • 1 tsp Rodelle Almond Extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 1 lb powdered sugar
  • 6 tbsp whole milk
  • 6 tbsp light Corn Syrup
  • 1 tsp extract of choice
  • black and orange food coloring

Mix all the ingredients together and portion into different bowls for different colors.

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