Checkered Flag Cookies

Checkered Flag Cookies
Prep 10 m
Chill 120 m
Bake 12 m
Decorate 60 m
Chill or overnight


Royal Icing:


  1. 1 of 4 In a large bowl, whisk together flour, baking powder and salt.
  2. 2 of 4 In a second large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg, milk and vanilla. On low speed, beat in flour mixture until just combined.
  3. 3 of 4 Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or as long as overnight.
  4. 4 of 4 Heat oven to 350 degree F. Roll out one dough disk to a 10-1/2-inch square (about 1/8-inch thickness). Trim slightly and then divide into 16 cookies. Place on ungreased baking sheets; bake at 350 degree F for 12 minutes until light golden around edges. Repeat with second half of dough, rerolling scraps, if desired. Remove cookies from baking sheets; cool on rack.

Prepare Royal Icing:

  1. 1 of 1 In large bowl, combine confectioners' sugar, powdered egg whites and water. Beat on high power with an electric mixture until good spreading consistency. transfer 1/3 to a small bowl. Tint black. Tint a second 1/3 of the frosting green. Leave the remaining 1/3 white. Frost some of the cookies solid white, some solid green and some in a checkered pattern (put white in one bag, black in another and alternate squares). Dry cookies on rack.
Nutrition Information for Checkered Flag Cookies
Servings Per Recipe:
Per Serving: 2 g sat. fat, 3 g Fat, total, 20 mg chol., 1 g pro., 21 g carb., 112 kcal cal., 0 g fiber, 345 mg sodium