Name: Yeti Cookies
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1/2 cup sugar -; 1 large egg, room temperature -; 3/4 teaspoon vanilla extract -; 1/4 teaspoon almond extract -; 1-3/4 cups all-purpose flour -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/4 teaspoon baking powder -; 1 can (16 ounces) vanilla frosting -; 1 cup white sprinkles -; 3/4 cup blue decorating icing -; 1/4 cup black decorating icing -; 36 candy eyes -; Optional: Additional sprinkles and candies -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Yeti Cookies

1. 1/2 cup butter, softened -

2. 1/2 cup sugar -

3. 1 large egg, room temperature -

4. 3/4 teaspoon vanilla extract -

5. 1/4 teaspoon almond extract -

6. 1-3/4 cups all-purpose flour -

7. 1/2 teaspoon ground cinnamon -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon baking powder -

10. 1 can (16 ounces) vanilla frosting -

11. 1 cup white sprinkles -

12. 3/4 cup blue decorating icing -

13. 1/4 cup black decorating icing -

14. 36 candy eyes -

15. Optional: Additional sprinkles and candies -

How to cook deliciously - Yeti Cookies

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; cover and refrigerate until firm enough to roll, about 1 hour.

2. Stage

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.

3. Stage

Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.

4. Stage

To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container; store in the refrigerator.