• 4servings
  • 110minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup packed light brown sugar

  3. 1 teaspoon vanilla

  4. 2 cups all-purpose flour

  5. 1/4 teaspoon baking soda

  6. 1 1/2 teaspoons ground cinnamon or cardamom

  7. 1/3 cup whipping cream

  8. 48 miniature chocolate chips

  9. Red, black and yellow decorator sugar crystals

Instructions Jump to Ingredients ↑

  1. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes.

  2. Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets.

  3. Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar.

  4. Bake 6 to 8 minutes or until light brown and set.

  5. If you don’t have a cardinal-shaped cookie cutter, trace the outline of a cardinal from a coloring book, bird book or find one online and cut it out. Use a small paring knife in the dough to cut around outline to form the bird.

  6. For helpful tips on making cutout cookies, visit, click on "How-To" then "Baking Basics" then "Rolled Cookies."

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Cookie)

  9. Calories 50 (Calories from Fat 25),


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