The Best Cutout Cookie Recipe


There are ghosts flying around my kitchen.

Mama's High Strung- Best Cutout Cooke Recipe

Halloween starts the deluge of sweet treats and eats in my home,* and I’ve finally come up with the best cutout cookie recipe ever! These are so buttery and delicious, I know this will become my go-to cookie recipe for the holidays. The secret is to use superfine sugar!

Since I was making the cookies from scratch, I turned to Wilton to help me make everything else easier.

I’ve always struggled to get the thickness of these cookies just right, so I really liked using the Rolling Pin Guide Rings. You slip the rings on  either end of the Rolling Pin and roll out the dough to a perfect ⅛-inch thickness.

I used the Royal Icing Mix to give the cookies a smooth, glossy finish. This is such an easy way to make your cookies look like they came from a fancy-do bakery! The finishing touch? The fun Candy Eyeballs and Black Icing Color I used for the mouth. I ordered these items on line, but you can also find them at Michael’s and other craft stores.

So, go ahead and let the ghosts fly in your kitchen! Don’t forget to print or bookmark this cookie recipe… you’re going to love it for all of your holiday cut-out cookies!

*That’s actually a lie. There are always sweet treats and eats in my home because I have a wicked sweet tooth. 

Best Cutout Cookie Recipe-Mama's High Strung


Creative K Kids
A savory Feast

The Kitchen Think: Girl Scouts Get Social


You go girl!mtc_thinmint_abc

Tomorrow is the first annual National Girl Scout Cookie Day  and this year the gals in green are working social media like a boss.

✔ Twitter: @girlscouts #onemorebox

✔ App: available for iPhone or Android

✔ YouTube: How to Buy Cookies (really?)

✔ Facebook: Enter the One-Day Only Contest!

✔ Pinterest: Pin Your Cookie

✔ Blog: Updates On GS Cookie Day

See what I mean… I’m not exaggerating!girlscoutscookietruck

And if you happen to be in New York City, look for the Girl Scout Cookie Food Truck. Again… no joke. They’ll be tweeting exactly where they’ll be selling all your faves: Thin Mints, Do-Si-Dos and Samoas.

Wonder if they’ll also have that new shitake mushroom-infused cookie, Mango Crèmes? (No, I’m not kidding…)

Not quite sure about that one yet…










Plated + Served: Snickerdoodle Ice Cream Sandwiches


Summer is about taking it easy… and that means creating shortcuts in the kitchen when you can, so you get out of there fast and do all that other fun stuff that you can’t do when there’s snow on the ground and it’s 22-degrees outside!

We whipped up some Snickerdoodle Ice Cream Sandwiches yesterday that almost disappeared before dinner because the smell of the cinnamon and the creamy sweet taste of the ice cream dripping down our fingers was nearly too much to resist.

First I’m going to tell you how YOU are going to make these (in a way that will make it easier), and then I’m going to tell you how MAMA made these (because she had a little bit of extra time).



1. Buy Snickerdoodle Cookie Mix at the grocery store. When you make the recipe according to the package directions, use a teaspoon instead of a tablespoon to measure out the cookie dough before putting it on the baking sheet. This will make the cookies small enough for an individual ice cream sandwich.

2. Buy Cinnamon Ice Cream. If you can’t find any, buy plain ol’ vanilla ice cream and sprinkle a little cinnamon on top of the ice cream before you put the second cookie on top to make the sandwich.

3. Make sure the cookies are completely cool before assembling the ice cream sandwiches. Spoon about 2 tablespoons of ice cream on the bottom (the side that was on the cookie sheet) of the first cookie, add a little cinnamon if needed, and top with the second cookie, bottom side down.

4. Put them in the freezer as you work so they can harden up… and you won’t eat them all ahead of time!


1. I bought Snickerdoodle Cookie Mix, and used a teaspoon to make the cookies.

2. I made homemade ice cream, adding two teaspoons of cinnamon to the basic recipe in Jeni’s Splendid Ice Cream at Home Cookbook.

3. When the cookies were completely cool, I spooned about 2 tablespoons of ice cream on the bottom of one cookie and topped it (bottom side down) with another cookie.

4. I put them in the freezer as I went along so they’d harden up.

If you can’t tell… Mama is practically addicted to ice cream… and that’s just fine with the fam, because it means more homemade treats for them. I have a great idea for yet another ice cream sandwich, but you’re going to need to check back next week to see what it is!

Stay tuned…


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: