Emoji Cookie Cutter Set Recipes
From your Consultant Diane Mascote McRae * 925-417-6657 * www.pamperedchef.biz/dianemcrae
These recipes were designed for family fun! * designates adult help in this step.
Tip: Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide!
SHORTBREAD SUGAR COOKIES
FROZEN CHOCOLATE SANDWICH
COOKIES

½ cup (125 mL) butter, softened (1 stick)

½ cup (125 mL) powdered sugar

½ cup (125 mL) butter, softened (1 stick)

¼ tsp (1 mL) vanilla extract

½ cup (125 mL) powdered sugar

1 cup (250 mL) all-purpose flour

¼ tsp (1 mL) vanilla extract

Writing icing or decorating gel (optional)

¾ cup (175 mL) all-purpose flour, plus additional as needed

¼ cup (50 mL) unsweetened cocoa powder

Filling: Thawed frozen whipped topping or your favorite ice
cream, softened Colored sugars, sprinkles, nonpareils, or
candies for decorating (optional)
1. * Preheat the oven to 350°F (180°C).
2. Add the butter, powdered sugar, and vanilla to the Mixing
Bowl. Stir with the Funny Face Kitchen Scraper until well
blended. Stir in the flour and mix until a dough forms. You
may need to use your hands!
3. Move the dough to a well-floured surface. Roll dough out
until it’s ¼” (6 mm) thick (see cook’s tips).
4. Lightly dip the Emoji Cookie Cutters into flour and cut out
as many cookies as you can. Use the Nylon Turner to move
the cookies onto a cookie sheet. Collect the dough scraps
and repeat.
5. * Bake for 10–12 minutes, or until the edges of the cookies
are a light golden brown. Remove the cookie sheet from
the oven to a cooling rack and cool for 2. Use the turner to
move the cookies to a cooling rack.
6. When the cookies are fully cooled, decorate with icing or
gel.
Yield: 6-8 servings of 1 cookie
Nutrients per serving:
Calories 190, Total Fat 12 g, Saturated Fat 7 g, Cholesterol
30 mg, Sodium 100 mg, Carbohydrate 19 g, Fiber 0 g,
Sugar 7 g, Protein 2 g
Having a party? You can double this recipe to make 12–16
cookies!
1. * Preheat the oven to 350°F (180°C).
2. Add the butter, powdered sugar, and vanilla to the Mixing
Bowl. Stir with the Funny Face Kitchen Scraper until well
blended. Stir in the flour and cocoa powder until a dough forms. You
may need to use your hands!
3. Move the dough to a well-floured surface. Roll the dough
out until it’s ¼” (6 mm) thick (see cook’s tips).
4. Emoji Cookie Cutters into flour and cut out as many cookies as
you can. Use the Mini Nylon Turner to move the cookies onto a
cookie sheet. Collect the dough scraps and repeat.
5. * Bake for 10–12 minutes, or until the edges of the cookies
are set. Remove the cookie sheet from the oven to a
cooling rack and cool for 3 minutes. Use the Nylon
Turner to move the cookies to a cooling rack.
6. When the cookies are fully cooled, assemble the cookie
sandwiches: Scoop ¼ cup (50 mL) of filling onto the flat
side of 1 cookie. Gently press the remaining cookie on top
to seal. Roll the edges in sprinkles, if desired.
7. Freeze for at least 3 hours or until firm, then enjoy!
Yield: 8 servings of 1 sandwich cookie
Emoji Cookie Cutter Set Recipes
From your Consultant Diane Mascote McRae * 925-417-6657 * www.pamperedchef.biz/dianemcrae
These recipes were designed for family fun! * designates adult help in this step.
Tip: Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide!
FROZEN CHOCOLATE PEPPERMINT
SANDWICH COOKIES

1/2 cup (125 mL) butter, softened (1 stick)

1/2 cup (125 mL) powdered sugar

1/4 tsp (1 mL) vanilla extract

3/4 cup (175 mL) all-purpose flour, plus additional as needed

1/4 cup (50 mL) unsweetened cocoa powder

Peppermint or vanilla ice cream, softened

Crushed peppermint candies or candy canes (optional)
1. Preheat the oven to 350°F (180°C).
2. Add the butter, powdered sugar, and vanilla to the Mixing
Bowl. Stir with the Funny Face Kitchen Scraper until well
blended. Stir in the flour and cocoa powder until a dough
forms. You may need to use your hands!
3. Move the dough to a well-floured surface. Roll the dough
out until it’s ¼” (6 mm) thick (see cook’s tips).
4. Lightly dip the Emoji Cookie Cutters into flour and cut out
as many cookies as you can. Use theMini Nylon Turner to
move the cookies onto a cookie sheet. Collect the dough
scraps and repeat.
5. Bake for 10–12 minutes, or until the edges of the cookies
are set. Remove the cookie sheet from the oven to a
cooling rack and cool for 3 minutes. Use the Nylon Turner
to move the cookies to a cooling rack.
6. When the cookies are fully cooled, assemble the cookie
sandwiches: Scoop ¼ cup (50 mL) of filling onto the flat
side of 1 cookie. Gently press the remaining cookie on top
to seal. Roll the edges in candies, if desired.
7. Freeze for at least 3 hours or until firm, then enjoy!
Yield: 8 servings of sandwich cookies
LEMON SPLATTER COOKIES
Cookies

½ cup (125 mL) butter, softened (1 stick)

½ cup (125 mL) powdered sugar

½ tsp (2 mL) lemon extract

1 cup (250 mL) all-purpose flour
Decorating Icing

1¼ cups (300 mL) canned white frosting

Food coloring, any color
1. * Preheat the oven to 350°F (180°C).
2. Add the butter, powdered sugar, and lemon extract to
the Mixing Bowl. Stir with the Funny Face Kitchen
Scraper until well blended. Stir in the flour until the
mixture forms a dough. (The dough will be crumbly—you
may need to use your hands!)
3. Move the dough to a well-floured surface. Roll the dough
out with a rolling pin until it’s ¼” (6 mm) thick (see cook’s
tips).
4. Lightly dip the Emoji Cookie Cutters into flour and use the
flat sides to cut the dough into as many circles as you can.
Twist to cut through the dough! Use the Nylon Turner to
move the cookies to a cookie sheet. Collect the dough
scraps and repeat.
5. * Bake for 10–12 minutes, or until the edges of the cookies
are light golden brown. Remove the cookie sheet from the
oven to a cooling rack and cool for 2 minutes. Use the
turner to move the cookies to a cooling rack (with waxed
paper underneath it!) to cool completely.
6. * Put the frosting in the liquid Stackable Measuring Cup.
Microwave, uncovered, on HIGH for 30–45 seconds, or
until it’s thin and runny.
Emoji Cookie Cutter Set Recipes
From your Consultant Diane Mascote McRae * 925-417-6657 * www.pamperedchef.biz/dianemcrae
These recipes were designed for family fun! * designates adult help in this step.
Tip: Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide!
7. To make different colors, pour a small amount of frosting
into separate bowls. Add a couple drops of food coloring
and use a spoon to mix well.
4. * Repeat step 3 with the remaining dough half. Collect the
dough scraps from both halves and repeat rolling and
cutting.
8. Spoon white frosting onto the cookie’s centers and spread
it around. Immediately dip a fork into the colored icing and
gently splatter or swirl cookies to make your own designs.
5. Bake for 13–16 minutes, or until the cookies are a light
golden brown. Remove the cookie sheet from the oven to
a cooling rack and cool for 3 minutes. Use the turner to
move the cookies to a cooling rack.
Yield: 6-8 servings of 1 cookie
Nutrients per serving:
Calories 370, Total Fat 19 g, Saturated Fat 9 g, Cholesterol
30 mg, Sodium 180 mg, Carbohydrate 49 g, Fiber 0 g,
Sugar 35 g, Protein 2 g
Cook's Tips: Once your cookies are decorated and your
frosting is dry, you can cover and store them at room
temperature.
6. Put the chocolate morsels into a small microwavable bowl
and microwave on HIGH for 1–1 ½ minutes or until mostly
melted, stirring every 30 seconds.
7. Turn the cookies face-side down on a clean cookie sheet.
Place one end of a wooden stick in the center of each
cookie and spoon about ½ tbsp (7 mL) of melted chocolate
on top of the stick; spread it around to make a 1½” (4-cm)
circle.
8. Refrigerate the cookies for 15 minutes, or until the
chocolate is set. (Don’t pick up the cookie pops using the
sticks until the chocolate is set.)
Yield: 18 servings of 1 cookie pop
Nutrients per serving:
Calories 200, Total Fat 11 g, Saturated Fat 3 g, Cholesterol
5 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 1 g, Sugar
13 g, Protein 4 g
Cook's Tips: Decorate your cookies with sprinkles. Yum!
PEANUT BUTTER COOKIE POPS

1 pkg (18 oz or 468 g) refrigerated sugar cookie dough

½ cup (125 mL) all-purpose flour, plus additional as needed

½ cup (125 mL) creamy peanut butter

½ cup (125 mL) milk chocolate morsels

18 Flat wooden sticks with round ends
1. * Preheat the oven to 350°F (180°C).
2. Crumble the cookie dough into the Mixing Bowl. Stir in the
flour and peanut butter with the Funny Face Kitchen
Scraper until well blended. You may need to use your hands!
3. Divide the dough in half. Move the dough to a floured
surface. Roll the dough out with a rolling pin until it’s ¼” (6
mm) thick (see cook’s tip). Lightly dip the Emoji Cookie
Cutters in flour and cut out as many cookies as you can.
Use the Mini Nylon Turner to move the cookies onto a
cookie sheet
Emoji Cookie Cutter Set Recipes
From your Consultant Diane Mascote McRae * 925-417-6657 * www.pamperedchef.biz/dianemcrae
These recipes were designed for family fun! * designates adult help in this step.
Tip: Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide!
GINGERBREAD COOKIE FACES
SALT DOUGH ORNAMENT FACES

1 pkg (18 oz or 468 g) refrigerated sugar cookie dough

3/4 cup (175 mL) all-purpose flour, plus additional as needed

2 tbsp (30 mL) molasses

3/4 tsp (4 mL) ground cinnamon

1/2 tsp (2 mL) ground ginger
1. Preheat the oven to 225˚F (107˚C).

1/8 tsp (0.5 mL) ground cloves
2. Add the flour and salt to the Mixing Bowl. Stir with
the Funny Face Kitchen Scraper until well blended. Let
stand 3 minutes. (See Cook’s Tip).
3. Move the dough to a well-floured floured surface. Roll the
dough out with a rolling pin until it’s ¼” (6 mm) thick (see
Cook’s Tip).
1. *Preheat the oven to 350˚F (180˚C).
2. Crumble cookie dough into the Mixing Bowl. Stir in the
flour, molasses, and spices until well blended using
the Funny Face Kitchen Scraper until well blended. You
may need to use your hands!
3. Divide the dough in half. Move the dough to a floured
surface. Roll the dough out with a rolling pin until it’s ¼” (6
mm) thick (see Cook’s Tip).Lightly dip the Emjoi Cookie
Cutters in flour and cut out as many cookies as you can.
Use the Mini Nylon Turner to move the cookies onto a
cookie sheet.
4. * Repeat step 3 with the remaining dough half. Collect the
dough scraps from both halves and repeat rolling and
cutting.
5. Bake for 11-13 minutes or until the cookies are light
golden brown. Remove the cookie sheet from the oven to
a cooling rack and cool for 3 minutes. Using the turner to
move the cookies to a cooling rack.

1 cup (250 mL) all-purpose flour, plus additional as needed

1/2 cup (125 mL) salt

1/2 cup (125 mL) warm water
4.
Lightly dip the Emjoi Cookie Cutters in flour. Cut out as
many ornaments as you can. Using theMini Nylon
Turner to move the ornaments to a cookie sheet.
5. Using a drinking straw or skewer, cut a hole in the top of
the ornaments.
6. Bake 2½ hours, turning ornaments over halfway through
the bake time. Remove the cookie sheet from the oven to
a cooling rack. Using the turner, transfer the ornaments to
the cooling rack.
7. When completely cooled, decorate as desired (see Cook’s
Tip).
Yield: 8 servings of ornaments
Yield: 13-14 servings of cookies
Cook's Tips:
Nutrients per serving:
Dough can be colored using food coloring. Add enough
food coloring until desired shade is reached.
(1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g,
Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g,
Fiber 1 g, Sugars 14 g, Protein 2 g
Ornaments can be decorated by outlining faces with glue
and sprinkling with glitter. Acrylic paint or opaque paint
markers can also be used. Dry completely. Insert ribbon or
string through holes and tie to hang.