Spring-Into-Easter Cutouts Recipe | Quaker Oats

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  • 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 1 Cup(s) granulated sugar
  • 1 Egg(s)
  • 2 Tablespoon(s) low-fat (1%) milk
  • 1 Teaspoon(s) vanilla
  • 2-1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • Assorted small candies or colored sugars
  • Egg glaze

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Cooking Instructions

In large bowl, beat margarine and sugar until creamy. Add egg, milk and vanilla; beat well. Add combined flour, oats, baking soda and salt; mix well. Divide dough in half for easier handling. Cover; chill 2 to 3 hours. Heat oven to 350ºF. Roll out dough to 1/8-inch thickness on lightly floured surface. Cut with floured 2 to 3-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with candies and colored sugars or brush with egg glaze. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


For Egg Glaze: Combine 1 egg yolk and 1/4 teaspoon water; divide into three small dishes. Tint each with food coloring. With small brush, paint glaze on cookies as desired. Bake as directed above.

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