Copycat Great American Cookies Sugar Cookies Food

COPYCAT GREAT AMERICAN COOKIES SUGAR COOKIES

Steps:

• Preheat your oven to 350 degrees. Grease a large baking sheet.
• In a large mixing bowl combine the dry ingredients.
• Add in the wet ingredients and then mix well with a hand mixer for about three minutes.
• Roll the dough into small balls and space about two inches apart.
• Top with sprinkles.
• Bake cookies for ten minutes. They will be slightly golden but if you bake them too long they won't have the same soft texture as the original.

GREAT AMERICAN COOKIE SUGAR COOKIES

Steps:

• Cream shortening, butter and sugar. Add eggs, lemon, vanilla and sour cream. Mix until well combined and smooth. Add sifted dry ingredients and mix until well combined.
• Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass or roll out and cut into shapes.
• Bake at 350 degrees F just until the edges start turning color (7-10 minutes). Time will vary depending on how large and thick you made your cookies. It is important not to over-bake if you want the texture to remain chewy and soft. Frost and decorate as desired.

GREAT AMERICAN COOKIE DOMINO COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
• In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of your standing mixer, cream butter and sugar on medium speed until fluffy and light in color (1 minute). Add eggs one at a time, beating after each. Beat in vanilla.
• With the mixer set on low speed, slowly add flour mixture until it is completely mixed inches Fold in white chocolate chunks.
• Scoop with a large cookie scoop onto prepared baking sheets, 3 inches apart. Bake for about 9 minutes, or until edges are just set. Middles will not look done, they will set upon cooling.

GREAT AMERICAN COOKIE DOUBLE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugars until fluffy and pale yellow in color. Beat in eggs and vanilla until well combined.
• In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well. Add your chocolate chips and mix well.
• Either scoop dough in heaping tablespoons or roll into large balls and place approximately 3 inches apart on a lightly greased cookie sheet.
• Before you put them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie. (This ensures the big, mall cookie appearance.)
• Bake for 9 minutes. (They will look underdone but they aren't. ) Let them cool on the cookie sheet for approximately 5-8 minutes, then move gently onto a wire rack to finish cooling.

SNICKERDOODLE - GREAT AMERICAN COOKIE CO. COPYCAT

Steps:

• In a large bowl, cream together the shortening and sugars with an electric mixer on high.
• Add egg, vanilla, salt, baking soda and cream of tartar.
• Mix on high until smooth and well incorporated.
• Add flour and mix well.
• Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
• In a small bowl, combine sugar and cinnamon for topping.
• With your hands, roll the dough into balls about the size of a golf ball.
• Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
• Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).