Double Sided Sugar Cookies Recipe By Tasty Food

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DOUBLE-SIDED COOKIES RECIPE BY TASTY



Double-Sided Cookies Recipe by Tasty image

Ever have trouble deciding what your favorite cookie is? With these, you don't have to choose! One part oatmeal chocolate chip, one part chocolate peanut butter, all delicious! This batch makes about 40 cookies - if you don't want to make them all at once, freeze the cookie dough balls for ready-to-bake cookies whenever you need a sweet pick-me-up!

Provided by Tresha Lindo

Categories     Desserts

Time 52m

Yield 40 cookies

Number Of Ingredients 18

1 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup old fashion oat
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 ½ cups all purpose flour
¼ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 stick unsalted butter
1 cup creamy peanut butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  • Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
  • In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
  • Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
  • Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY



How to Make the Best Sugar Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white

Provided by Scott Loitsch

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 17

24 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons cream cheese, softened
1 large egg
2 large egg yolks
1 teaspoon McCormick® vanilla extract
½ teaspoon McCormick® almond extract
1 teaspoon kosher salt
3 ½ cups all purpose flour, plus more for dusting
½ teaspoon baking powder
2 teaspoons cream of tartar
4 cups powdered sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
gel food coloring, of your choice
water, as needed
¼ cup pasteurized egg white

Steps:

  • Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
  • Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
  • Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
  • Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
  • When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
  • On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
  • Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
  • Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
  • To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
  • Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
  • Decorate the cookies as desired.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY



The Softest Sugar Cookies Ever Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles

Provided by Julie Klink

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 13

3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
1 egg
½ cup sour cream
1 teaspoon vanilla extract
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
food coloring, for decorating
sprinkles, for decorating

Steps:

  • In a medium bowl, whisk the flour, baking soda, and salt to combine.
  • In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
  • Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
  • Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
  • Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
  • Frost the cooled cookies and decorate as you wish.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams

EASY SUGAR COOKIES



Easy Sugar Cookies image

Quick and easy sugar cookies. This quick and easy sugar cookie recipe is perfect for any occasion, and can be made with just the basic ingredients you already have in your cupboard.

Provided by andrew

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 7

2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  • Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
  • Cream the butter and sugar.
  • Beat in the egg and vanilla extract.
  • Once combined, slowly blend in the dry ingredients until evenly mixed.
  • Searate dough into tablespoon-sized balls.
  • Place onto an ungreased cookie sheet.
  • Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.

Nutrition Facts : Calories 102.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 19.1, Sodium 86.1, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9

SUGAR COOKIES



Sugar Cookies image

This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

Steps:

  • Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

DOUBLE SUGAR COOKIES



Double Sugar Cookies image

Double the sugar, double the deliciousness. These chewy cookies are not to be missed!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 120

Number Of Ingredients 11

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
1 cup vegetable oil
1 teaspoon vanilla
2 eggs
4 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Colored sugar

Steps:

  • In large bowl, beat granulated sugar, powdered sugar and butter with electric mixer on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
  • On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
  • Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
  • Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g

DOUBLE BUTTERSCOTCH COOKIES



Double Butterscotch Cookies image

This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Steps:

  • In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE-SIDED SUGAR COOKIES RECIPE BY TASTY



Double-Sided Sugar Cookies Recipe by Tasty image

Here's what you need: unsalted butter, powdered sugar, vanilla extract, large eggs, all-purpose flour, salt, yellow food coloring, red food coloring, blue food coloring, black food coloring, green food coloring, electric hand mixer, food-safe glove

Provided by Claire Nolan

Categories     Bakery Goods

Yield 24 cookies

Number Of Ingredients 13

1 ½ cups unsalted butter, 3 sticks, softened
3 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
4 large eggs
5 cups all-purpose flour
½ teaspoon salt
10 drops yellow food coloring
10 drops red food coloring
10 drops blue food coloring
5 drops black food coloring
10 drops green food coloring
electric hand mixer
food-safe glove

Steps:

  • Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
  • Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
  • Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
  • Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don't dry out.
  • Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
  • Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
  • Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
  • Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
  • Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
  • Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
  • Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
  • Place the red triangle on top and trim the edges with a bench scraper or knife.
  • Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  • Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
  • Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
  • Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
  • Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
  • Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 258 calories, Carbohydrate 40 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams

DOUBLE CHOCOLATE COOKIES



Double Chocolate Cookies image

When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTERY SUGAR COOKIES



Buttery Sugar Cookies image

This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.

Provided by Trisha W

Categories     Dessert

Time 30m

Yield 72-84 cookies

Number Of Ingredients 10

2 cups butter (not margarine)
2 cups powdered sugar
2 cups granulated sugar
2 cups vegetable oil
4 eggs
3 teaspoons vanilla
8 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons salt

Steps:

  • Cream butter and sugars.
  • Add oil, eggs and vanilla and mix.
  • Add dry ingredients gradually.
  • Measure out by level spoonfuls.
  • Roll into balls.
  • Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
  • Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

DOUBLE DIP SUGAR COOKIES



Double Dip Sugar Cookies image

Sugar cookies get a special splash of color (or two!) when dipped in your favorite colors of frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 container Betty Crocker™ Rich & Creamy vanilla or creamy white frosting
Few drops red and blue food colors

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball. Place 3 inches apart onto ungreased cookie sheets.
  • Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
  • Measure 1/3 cup frosting into each of 2 small microwavable bowls. Stir red food color into 1 bowl; stir blue food color into other bowl. Set aside.
  • Line two cookie sheets with wax paper. Place remaining 1 cup frosting into another small microwavable bowl; microwave uncovered on High 30 seconds. Dip each cookie halfway into white frosting, allowing excess to drip off. Place on wax paper; let stand 20 minutes to set.
  • Microwave bowls of red and blue frosting uncovered on High 30 seconds. Dip white-frosted side of each cookie part way into red or blue frosting, leaving some of the white showing. Allow excess frosting to drip off. Place on wax paper; let stand 30 minutes to set. Store in single layer, loosely covered at room temperature.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 19 g, TransFat 2 g

DOUBLE CHIP COOKIES



Double Chip Cookies image

"These soft, yummy cookies were an instant hit the first time I made them," writes Lori Daniels from her Elkins, West Virginia kitchen.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 dozen.

Number Of Ingredients 11

3/4 cup creamy peanut butter
1/2 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1 egg
3 tablespoons milk
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla. , Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

ALL-TIME FAVORITE SUGAR COOKIES



All-Time Favorite Sugar Cookies image

I searched for about 30 years to find the ideal sugar cookie recipe, and this is it! The dough turns out perfectly for cutting the thick cakelike cookies. Buttercream icing takes them over the top. Add sprinkles if you'd like. -Diana Krol, Nickerson, KS

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen

Number Of Ingredients 13

4 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
3 large eggs, separated
1 cup margarine, melted
1 cup sugar
2 teaspoons vanilla extract
FROSTING:
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
5 to 6 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Sprinkles, optional

Steps:

  • Whisk together flour, baking powder and salt. In a small bowl, beat egg whites on high speed until stiff but not dry. In a large bowl, beat egg yolks on high until thick, about 2 minutes. Fold in whites. Add melted margarine, sugar and vanilla; beat until blended. Stir in flour mixture., Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets., Bake until edges are light brown, 7-9 minutes. Cool completely on wire racks., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth. Beat in 5 tablespoons milk and vanilla until light and fluffy; thin with additional milk if desired. Spread or pipe onto cookies. If desired, decorate with sprinkles.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

BETTY'S SUGAR COOKIES



Betty's Sugar Cookies image

These are the cookies that my mom used to make every Christmas time.

Provided by MECHSGAL

Categories     Desserts     Cookies     Sugar Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 cup shortening
½ cup white sugar
½ cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup colored sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 9.1 g, Cholesterol 7.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 40.8 mg, Sugar 3.6 g

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From chefpast.blogspot.com


DOUBLE-GINGER SUGAR COOKIES RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl ...
From foodandwine.com


DOUBLE-SIDED COOKIE WITH OATMEAL CHOCOLATE CHIP AND …
Aug 22, 2019 - Ever have trouble deciding what your favorite cookie is? Now you don’t have to choose! One part oatmeal chocolate chip, one part chocolate peanut butter, all...
From pinterest.com


DOUBLE-SIDED SLICE & BAKE COOKIES - EN.AVA360.COM
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From en.ava360.com


DOUBLE-CHOCOLATE SUGAR COOKIES RECIPE - FOOD.COM
Beat butter until creamy; gradually add 1 c sugar, beating well. Add egg, milk, and vanilla, mixing well. Add melted chips, mixing until blended. Combine flour, baking powder, soda and salt; gradually add to creamed mixture, mixing well. Stir in remaining chocolate chips. Shape dough into balls, 1 tablespoon at a time; roll balls in 1/2 c sugar.
From food.com


SUGAR COOKIES • TASTY RECIPES - YOUTUBE
Recipes: https://tasty.co/compilation/sugar-cookiesWe’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general...
From youtube.com


DOUBLE CHOCOLATE SUGAR COOKIES | CANADIAN LIVING
Preheat oven to 375°F. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Repeat with remaining dough. Place cookies about 2 inches apart on 2 parchment paper–lined baking sheets. Bake, one pan at a time, until bottom of ...
From canadianliving.com


PASTRY RECIPES - DOUBLE-SIDED SUGAR COOKIES | FACEBOOK
Double-Sided Sugar Cookies FULL RECIPES: chefpast.blogspot.com/2018/09/double-sided-sugar-cookies.html
From facebook.com


TASTY - DOUBLE-SIDED SLICE & BAKE COOKIES | FACEBOOK
August 23, 2018 · . Whichever side you choose, it's bound to be delicious
From z-upload.facebook.com


TASTY - DOUBLE-SIDED SLICE & BAKE COOKIES | FACEBOOK
Double-Sided Slice & Bake Cookies. Tasty. July 3 · Related Videos. 4:10. Spicy Brown Sugar Pineapple-Glazed Ribs. Tasty. 232 views · Today ...
From facebook.com


DOUBLE-SIDED COOKIES RECIPE - NEWSBREAK
With this double-sided cookies recipe, you won’t have trouble choosing. It’s one part chocolate peanut butter and one part oatmeal chocolate chip!. Preheat the oven to 350 degrees F. Line 2 baking sheets, or as many as you have, with parchment paper. Oatmeal Chocolate Chip Cookie Dough:. In a medium...
From newsbreak.com


DOUBLE VANILLA SUGAR COOKIES - BAKING BITES
Pour vanilla sugar into a shallow bowl or small dish. Shape dough into 1-inch balls (dough will be a bit sticky) and roll in vanilla sugar. Place sugar-coated dough onto prepared baking sheet. Bake for 11-13 minutes, until cookies are set and very light golden around the edges. Allow to cool for 3-4 minutes on baking sheets, then remove to a ...
From bakingbites.com


DOUBLE-SIDED COOKIES RECIPE - RECIPES.NET
Place the cookies at least 2 inches apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let …
From recipes.net


DOUBLE CHOCOLATE COOKIES | TASTYCOOKERY
Preheat oven to 350° F (175° C). Beat butter, white sugar, eggs, and vanilla extract in a bowl until fluffy. Combine all-purpose flour, cocoa powder, soda, and salt.
From tastycookery.com


CLASSIC SOFT SUGAR COOKIE RECIPE - TARA TEASPOON
Stir in the flour, salt and baking powder until just combined. Wrap dough in plastic wrap, flatten and chill until cold (about 2 hours). Heat oven to 400ºF. Roll dough to about ⅜-inch-thick on floured parchment. Chill rolled sheet of dough before cutting if …
From tarateaspoon.com


DOUBLE VANILLA SUGAR COOKIES | CANADIAN LIVING
In large bowl, beat butter with sugar mixture until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 2 additions to make smooth dough. Divide in half; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours; remove from refrigerator 15 minutes ...
From canadianliving.com


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