Give Me Some Sugga Fudge Cookies Food

SUGAR COOKIE FUDGE

Steps:

• In a saucepan, over medium low heat, add sweetened condensed milk. Once hot, but NOT boiling, add sugar cookie mix and stir.
• Next, add white chocolate chips, butter and vanilla to the same pot, still over medium low heat.
• Heat until totally melted and smooth, continue to stir frequently. If needed, to smooth mixture, add another tablespoon of butter. I always do. This mixture will be thick.
• If using, pour in half your sprinkles and only stir 1-2 times so your sprinkles don't melt!. If you don't like sprinkles check below in the recipe notes for some other suggestions!
• Line an 8x8 or 9x9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
• Top with sprinkles too, if desired.
• Pour fudge into pan, and refrigerate for at least 1 hour, if not 2.
• Once cooled, cut into squares and serve. Enjoy!

GIVE ME SOME SUGGA! FUDGE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. In bowl of mixer, cream butter and 2 cups sugar.
• 2. Add eggs and vanilla. Blend until batter is soft and fluffy.
• 3. Add cocoa, flour, baking soda, and salt. Stir the dough until it is thick and well formed.
• 4. Roll a teaspoonful into a small ball and roll in granulated sugar.
• 5. Place two inches apart on ungreased cookie sheet.
• 6. Bake for 8 minutes.* *For larger balls bake for 10 minutes.
• 7. Cool for one minute before removing to a rack. If your kitchen is warm, store the dough in the refrigerator between batches.

SMASHED SUGAR COOKIES

Steps:

• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it's ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
• Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
• Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
• Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Once the cookies have cooled, whisk together the confectioners' sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.