SPRINKLE SUGAR COOKIES
These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.
Provided by Lindsay
Categories Dessert
Time 27m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
- Add the egg and egg yolk and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
- Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 116 calories, Sugar 10.3 g, Sodium 70.9 mg, Fat 7.7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 23.8 mg
CLASSIC SUGAR COOKIES
These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
MRS. LUCILLE SUGAR COOKIES
This is my most all time favorite sugar cookie ever. They melt in your mouth.
Provided by TL Crum
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cream together butter and Crisco.
- 2. Mix in: corn oil, sugar and powdered sugar.
- 3. Add: eggs, vanilla or lemon extract, sifted flour, cream of tartar, baking soda, and salt.
- 4. Dough will be very soft but not sticky. Drop a small ball of dough on parchment covered cookie sheet. Press down with the bottom of a glass dipped in sugar. Bake at 350 degrees F for about 10-12 minutes. Cool on cookie sheet for 3-5 minutes and transfer to wire rack to finish cooling.
MRS. FIELDS SUGAR COOKIES
Just like Mrs. Field's sugar cookies.
Provided by Ashley
Categories Desserts Cookies Sugar Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
- Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
- On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Nutrition Facts : Calories 166 calories, Carbohydrate 21.8 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 91 mg, Sugar 11.2 g
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
SUGAR COOKIES
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
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.
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES
This is the closest thing I've ever tasted to the "real thing" without knowing for sure if it really is the "real thing"!
Provided by PENNY
Categories Drop Cookies
Time 25m
Yield 1 Humongous Batch
Number Of Ingredients 13
Steps:
- Cream together butter, sugar and brown sugar.
- Add eggs and vanilla and mix well.
- Mix together flour, oat flour, salt, baking powder and baking soda.
- Stir in chocolate chips, grated Hershey bar and nuts (if using).
- Drop by 1 1/2" balls onto ungreased cookie sheet.
- Bake at 375° for 6-10 minutes.
- NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
- Cookies will be soft but will firm up a bit after cooling.
Nutrition Facts : Calories 14681.5, Fat 690.1, SaturatedFat 407.6, Cholesterol 1772.3, Sodium 12755.7, Carbohydrate 2066.4, Fiber 102.3, Sugar 1323.5, Protein 180.4
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