Santas Trash Cookies Recipe 355 Food

SANTA'S TRASH COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, cream butter and sugars together until light and fluffy.
• Mix in the eggs and vanilla extract until just combined.
• Add in flour, cornstarch, baking soda, and salt. Mix until just incorporated.
• Fold in pretzels, chocolate chips, potato chips, and sprinkles.
• Drop spoonfuls of the cookies onto the cookie sheet, two inches apart.
• Bake in the oven for 8-10 minutes.
• Let cool for five minutes before transferring to the cooling rack.

SANTA'S TRASH COOKIES RECIPE - (3.5/5)

Steps:

• Preheat oven to 350ºF and line two cookie sheets with parchment. Cream together butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla. In another large bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick. Gently stir in chips, pretzels, chocolate chips, and sprinkles. Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt. Bake until edges are just starting to get golden, 7 to 8 minutes. Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

SANTA'S CHRISTMAS COOKIES

Steps:

• In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
• Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
• Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
• Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
• Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
• Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

SANTA CLAUS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.