CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
DIAMOND CARDAMOM SPARKLE COOKIES
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Provided by Judy Kim
Categories Christmas Christmas Eve Dessert snack Cookies Bake Almond Butter Egg Cinnamon Nutmeg Cardamom Lemon Juice
Yield Makes about 40
Number Of Ingredients 22
Steps:
- Dough:
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Beat in egg and lemon zest, scraping down bowl with a rubber spatula as needed.
- Sift flour, cinnamon, and nutmeg into a medium bowl. Pulse cardamom and peppercorns in a spice mill or grind in a mortar and pestle until the consistency of coarsely ground coffee-be careful not to grind too finely. (Alternatively, you can wrap in a kitchen towel and pound with a rolling pin.) Whisk cardamom, pepper, and salt into dry ingredients. With mixer on medium-low speed, gradually add to stand mixer bowl in 2-3 additions, scraping down sides and bottom of bowl between additions; beat just until combined, about 1 minute (be careful not to overmix).
- Divide dough in half and flatten each into a 4½"-wide square, about 1" thick. Wrap each square tightly in plastic and chill at least 1 hour before using.
- Do ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month. If freezing, thaw in fridge overnight before using.
- Glaze and assembly:
- Let dough sit at room temperature 20 minutes. Place 1 square of dough on a large sheet of parchment paper; unwrap and arrange plastic wrap over dough to prevent sticking (and eliminate the need for flouring). Roll out to ¼" thick and chill in the freezer until firm, at least 30 minutes.
- Remove and reserve plastic wrap. Punch out cookies with cutter and transfer right away, while dough is still cold, to a parchment-lined flexible cutting board or parchment-lined baking sheet, arranging in a single layer and placing close together for efficiency. Stack, layering with sheets of parchment in between, if needed. Freeze all pieces until ready to bake, at least 15 minutes. Well-wrapped cookies can be frozen up to 1 week. (If you do not have a diamond cookie cutter, you can roll the dough out to a ¼"-thick square and cut dough into 2"-wide strips. Cut strips on a 60° angle 2" apart to create diamonds.)
- Meanwhile, pat together scraps and roll out between leftover parchment paper and reserved plastic wrap. Repeat entire process with remaining square of dough.
- Place racks in middle and lower third of oven; preheat to 325°F. Arrange 9 frozen cookies each on 2 parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until edges are barely golden, about 15 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely. They should be crisp but chewy. Bake remaining cookies. (If you'd like sharp defined edges and are serving cookies the same day, trim them as soon as they come out of the oven. Don't trim if you aren't eating them directly. They will harden faster.)
- While the cookies are cooling, whisk powdered sugar and corn syrup in a medium bowl, adding 1 Tbsp. lemon juice at a time, until combined. Glaze should be thick but pourable (you can thin with a bit of water if needed). Transfer 1 Tbsp. glaze to a ramekin or small bowl. Barely dip the tip of a toothpick into food coloring and mix into glaze in ramekin. Dip a fresh toothpick into ramekin with teal glaze and add to glaze in bowl; mix well to tint. Repeat process, gradually adding color until you have a soft shade of celadon. This technique is helpful when you want to create pale, subtle colors and will prevent you from oversaturating the entire quantity of glaze.
- Combine almonds and a few drops of edible gold paint (if using) in a small bowl and toss until almonds are well coated. Spread out on a plate and let dry, about 15 minutes.
- Using a small offset spatula or spoon, add a dollop of glaze on to one side of a cookie. Spread a thin layer of glaze over half of the cookie, making a straight edge along the center for a graphic look. Wipe off any excess glaze and clean up edges with your finger (keep a damp kitchen towel nearby to keep fingers clean). Transfer to a wire rack set inside a rimmed baking sheet. Sprinkle gold almonds and chunky sugars over glaze (you want to do this while it is still wet). Repeat with remaining cookies, changing the direction or even the geometric shape of the glazed area if desired. Let cookies sit until glaze is set before serving, about 3 hours. Drying time may vary depending on how thick your glaze is and the humidity.
- Do ahead: Glaze can be made 3 days ahead; transfer to an airtight container. Cover and chill. Almonds can be coated 5 days ahead; store airtight at room temperature. Cookies can be decorated 4 days ahead; store airtight at room temperature.
CHOCOLATE SPARKLE COOKIES
This recipe is from the executive pastry chef, Thomas Haas, of the Senses Bakery in Vancouver. The Vancouver Sun proclaimed it "the best cookie in the world." I just baked it this morning and had it with my morning coffee...it's like heaven...tastes like a baked truffle! Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
- Remove from the heat.
- Cut the butter into a few pieces and mix into the chocolate until melted.
- Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
- Fold in the chocolate-butter mixture.
- Gently add the ground almonds.
- Cover and refrigerate overnight.
- Heat the oven to 325 degrees.
- Line a baking sheet with parchment paper.
- Use a cookie scoop to form the dough into 1-inch balls.
- Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
- Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
- When slightly cool, lightly dust the cookies with powdered sugar.
Nutrition Facts : Calories 62.7, Fat 5.5, SaturatedFat 2.8, Cholesterol 14.3, Sodium 12.2, Carbohydrate 4.1, Fiber 1.3, Sugar 2, Protein 1.6
EGGNOG SPARKLE COOKIES
I love this recipe. Its simple, easy and it makes 60 cookies for my cookie trays. I make sure I use alot of sugar so the colors are bright. Prep time does not include chilling time.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and nutmeg; set aside. Cream butter and granulated sugar at medium speed of electric mixer.
- Add egg yolks; beat until fluffy. Blend in eggnog. Add flour mixture, mixing until thoroughly combined.
- Refrigerate 2 hours or until firm. Combine decorating sugar and cinnamon.
- Roll dough into 3/4 inch balls; roll in colored sugar mixture to coat. Place 2 inches apart on lightly greased cookie sheet.
- Bake at 400° F for 8 to 10 minute or until set.
More about "sparkle cookies food"
GINGER SPARKLE COOKIES – HELLO HOLIDAYS! | FOOD GYPSY
From foodgypsy.ca
Reviews 7Servings 48Cuisine AmericanCategory Desserts
- 2. Add dry ingredients and mix thoroughly. Dough should be soft and easy to handle and not sticky. On warm days, fridge your dough for an hour to make it a little firmer.
- 3. Shape dough into one inch balls and roll in sugar. Flatten slightly with pads of fingers so they spread easily.
- . Bake on an ungreased or parchment lined cookie sheet at 350° for 10 minutes, until bottom is lightly browned. Transfer to wire racks to cool.
RECIPE: GINGER SPARKLE COOKIES | CBC LIFE
From cbc.ca
- Whisk together flour, baking soda, ginger, cinnamon, allspice, salt, cloves, nutmeg and cayenne pepper; set aside.
- Beat butter and brown sugar with electric beaters until light and fluffy, scraping down sides of bowl as needed. Beat in egg until combined. Stir in molasses and vanilla until blended. Stir in dry ingredients; beat just until blended. Cover and let stand in refrigerator for at least 1 hour and up to 2 days. (This will make them easy to roll and shape.)
- Preheat oven to 375 degrees F. Using a tablespoon to measure, roll dough into roughly 1-inch balls. Roll the balls in sugar to coat and place on parchment paper-lined baking sheets, spacing about 2-inches apart. Press dough with tines of fork in a crisscross pattern to flatten slightly. Top with a pinch more sugar. (If the dough is too soft to work with, pop in freezer for a few minutes to firm up.)
- Bake in middle of the oven, one tray at a time, until the cookies are set around the edges but still a little soft in the centre, about 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
CHRISTMAS COOKIE SPARKLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPARKLE SWEETHEART COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPRINKLE COOKIES - COOKING CLASSY
From cookingclassy.com
CHEWY SPRINKLE COOKIES - PEAR TREE KITCHEN
From peartreekitchen.com
ALMOND BUTTER SPARKLE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WILDFLOWER CUSTOM COOKIES | WARRENTON VA - FACEBOOK
From facebook.com
BEST CHOCOLATE SPARKLE COOKIES RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.5/5 (263)Category Bake,Chocolate,Dessert,Eggs And Dairy,SnackServings 36Total Time 30 mins
SPARKLE COOKIES - CAKED BY KATIE
From cakedbykatie.com
WALMART CATERING MENU, PRICES, AND DELIVERY INFO
From cateringprices.com
CUPCAKE TRUCK MENU/ROUTE | TWISTED SISTERS SUGAR SHACK
From twistedsisterscupcakes.com
TWILIGHT SPARKLE COOKIES - JUSTJENN RECIPES
From justjennrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHEWY GINGER SPARKLES | CANADIAN LIVING
From canadianliving.com
SPARKLING DOUBLE GINGER COOKIES | CANADIAN LIVING
From canadianliving.com
RETAIL - FRIENDLY'S®
From friendlys.com
KATE MIDDLETON, PRINCESS BEATRICE SPARKLE AT ROYAL WEDDING IN …
From people.com
SPARKLY GINGER COOKIES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love