VANILLA-BUTTER SUGAR COOKIES RECIPE: HOW TO MAKE IT
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. —Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 74mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
FUNFETTI COOKIES RECIPE | SUGAR COOKIES WITH RAINBOW SPRINKLES
Homemade confetti sugar cookies that are easily made from scratch. Colorful and happy cookies for parties or any time!
Provided by Jennifer
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat together the butter and granulated sugar until creamy (about 2-3 minutes).
- Add in the egg and vanilla extract. Beat in until fully mixed.
- In a separate bowl, whisk together the flour, baking powder, corn starch, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and beat just until combined, but be careful not to over-mix.
- Remove 3 tablespoons of the rainbow sprinkles and set aside for now. Stir in the remaining rainbow sprinkles.
- Line two baking sheets with parchment paper.
- Using a 2-tablespoon sized measuring spoon, scoop cookies. Shape cookies into round balls. Place the cookies close together on the baking sheet to fit into the freezer.
- Using the remaining 3 tablespoons of rainbow sprinkles, press sprinkles into the top of each raw cookie ball.
- Place baking sheet in freezer for 15 minutes before baking. It’s important to bake the cookies from frozen, so they don’t spread too much during baking.
- Preheat oven to 350 degrees F.
- On parchment paper lined baking sheets, place cookies about two inches apart.
- Bake cookies for 10-12 minutes from a frozen state. Cookies are done once edges are slightly golden but top of cookies still look wet. If baking both trays at the same time, you may need to add an additional 2 minutes of baking time. Let cookies cool on baking sheet for about 10 minutes before moving.
- Store cookies in a sealable container for up to two weeks at room temperature.** I’d recommend eating them within a week though or freezing them to enjoy later.
Nutrition Facts : Calories 65 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 8 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 72 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
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Reviews 4.4
Category Filled Cookies
Calories 681.6 calories per serving
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