SUGAR COOKIE CUP RECIPES RECIPES

Steps:

• Heat oven to 375°F. Line 9-inch square pan with cooking parchment paper or spray with cooking spray.
• In large bowl, beat cookie mix, 1/2 cup butter and the egg with electric mixer on medium speed until a soft dough forms. Press dough in bottom of pan.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/2 cup butter, the whipping cream and vanilla with electric mixer on medium speed until smooth and creamy. Stir in food color until well blended. Spread frosting over baked cookie bars. Top with candy sprinkles. Cut into 4 rows by 4 rows.

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.