Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

Cinnamon Roll Cookies

Cinnamon Roll Cookies 1  Cinnamon Roll Cookies 2  Cinnamon Roll Cookies 3

Sugar Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1½ tsp baking powder
1/4 tsp salt

Cinnamon Sugar Filling:
2 Tbl sugar, divided
2 tsp cinnamon, divided

Icing:
1 Tbl butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 Tbl milk

For the cookie dough, cream the butter and sugar. Mix in egg and vanilla. Add flour, baking powder, and salt; mix until dough comes together. Divide dough in half. Roll out one half to a 6″x13″ rectangle. Mix half of the cinnamon sugar filling; 1 Tbl sugar and 1 tsp cinnamon. Sprinkle filling evenly over dough, press down lightly with fingers on cinnamon sugar. Roll up as pictured above, wrap in wax paper, and put in freezer for about 20 minutes. Repeat with second half of dough. Heat oven to 375°. Remove each roll from freezer when ready, cut cookies from roll with sharp knife about 1/4″ thickness. Place on ungreased cookie sheet, make sure slices are round and end of spiral is pinched to secure. Bake 8 minutes. Mix icing ingredients and drizzle over cooled cookies. Makes approx 6 dozen.

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Fruity Pebbles Cookies

Just for fun!

Fruity Pebbles Cookies

Fruity Pebbles Cookies 2

1 cup butter, softened
1¼ cups sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
2 cups Fruity Pebbles cereal

Preheat oven to 375°.  In large bowl using electric mixer, cream butter and sugar.  Mix in egg and vanilla.  Mix in flour, baking soda, and salt.  Add Fruity Pebbles and mix just until combined.  Drop by scoopful onto cookie sheet. Bake for 9 minutes, pull out of oven just before they start to brown. Cool on cookie sheet about 3 minutes and transfer to cooling rack. Makes about 32 cookies.

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Frosted Sugar Cookies

This is a melt in your mouth sugar cookie! The recipe comes from recipesfoodandcooking.com.

Frosted Sugar Cookies

Sugar Cookies:
1 cup butter, softened
3/4 cup oil
1¼ cups sugar
2 Tbl water
2 tsp vanilla
2 eggs
5½ cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

 Preheat oven to 325°. Spray cookie sheets or line with silpat. With electric mixer, cream butter, oil, and sugar. Mix in water and vanilla. Mix in eggs, one at a time. Add flour, baking soda, cream of tartar, and salt; mix until well incorporated. Using medium cookie scoop, scoop dough into balls and place on prepared cookie sheets. Use a flat bottom glass dipped in sugar to press down each scoop of dough. Bake for 10-11 minutes. Do not let cookies brown. Cool completely before frosting.

 Cream Cheese Frosting:
4 oz cream cheese, room temp
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
2 tsp milk

With electric mixer, whip cream cheese, butter, and vanilla. Add powdered sugar and enough milk to make desired consistency. Frost completely cooled cookies. Decorate as desired.

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Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

A little taste of Fall. A soft sugar cookie with a hint of cinnamon topped with creamy cinnamon honey butter frosting, um, yum!

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Cinnamon Sugar Cookies:
10 Tbl butter, room temperature
3/4 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg; mix well. Stir together flour, baking powder, cinnamon, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes, pull out before edges start to turn golden. Cool completely before frosting.

Cinnamon Honey Buttercream Frosting:
1/2 cup butter, room temperature
2½ cups powdered sugar
3 Tbl honey
1 Tbl milk
cinnamon sugar for sprinkling
sugar crystals for sprinkling

Whip butter with electric mixer until light and creamy. Add powdered sugar, honey, and milk; whip until frosting is a creamy spreading consistency. Frost each cookie and sprinkle with cinnamon sugar and sugar crystals. Makes about 2½ dozen 2½” diameter round cookies or 16-4″ diameter round cookies.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Lemon Sugar Cookies

Craving something lemon? Hopefully these will make you pucker and smile!

Frosted Lemon Sugar Cookies

Lemon Sugar Cookies:
10 Tbl butter, softened
3/4 cup sugar
1 egg
2 Tbl lemon juice
zest of one lemon
2 cups flour
1½ tsp baking powder
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg, lemon juice, and lemon zest; mix well. Stir together flour, baking powder, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes or until edges barely start to turn golden. Cool completely before frosting.

Lemon Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
3-4 Tbl lemon juice
drops yellow food color (optional)
raw cane sugar for sprinkling (optional)

Whip butter with electric mixer until light and creamy. Add powdered sugar and one Tbl of lemon juice at a time until frosting is a creamy spreading consistency. Add yellow food color if using. Frost each cookie and sprinkle with raw cane sugar if desired. Makes 2½ dozen 2½” round cookies.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Sugar Cookie Bars

When you are craving a delicious frosted sugar cookie but don’t feel like doing the rolling and cutting, this is the recipe.  Make the dough, press into pan, bake, and frost.  It makes a large cookie sheet full.  It was a hit with the whole family, gone quickly.  Tastes like a soft, creamy frosted sugar cookie in square form!  Simply delicious!

Sugar Cookie Bars:
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 375°.  With electric mixer, cream butter and sugar.  Mix in eggs one at a time, add vanilla and mix well.  Mix together flour, salt, baking soda, and baking powder.  Add dry ingredients and mix well.  Press into greased cookie sheet (mine is about 17″x12″).  Bake 12-14 minutes.

Frosting:
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
5 Tbl milk
1 tsp vanilla

Whip all frosting ingredients with electric mixer (can put food color in frosting if desired).  Spread over completely cooled bars.  Sprinkle with colored sprinkles or jimmies.  Cut into bars.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sprinkle Cookies

I had to bake these just because I love sprinkles.  This cookie recipe is from fatgirltrappedinaskinnybody.com, so cute and good too!  Tender sweet sugar cookies with the crunch and color of lots of sprinkles.

                       

1 cup butter, softened
1¼ cup sugar
2 tsp vanilla
1 tsp almond extract
1 egg
2½ cups flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles (long thin sprinkles)
2 Tbl rainbow perils (tiny balls sprinkles)

Preheat the oven to 375º.  Cream butter and sugar with electric mixer.  Add *vanilla, almond, and *egg.  Beat until well combined.  In separate bowl, stir together flour, cornstarch, soda, and salt.  Slowly add flour mixture to creamed mixture until well combined.  Gently mix in all the sprinkles (don’t overmix or sprinkles will start to bleed into the dough).

Using 1½” diameter cookie scoop, drop cookie dough onto Silpat lined sheet.  Bake for about 8 minutes.  If making larger cookies, bake longer (watch closely).  Only bake until they very slightly start to turn light golden brown just on the edges.  Cool on a wire rack.

* I wanted the dough to be as light as possible to show off the sprinkles.  For vanilla I used clear vanilla and for the egg I used the egg white and 1 Tbl heavy cream (no yolk), totally optional.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Sugar Cookie Sandwiches

I saw this idea on Pinterest and had to try it.  I used my favorite sugar cookie recipe and added food color.  Frosting in between can be cream cheese frosting or buttercream (a flavored buttercream would be good).  Cute!

                       

Sugar Cookie Dough:
2 cups flour
1½ tsp baking powder
1/4 tsp salt
6 Tbl butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 Tbl milk
2 tsp vanilla

Preheat oven to 375°.  Stir together flour, baking powder, and salt, set aside.  Cream butter, shortening, and sugar with electric mixer.  Mix in egg, milk, and vanilla.  Add dry ingredients and mix thoroughly.  Divide dough into thirds.  Add a different food coloring to each, mix in thoroughly.  With cookie scoop (I used my very smallest), drop dough onto Silpat or sprayed cookie sheet.  Dipping bottom of cup in sugar, flatten each cookie dough ball a little.  Bake for 6 minutes.  Cool on cookie sheet for a few minutes then transfer to cooling rack.  Cool completely.  Put two cookies together with Cream Cheese Frosting (below) or Buttercream Frosting.

Cream Cheese Frosting:
5 Tbl butter, softened
8 oz cold cream cheese
2 tsp vanilla
2 cups powdered sugar, sifted after measured

With an electric mixer, beat butter, cream cheese, and vanilla until combined. Gradually add powdered sugar until desired sweetness and consistency.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Chocolate Sugar Cookies

Most people love frosted sugar cookies, right?  Well, this chocoholic believes if you add chocolate they can only get better!  So, here is my favorite rolled sugar cookie recipe with a twist.

Chocolate Sugar Cookies:
1¾ cups flour
1/4 cup Special Dark Cocoa
1½ tsp baking powder
1/4 tsp salt
6 Tbl butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 Tbl milk
1 tsp vanilla

Preheat oven to 375°.  Stir together flour, baking powder, and salt, set aside.  Cream butter, shortening, and sugar with electric mixer.  Mix in egg, milk, and vanilla.  Add dry ingredients and mix thoroughly.  Cover and chill at least 3 hours.  Working with 1/2 dough at a time, on lightly floured surface roll to 1/4″ thickness.  Cut desired shapes, place on ungreased cookie sheet.  Bake for 8 minutes or until edges barely start to turn golden.  Frost with buttercream frosting.  Makes 36 to 48 cookies, depending on size.

Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
2 tsp vanilla
3 T milk (half & half or cream even better)

Whip all ingredients together with electric mixer to creamy spreading consistency.  Add food coloring and sprinkles if desired.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Favorite Rolled Sugar Cookies

MERRY CHRISTMAS!  It just wouldn’t seem like Christmas without a day when we mess up the kitchen with frosting and sprinkles.  This is our favorite rolled sugar cookies recipe.  It comes from the good ol’ Better Homes and Gardens red plaid cookbook I received when I got married 26 years ago.  I couldn’t find this recipe on their website, maybe they think they have a better recipe now, but we think this is a keeper.

2 cups flour
1½ tsp baking powder
1/4 tsp salt
6 Tbl butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 Tbl milk
1 tsp vanilla

Stir together flour, baking powder, and salt, set aside.  Cream butter, shortening, and sugar with electric mixer.  Mix in egg, milk, and vanilla.  Add dry ingredients and mix thoroughly.  Cover and chill at least 3 hours.  Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to desired thickness (1/8″ to 1/4″).  Cut desired shapes, place on ungreased cookie sheet.  Bake for 8 minutes or until edges barely start to turn golden.  Frost with buttercream frosting.  Makes 36 to 48 cookies, depending on size.

Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
2 tsp vanilla
3 T milk

Whip all ingredients together with electric mixer to creamy spreading consistency.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.