Frosted Sugar Cookies 2.0

It’s Hospital Week! Time to celebrate all those who work so hard to mend, heal, and tend us when we can’t do it ourselves. Thank goodness we have somewhere to turn.

This sugar cookie is not rolled out and cut with cookie cutters, it’s rolled into balls and rolled in sugar. I love the little crunch the sugar gives on the outside but it’s still soft on the inside.

• 1 cup butter, softened
• 1/2 cup canola oil
• 1 cup sugar
• 1 1/2 cups powdered sugar
• 2 large eggs, room temp
• 2 tsp real vanilla
• ½ tsp almond extract
• 4 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup sugar for rolling

Preheat oven to 350^o. In electric mixer, cream butter and oil, whip until light and fluffy. Add sugar and powdered sugar, mix until thoroughly combined. Mix in eggs, vanilla and almond extracts. In a separate bowl, stir together flour, baking powder and salt. Slowly mix dry ingredients into creamed mixture, just until combined, do not over mix.

Using cookie scoop, scoop dough, make a ball, roll in sugar and place on cookies sheet. Place balls about 2”-3” apart and press down slightly with flat bottomed glass. Bake about 10-12 minutes, watch and remove just before they start to brown. (I bake mine 10 minutes). Cool cookies on baking sheet until they are firm to move to cooling rack. Cool completely before frosting. Makes approximately 24-26 cookies.

• 3/4 cup (12 Tbl) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla (or 1/2 tsp almond extract)
• 2-3 Tbl heavy cream
• gel coloring (your desired color)

With electric mixer, cream butter until lighter in color. Slowly mix in powdered sugar, add extract and heavy cream to make desired consistency. Mix in desired coloring. Whip until smooth and fluffy. Frost completely cooled cookies.

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Sugar Cookies

This is kingarthurflour.com Best Basic Recipes’ #5. How are you doing with the “Stay at Home” or “Shelter in Place” order, depending on where you live, do you need a cookie? There’s something about a homemade cookie and a glass of milk. Well, I actually ate many of these cookies and a Diet Coke ;o). These sugar cookies have a crisp, sugary outside and a tender inside. I made half of the batch rolled in sugar and the other half rolled in cinnamon sugar, both are delicious! Wishing everyone happy baking and good health!

 

Dough
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (16 Tbl) butter, softened
1¼ cup sugar
1/4 cup cream cheese, softened
1 tsp vanilla extract
1/4 tsp almond extract
1 large egg

Topping
3/4 cup sugar (add 1 tsp cinnamon, optional)

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

More Comforting Cookies!
Peanut Butter Fudge Oatmeal Cookies
Fruity Pebbles Cookies
Brownie Cookies with Chocolate Fudge Frosting
Oatmeal Butterscotch Cookies
Peanut Butter Oatmeal M&M Cookies
Biscoff Spread Cookies
Chunky Oatmeal Cookies

Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

   

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.

One Year Ago: Soft Ginger Cookies

Two Years Ago: Crisp Chocolate Truffles

Three Years Ago: Eggnog Chocolate Chip Bread

Four Years Ago: Nanaimo Bars

Fruity Pebbles Cookies

Just for fun!

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.

One Year Ago: Chocolate Chip Toffee Shortbread Bars

Two Years Ago: Nutella Brownie Bites

Three Years Ago: Chocolate Mint Marshmallow Brownies

Frosted Sugar Cookies

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

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.

One Year Ago: Pecan & Coconut Cream Popcorn

Two Years Ago: Personal Chicken Pot Pies

Three Years Ago: Blueberry Buckle

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:
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.

One Year Ago: White Chocolate Blondies w/Raspberry & Pecans

Two Years Ago: Zucchini Oatmeal Sandwich Cookies

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!

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.

One Year Ago Today: Vanilla Cupcakes with Red Velvet Surprise

Two Years Ago Today: Sausage Potatoes & Artichoke Hearts

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.

One Year Ago Today:  Date Nut Pinwheel Cookies

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.

One Year Ago Today:  Black & White Brownie Bites

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.