sugar cookies Archives - Cookies for Days

Easter Sugar Cookies

admin — Tue, 21 Mar 2023 19:59:17 +0000

Easter Sugar Cookies are a delicious and festive treat to make each spring! This recipe makes no chill, no spread, soft and chewy cookies that are totally customizable based on your cookie cutters and food coloring.

Jump to Recipe

Easter Sugar Cookie Recipe

Not only are sugar cookies fun to eat, they’re also SO fun to make! Whether you make this with your kids, spouse, or girlfriends, decorating sugar cookies is one of my favorite Easter activities. The frosting recipe also makes a ton of frosting so you can make a lot of different frosting colors and get super creative with the decorating.

If you are looking for more Easter dessert Recipes- try searching for ‘cadbury’ on my site to find a nearly unlimited list! Don’t forget to check out this Mini Egg Rocky Road while you’re at it.

Ingredients for Easter Sugar Cookies

Sugar Cookie Dough:

Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
Granulated Sugar – Sugar cookies only use granulated sugar. This is what gives them their light color.
Egg
Vanilla Extract – This is my favorite vanilla for baking.
Almond Extract – If you don’t love almond flavoring, feel free to just use 1 1/2 tsp total of vanilla extract instead.
All Purpose Flour
Baking Powder
Water (if needed) – Only use water if needed. The texture of the dough should be like play-doh; if it isn’t soft and pliable, add 1 tsp of water to the dough at a time until you reach the desired consistency.

Frosting:

*Note that this recipe makes A LOT of frosting. This is so you can split the frosting into multiple bowls and use many different colors for decorating. If you’ll only be using one color, feel free to half the recipe for the frosting.

Salted Butter (softened)
Powdered Sugar
Heavy Whipping Cream
Vanilla Extract
Almond Extract – If you don’t love almond flavor, feel free to just use all vanilla extract.
Gel Food Coloring – I have found that gel food coloring works the best because it doesn’t add extra liquid to the frosting.

How to Make Easter Sugar Cookies

Begin by preheating your oven to 350°F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the softened butter and granulated sugar for a full 2 minutes.
Scrape the sides of the bowl to combine all ingredients, then add in the egg, vanilla extract and almond extract.
Mix again until well combined.
Scrape the sides of the bowl again, then add in the flour and baking powder.
Mix until a soft dough forms. The dough should be soft and easy to work with, almost like play-doh. If your dough is too dry and crumbly, try adding water 1 tsp at a time until you get a play-doh-like consistency.
Sprinkle a clean surface with flour so that the dough doesn’t stick, then dump the dough onto the floured surface.
Use a rolling pin and roll until the dough is about 1/4 inch thick. Note that these cookies will not rise or get thinner while baking. Be sure to roll out the dough to your desired FINISHED cookie thickness.
Now use your favorite cookie cutters to cut out desired cookie shapes.
Gently transfer the cookie dough shapes to an ungreased cookie sheet.
Bake the cookies at 350°F for 6-8 minutes (depending on the size of your cookie cutter) or until the centers puffy up and are no longer glossy.
Be sure to pull the cookies out of the oven BEFORE they start turning brown.
Allow the cookies to cool directly on the pan for 10 minutes before transferring to a wire cooling rack.
Once the cookies are completely cool, then you can decorate with the frosting.

To make the frosting:

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, slowly cream the butter until smooth.
Then add in 1 cup of powdered sugar at a time, alternating with a small amount of heavy cream to bring the powdered sugar and butter together.
Repeat step two with the remaining powdered sugar, until all powdered sugar has been added. Add the heavy cream slowly- keeping the frosting quite thick throughout the process.
Now add the vanilla and almond extract and mix on low for 2 minutes until creamy and smooth.
You can adjust the consistency of the frosting by adding a little more heavy cream to thin or a little more powdered sugar to thicken.
Divide the frosting into small bowls and color each bowl with your desired gel food coloring.
Now use piping bags and tips to get creative and decorate your Easter cookies.
Enjoy!

Should sugar cookies be soft or crispy?

This depends on personal preference, but this specific recipe will give you a soft and chewy sugar cookie. These cookies will soften up even more overnight if you store them in an airtight container or zip top bag.

Do you cut sugar cookies before or after baking?

Always cut cookie dough using cookie cutters BEFORE baking.

How to store cut out sugar cookies:

Always always always store sugar cookies in an airtight container or zip top bag so they stay fresh. You can either store your cookies before frosting or after frosting. You can also freeze your baked cookies (frosted or unfrosted) in an airtight container or zip top bag for up to 3 months.

Recipes Similar to Easter Sugar Cookies

Easter Sugar Cookies

Course Dessert

Cuisine American

Keyword easter sugar cookies

Prep Time 30

Cook Time 7

Cool Time 15

Servings -30 cookies

Calories 380kcal

Ingredients

Sugar Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all purpose flour
2 tsp baking powder
up to 1 tbsp water if needed

Frosting

1 cup salted butter
6 cups powdered sugar
up to 1/3 cup heavy whipping cream
4 tsp vanilla extract
1/4 tsp almond extract
food coloring gel is best

Instructions

Preheat your oven to 350° F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar for a full 2 minutes.
Scrape the sides of the bowl and add in the egg, vanilla extract and almond extract. Mix until well combined.
Scrape the sides of the bowl and add in the flour and baking powder. Mix until a dough forms. The dough should be soft and easy to work with. If your dough is too dry and crumbly, try adding water 1 tsp at a time until you get a play-doh like consistency.
Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use cookie cutters and cut out desired shapes. Transfer the cookies to a uncreased cookie sheet.
Bake at 350° F for 6-8 minutes (depending on the size of your cookie cutter) or until the centers puffy up and are no longer glossy. Pull the cookies out of the oven before they start turning brown.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack.
Once the cookies are completely cool, decorate with the frosting.

To Make The Frosting

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, slowly cream the butter until smooth.
Add 1 cup of powdered sugar at a time, alternating with a small amount of heavy cream to bring the powdered sugar and butter together.
Repeat step two with the remaining powdered sugar, until all powdered sugar has been added. Add the heavy cream slowly- keeping the frosting quite thick throughout the process.
Add the flavoring and mix on low for 2 minutes until creamy and smooth.You can adjust the consistency by adding a little more heavy cream to thin or a little more powdered sugar to thicken.
Divide into bowls and color with gel food coloring.
Use piping tips to decorate your cookies.
Enjoy!

Notes

Nutrition

Latest Recipes:

The post Easter Sugar Cookies appeared first on Cookies for Days.

Small Batch Sugar Cookies

admin — Thu, 26 Jan 2023 17:10:46 +0000

I loveee sugar cookies, but sometimes I don’t need a full batch. Whether I just want a few for myself, or to take a couple to a friend, this small batch of sugar cookies is perfect for just that.

Small Batch Sugar Cookies Recipe

This recipe makes just 6 small cookies. If you want a small batch, but not that small, you can double the recipe to get 12 cookies (just be sure to use a full egg if doubling the recipe).

Ingredients for Small Batch Sugar Cookies

Salted Butter (softened) – I always prefer salted butter, but if you only have unsalted just add an extra pinch of salt to the dough. You can also substitute margarine, if needed.
Granulated Sugar – Because this is a sugar cookie, we’ll only use granulated sugar in this recipe.
Egg Yolk – This is such a small batch, so we will only be using the yolk for this recipe. Don’t worry, you don’t have to waste the egg white. You can freeze egg whites for up to 3 months and use it later in a different recipe.
Corn Syrup – The corn syrup in this recipe gives these sugar cookies an extra fudgy texture.
Vanilla – This is my favorite vanilla for baking.
All Purpose Flour
Baking Soda – Baking soda is what helps the cookies spread while baking.
Salt

How to Make a Small Batch of Sugar Cookies

Begin by preheating the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the softened butter and sugar until well combined.
Scrape the sides of the bowl with a spatula to ensure all ingredients are in the mixture.
Then add in the egg yolk, corn syrup, vanilla, and continue to mix until combined.
Add the flour, baking soda, salt, and mix until the dough forms.
Divide the dough into 6 equal portions and roll each into a ball, then place on your prepared baking sheet.
Bake in the preheated oven for 7-9 minutes, or until the center of the cookies no longer look wet and glossy.
Allow the cookies to cool completely on the pan.
ENJOY!
Store your cookies in an airtight container at room temperature for up to 3 days.

What happens if you put too much butter in sugar cookies?

If you use too much butter in sugar cookies they will unfortunately turn out greasy. Remember, baking is a science! Each ingredient and ratio is vital, and changing anything will affect the final cookie.

Can I make cut-out cookies with this recipe?

If you want to make a small batch of cut-out sugar cookies, follow this recipe, but increase the flour to 3/4 cup – then they will be perfect!

Recipes Similar to Small Batch Sugar Cookies

Small Batch of Sugar Cookies

This Small Batch Sugar Cookie recipe is perfect for when you just want a few cookies. This recipe makes just 6 sugar cookies.

Course Dessert

Cuisine American

Keyword small batch sugar cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 210kcal

Ingredients

3 tbsp butter
4 tbsp granulated sugar
1 egg yolk
1/2 tbsp corn syrup
1/2 tsp vanilla extract
2/3 cup + 2 tbsp all-purpose flour
1/8 tsp baking soda
1/8 tsp salt

Instructions

Preheat the oven to 350° F (180°C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
3 tbsp butter, 4 tbsp granulated sugar
Scrape the sides of the bowl and add in the egg yolk, corn syrup and vanilla. Mix until combined.
1 egg yolk, 1/2 tbsp corn syrup, 1/2 tsp vanilla extract
Add the flour, baking soda and salt, mix until the dough forms.
2/3 cup + 2 tbsp all-purpose flour, 1/8 tsp baking soda, 1/8 tsp salt
Divide the dough into 6 equal sized portions and roll into balls.
Bake at 350°F (180°C) for 7-9 minutes or until the center of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan.
Store in an airtight container for up to 3 days.

Nutrition

Latest Recipes:

The post Small Batch Sugar Cookies appeared first on Cookies for Days.

Sprinkle Cookies

admin — Mon, 23 Jan 2023 16:25:01 +0000

Rainbow Sprinkle Cookies are a fun twist on a regular sugar cookie. These cookies are soft & chewy, full of buttery vanilla flavor, and coated in bright rainbow sprinkles!

Jump to Recipe

Sprinkle Cookie Recipe

I love making these cookies and customizing the sprinkles based on an upcoming holiday, a party theme, the birthday kid’s favorite colors, etc. But don’t let the bright sprinkles fool you, these cookies have the best flavor and texture that will keep even the adults coming back for seconds.

Ingredients for Sprinkle Sugar Cookies

Salted Butter (softened) – If you only have unsalted butter, just add an extra pinch of salt to the dough.
Margarine (softened) – You’ll notice this recipe calls for both butter and margarine. This combination creates a soft and chewy cookie with a buttery, crisp, melt-in-your-mouth edge. However, you can use all butter or all margarine if you’re in a pinch.
Granulated Sugar – Because this is a sugar cookie base, you don’t need any brown sugar in this recipe.
Egg
Light Corn Syrup – The corn syrup makes this cookie extra chewy. However, if you don’t have any, it won’t ruin the cookie without it.
Vanilla Extract – This is my favorite kind.
Butter Extract – Just trust me on the butter extract – it makes this cookie almost taste like funfetti cake! If you only have vanilla extract, increase to 1 1/2 tsp of vanilla. However, it’s totally worth it to use butter extract because it will make these cookies taste out of this world!
All Purpose Flour
Baking Soda – We use baking soda in this recipe to help the cookies spread, rather than puff up. It also gives the cookies that perfect crisp edge we’re looking for.
Salt – This is my go-to salt for baking.
Rainbow Sprinkles – You can use any sprinkles here. I love using rainbow sprinkles or a festive holiday mix depending on the upcoming holiday. I always purchase sprinkles in bulk from the grocery store bakery – it’s so much cheaper that way!

How to Make Sugar Cookies with Sprinkles

Begin by preheating the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the margarine, butter, and sugar until well combined.
Use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are in the mixture.
Now add in the egg, corn syrup, vanilla, and butter extract and continue to mix until well combined.
Scrape the sides of the bowl again, then add the flour, baking soda, and salt and mix until a soft dough forms.
Portion out the cookie dough into your desired cookie size. For small cookies, use 1 1/2 tbsp of dough (I use my #50 scoop for this). For medium cookies, use about 3 tbsp of dough.
Roll each portion of dough into a ball and then roll/press the sprinkles onto the outside of the ball. Then place each sprinkle cookie dough ball onto your prepared baking sheet.
Bake the cookies in the preheated oven for about 7-9 minutes (small cookies) or 9-11 minutes (medium cookies). To know the cookies are done baking, they should have flattened, spread, and no longer look wet or glossy in the center.
Allow the cookies to cool completely on the pan (about 5 minutes) before transferring to a wire cooling rack.
Enjoy!

Do you put sprinkles on before or after baking cookies?

Always put sprinkles on cookies before baking so the sprinkles can stick to the dough, otherwise they won’t stick to the baked cookies. In this recipe specifically, we roll the dough in sprinkles to create an outer layer, but you could also simply just mix sprinkles into the cookie dough for a different look.

Will my sprinkles burn in the oven if I put them on the cookies before baking?

Nope! As long as you follow the recipe and use the correct oven temperature, you should have no problems with sprinkles burning while baking.

How to store Sprinkle Cookies:

Store your Sprinkle Cookies in an airtight container at room temperature for up to 3 days. If you want the cookies to stay fresh longer, store them in the freezer for up to 3 months.

Recipes Similar to Sprinkle Cookies

Sprinkle Cookies

Rainbow Sprinkle Cookies are a fun twist on a regular sugar cookie. These cookies are soft & chewy, full of buttery vanilla flavor, and coated in bright rainbow sprinkles!

Course Dessert

Cuisine American

Keyword sprinkle cookies

Prep Time 20

Cook Time 15

Servings small cookies

Calories 144kcal

Ingredients

1/2 cup (111g) salted butter softened
1/2 cup (111g) margarine softened
1 1/4 cup (293g) granulated sugar
1 egg
2 tbsp light corn syrup
1 tsp vanilla extract
1/2 tsp butter extract
2 1/2 cups (380g) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (200g) sprinkles

Instructions

Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, corn syrup, vanilla and butter extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.
Portion the dough out into your desired size. For small cookies, use 1 1/2 Tbsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough.
Roll into a ball and then roll and press sprinkles onto the outside of the cookie dough. Place on the prepared baking sheet. Repeat with the remaining dough.
Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Latest Recipes:

The post Sprinkle Cookies appeared first on Cookies for Days.