ANGEL SUGAR COOKIES

 LIGHT, CRISPY, DELICATE, DELICIOUS!!!!

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
Beat together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto parchment.  They spread, so leave space between.  

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!

ADAPTED FROM PIONEER WOMAN

PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

 

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350. 

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!

Crumb Cake topping adapted from Oh Bite it!

PECAN CRUMB CAKE SUGAR COOKIES

THIS IS MY COOL PAMPERED CHEF TOOL I USED TO INDENT THE COOKIES! THE BACK OF A SPOON WILL WORK, TOO!

FOR THE COOKIE BASE:

 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350.
Roll out dough and cut out circles with a cookie cutter.  Bake 10-12 mins.  Remove and make an indent in the center of the cookies.  Top with crumb topping (see below).  Return to the oven for an additional 5 minutes.  Cool and dust with powdered sugar!

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Crumb Cake topping adapted from Oh Bite it!

SUGAR COOKIES & ROYAL ICING MADE EASY!

SOMEONE IS TURNING 2...SOMEONE VERY CUTE!

 RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
 
ROYAL ICING  
Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

EUROPEAN BUTTER COOKIES FOR VALENTINE'S DAY

IS PLUGRA YUMMY? IT SURE IS!  DON'T HAVE ANY? THIS RECIPE WORKS AWESOME WITH REGULAR SALTED BUTTER, TOO!

MY EURPOEAN BUTTER COOKIE RECIPE:
PREHEAT OVEN TO 350 AND LINE COOKIE SHEETS WITH PARCHMENT
BEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR

4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR 
ROLL COOKIES OUT. CUT WITH COOKIE CUTTERS.  BAKE ABOUT10-12 MINS DEPENDING ON SIZE.

ROYAL ICING FOR DECORATING:

Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

DECORATE COOKIES WITH YOUR ROYAL ICING HOWEVER YOU'D LIKE. ONCE DRY, ADD A DAB OF ICING AS A "GLUE" AND ATTACH THE COOKIES TO STACK THEM!

ICE CREAM CONE SUGAR COOKIES....PHOTO TUTORIAL!

FOLLOW THE PICTURES STEP BY STEP!  RECIPES FOLLOW AFTER THE PICS!  THESE WERE FOR MY SON'S 5TH BIRTHDAY PARTY FAVORS! TIED ONTO A FRIENDLY'S GIFT CARD, THEY MADE FOR A "SWEET" FAVOR!  HAPPY BIRTHDAY JADEN! XOXO

 

Tied onto a Friendly's gift card they made a perfect party favor for my 5 year old!

 Here is our display for the favors!

RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING

Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

WEDDING BELLS!

CONGRATULATIONS ASHLEY!


YOU CAN USE PILLSBURY COOKIES, BAKE THEM AND SKIP TO #5 IF YOU PREFER.
  FOR HOMEMADE USE THIS SUGAR COOKIE RECIPE

1 1/2 cups soft butter

2 C. SUGAR

4 EGGS

1 TSP. VANILLA

5 C. FLOUR

2 TSP. BAKING POWDER

1 TSP. SALT

Directions

1. Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F.  Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
4. ADAPTED FROM ALLRECIPES  
5. ROYAL ICING
   

   Ingredients

   • 1 pound confectioners' sugar
   • 3 tablespoons meringue powder
   • Scant 1/2 cup water

   Directions: 

   Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

SUGAR COOKIES

3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract

ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CAN CHILL 1 HOUR BUT ABSOLUTELY NOT NECESSARY-I NEVER DO!!!!! PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.

ROYAL ICING

Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

HAPPY NATIONAL LOLLIPOP DAY!

PLAY DOH COOKIES

LOOKS LIKE PLAY-DOH, RIGHT? NOPE! IT'S COOKIE DOUGH!!!HOW FUN IS THIS? ROLL ALL OF THE COLOR TOGETHER!!!
STRETCH IT OUT, ROLL IT UP, AND...VOILA! WILLY WONKA SUGAR LOLLIS!

VANILLA BEAN SUGAR COOKIES

Ingredients:

1 1/4 cups butter (at room temperature)

1 cup sugar

1 large eggs

seeds from 1 vanilla bean PLUS 1 TSP vanilla (or 1 T. vanilla)

2 1/2 cups flour (I needed a little more)

1/2 tsp baking powder

1/2 tsp salt

Instructions:

1. Cream the butter and sugar until thoroughly incorporated

2. Add eggs

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl with vanilla.

4. Add dry ingredients together.

5. Roll out the dough on well floured surface and cut out cookie shapes. Place on parchment paper-lined baking sheet.

6. Put cookie dough shapes into the fridge for 10 minutes to 1 hour to chill.

7. Preheat your oven to 350°F

8. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

9. Let cookies cool to room temperature.

TO VIEW MORE DECORATED COOKIES, CLICK HERE

recipe adapted from sweetopia

Old Fashioned Jumbo Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
5. recipe adapted from Martha

LINKING AT RECIPES FOR MY BOYS