DROP SUGAR COOKIES
This recipe was printed in my local paper, The Virginian-Pilot on September 30, 2009. This cookie won 1st Place in the sugar cookie category at the 2009 Virginia State Fair. It was submitted by Danhof VanDyke of Eastville, Virginia. ***Adapted from "All Time Baking Soda Favorites"
Provided by alligirl
Categories Drop Cookies
Time 1h5m
Yield 5 1/2 dozen cookies, 66 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- Sift together flour, salt and baking soda.
- Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
- Beat in vanilla and egg.
- Add flour mixture and beat until smooth.
- Blend in milk.
- Drop by teaspoon about 3 inches apart onto greased baking sheets.
- Flatten with bottom of glass that has been dipped in sugar (I do this twice).
- Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.
Nutrition Facts : Calories 55.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 62, Carbohydrate 6.7, Fiber 0.1, Sugar 3, Protein 0.6
RAINBOW SUGAR DROP COOKIES
This recipe whips up in no time. The basic recipe you can use other ingredients like raisins, coconut, or pecans, but I chose rainbow colored sprinkles. So it really makes a pretty cookie.
Provided by Cecelia Anderson @ceander
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. In a mixing bowl beat shortening and margarine together with an electric mixer on medium to high speed for 30 seconds.
- Add about half of the flour, the sugar, egg, flavorings, and baking soda. Beat till thoroughly combined.
- Beat in remaining flour. Stir in multi-colored sprinkles.
- Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 7 to 8 minutes. (DO NOT OVERCOOK)
- Cool cookies on cookie sheet for 1 minute, then remove cookies and cool on a wire rack. Makes about 24.
SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY
Here's what you need: butter, powdered sugar, vanilla, salt, eggs, flour, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring
Provided by Claire Nolan
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Using a hand mixer or standing mixer, beat butter until creamy.
- Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
- Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
- Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
- Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
- Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
- Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
- Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
- Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
- Wrap in plastic wrap and chill for 30 minutes.
- Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
- Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
- Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
- Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
- Preheat oven to 350˚F (180˚C).
- Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
- Bake for 20 minutes or until the bottom has browned slightly.
- Cool on a cooling rack.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
EASTER EGG SUGAR COOKIES
We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
- Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
- For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
- Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
- Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.
STIR AND DROP SUGAR COOKIES
These sweet and simple drop sugar cookies are bright, colorful, delicious, and take less than an hour to make the whole batch! This recipe is delightfully easy to make, with no needing or rolling required. Just mix up your dough, form your cookie balls and finish them with our secret effortless ingredient to get that sparkling color; sugar and gelatin mix. This go-to basic drop sugar cookie recipe makes about 48 cookies, perfect for whenever you want to quickly make a large batch of delicious and festive cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
- Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
- Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
DROP SUGAR COOKIES
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar, oil, vanilla and lemon zest until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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