SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together butter and sugar until light and fluffy.
- Mix in egg, vanilla, and salt.
- Mix in flour.
- Make the dough into a ball and cut into two halves.
- Add food coloring to one half of the dough, working it in until evenly mixed.
- On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
- Take the colored dough rectangle and place it over the other regular dough rectangle.
- Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
- Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
- Chill for at least 4 hours.
- Preheat the oven to 375°F (190°C).
- Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
- Bake for 8-10 minutes, until blonde.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
HOLIDAY SWIRLED SUGAR COOKIES
The fun in this recipe is preparing the marbled icing: Release your inner abstract artist as you drizzle red and green icing across a canvas of white on a baking sheet. Instead of dipping cookies in a bowl or on a plate, the baking sheet allows you to marble many cookies at once - without the colors getting muddy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
- Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
- Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
- Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
- Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
- To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
NESTLE TOLL HOUSE SWIRLED HOLIDAY CHOCOLATE CHIP COOKIES
This is the exact recipe off the back of the bag of "Nestle Toll House Swirled Holiday Premier White Colored Morsels."
Provided by senseicheryl
Categories Drop Cookies
Time 21m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine swirled and semi-sweet morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
- Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 104.3, Fat 5.9, SaturatedFat 3, Cholesterol 16.9, Sodium 111.8, Carbohydrate 12.4, Fiber 0.6, Sugar 7.6, Protein 1.4
HOLIDAY SUGAR COOKIES
I add a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate
Provided by Matthew Johnson
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
- Split the base dough in half, add your desired mix-ins, and incorporate them fully.
- We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
- Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
- Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
- Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
- Try additional combinations.
- Enjoy!
Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams
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