Bloomin Sugar Cookies Recipes

BLOOMIN' SUGAR COOKIES

Steps:

• In a mixing bowl, beat margarine or butter and cream cheese with an electric mixer on medium-to-high speed about 30 seconds or until softened.
• Add about half of the flour, the sugar, egg, baking powder, and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.
• Divide dough in half. Cover and chill for 3 to 24 hours, until easy to handle.
• On a lightly floured surface roll each portion of dough to 1/4" thickness. Cut into 2 1/2 to 3 1/2 inch shapes (I use the large Wilton cookie cutters).
• Place 1 inch apart on an ungreased cookie sheet. Bake at 375 for 9-10 minutes or until edges are firm and bottoms are very lightly browned.
• Carefully remove cookies and cool on a wire rack.
• Frost with Meringue Powder Glaze (recipe #188685).

MERINGUE POWDER GLAZE

Steps:

• With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
• Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
• Divide into separate bowls if desired before tinting with paste food coloring.
• Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SUGAR COOKIE BLOSSOMS

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, butter, vanilla and egg with spoon until smooth. Stir in flour.
• Shape dough into 1-inch balls. (If dough is too soft to shape, cover and refrigerate at least 1 hour.) Roll balls in colored sugars. On ungreased cookie sheet, place about 2 inches apart.
• With kitchen scissors or paring knife pointing down, snip each ball in half, cutting three-fourths of the way through dough; cut each half into 3 wedges for petals.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Immediately press 1 candy into each cookie. Cool completely.