VANILLA SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 (3-inch) cookies
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
- Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
- Bake until the cookies are light golden brown, about 10 minutes.
- Let cookies cool completely on the sheets before decorating.
EASY CHOCOLATE SUGAR COOKIES
Rethink the possibilities of your classic Betty Crocker™ sugar cookie mix! Add a little baking chocolate and transform your simple mix into deliciously decadent chocolate sugar cookies with a crinkled powdered sugar top that's impossible to resist. We can't get enough of this easy-to-make chocolate sugar cookie recipe because it needs only six ingredients and takes 15 minutes of prep-time before your dough is ready for the oven. Ready to roll? Of course you are. Before you add these to the oven, roll your dough in powdered sugar before baking for the perfect finishing touch to these delicious chocolate treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms.
- Shape into 36 (1 1/4-inch) balls. Roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookies sheets.
- Bake 8 to 10 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered sugar, if desired. Store in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
ULTIMATE CHOCOLATE SUGAR COOKIES
I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!
Provided by Annacia
Categories Dessert
Time 1h36m
Yield 36 cookies
Number Of Ingredients 20
Steps:
- Make cookies:.
- Sift together the flour, cocoa, and salt. Set aside.
- In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
- Add the egg, espresso, and vanilla.
- Scrape down sides of bowl as needed, then mix in melted chocolate.
- Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
- Remove dough from bowl and divide into quarters.
- Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
- You should be able to leave an imprint when you press dough.
- Position rack in center of oven and preheat to 350°F.
- Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
- Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
- Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
- Carefully place on cookie sheets.
- Bake cookies, one sheet at a time, for 9-10 minutes.
- Transfer cookies to a wire rack while still warm, and cool completely.
- Repeat with remaining dough.
- MAKE GANACHE:.
- Break chocolate into 1" pieces and place into bowl of a food processor.
- Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
- In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
- Immediately pour hot cream over chopped chocolate.
- Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
- Blend in rum and vanilla.
- If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
- Glaze should thicken as it stands, but remain pourable.
- If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
- Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Nutrition Facts : Calories 120.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 25, Sodium 24.9, Carbohydrate 13.6, Fiber 1, Sugar 5.8, Protein 2
CHOCOLATE SUGAR COOKIES
Fans of traditional sugar cookies will devour this rich, chocolaty version. It's impossible to eat just one!
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, egg yolk and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; add to the creamed mixture and mix well., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-8 minutes or until set. Let cool for 5 minutes before removing to wire racks to cool completely. Decorate with frosting if desired.
Nutrition Facts :
VANILLA RICH CHOCOLATE CHIP COOKIES
Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 23m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 34.1 g, Cholesterol 34.1 mg, Fat 14.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 165.3 mg, Sugar 15.7 g
CHOCOLATE SUGAR COOKIES
Roll balls of chocolate dough in sugar and bake into fudgy cookies for perfect Chocolate Sugar Cookies! Chocolate Sugar Cookies have great homemade flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 45m
Yield Makes 3-1/2 doz. or 21 servings, 2 cookies each.
Number Of Ingredients 8
Steps:
- Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle.
- Heat oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.
- Bake 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 2 g
CHOCOLATE-CINNAMON SUGAR COOKIES
A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.
Provided by wexworth
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 11
Steps:
- Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
- Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
- Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
- Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 91.4 mg, Sugar 7.6 g
CHOCOLATE SUGAR COOKIES
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. Unlike many sugar cookies, these don't need to chill, and can be rolled out immediately after they are mixed. Avoid the temptation to add more flour (unless the dough is really sticky), or to use too much flour while rolling and cutting them, or the cookies will be dry. They don't spread in the oven, so you can bake them close together. They are sturdy enough to decorate wildly with colored royal icing, but also taste good with just buttercream or a simple glaze of powdered sugar and water flavored with a little lemon juice or vanilla.
Provided by Kim Severson
Categories cookies and bars, dessert
Time 50m
Yield About 3 dozen 3-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
- In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
- On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams
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