Christmas Tie Dye Sweater Cookies Recipes

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TIE-DYE COOKIES



Tie-Dye Cookies image

Provided by Molly Yeh

Categories     dessert

Time 55m

Yield 6 large cookies

Number Of Ingredients 13

3 1/2 cups all-purpose flour*, plus more for dusting
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened apple sauce
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Assorted gel food coloring, such as red, yellow and blue
Sanding sugar, for rolling
*If you don't plan on eating the raw dough or letting kiddos play with it, you can skip heating the flour and will only need 3 cups, plus more for dusting.

Steps:

  • To heat the flour, place it in a microwave safe bowl and microwave in 30 second increments, stirring after each, until an instant read thermometer stuck into a few different spots of the flour reaches 180 degrees F. Let cool.
  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together 3 cups of the flour, salt, baking powder and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and granulated sugar until fluffy, 3 to 4 minutes. Add the applesauce and mix until combined. Mix in the vanilla and almond extracts. Add the dry ingredients and mix until combined. Divide the dough among 3 bowls and add food coloring, keeping the colors separate. Wearing disposable gloves, knead in the color by hand, or stir it in with a spatula, until homogenous. If you don't have gloves, you can use a zip-top plastic bag.
  • You can play with and bake the dough now (dust with a little more flour if it gets sticky) or you can put it in an airtight container and refrigerate for an hour or overnight to play with and bake later.
  • Roll each batch of dough into a log about 2 1/2 feet long and 1 inch wide. Line up the three logs of dough and cut each into 6 equal portions. Twist one portion of each of the colored doughs together and roll into a ball to create the desired tie-dye pattern. Roll in sanding sugar, place on the prepared baking sheet and gently press down using your hand. Repeat with the remaining dough, placing the finished cookies an inch apart. Bake until very lightly browned on the bottom but still gooey on the inside, about 10 to 12 minutes. Let cool slightly and enjoy!

NOT-SO-UGLY SWEATER COOKIES



Not-So-Ugly Sweater Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound confectioners' sugar (about 3 3/4 cups)
2 tablespoons meringue powder
5 to 6 tablespoons water, plus more if needed
Assorted gel food coloring, for tinting
Desiccated coconut, for decorating

Steps:

  • Make the cookies: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low and beat in the flour mixture in 2 batches until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 4 hours or overnight.
  • Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out sweaters using a 3- to 3 1/2-inch cutter. Gather the scraps, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Bake the cookies, switching the pans halfway through, until lightly browned around the edges, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in 5 tablespoons water with a mixer on medium-high speed until soft, glossy peaks form, adding the remaining tablespoon water if needed. You'll need 2 consistencies of icing: a thicker icing for outlining and a thinner, runnier icing for filling (flooding). Adjust the consistency with water as needed. Tint with food coloring, if desired. Transfer to resealable plastic bags, snip the corners and decorate the cookies. Sprinkle with coconut, if desired. Let set, at least 1 hour.

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