DOUBLE SUGAR COOKIES
Double the sugar, double the deliciousness. These chewy cookies are not to be missed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl, beat granulated sugar, powdered sugar and butter with electric mixer on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
DOUBLE SUGAR COOKIE BARK
Double the sugar cookie, double the fun! Try this delicious cookie bark filled with crushed cereal and topped with chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheet with foil. Spray foil with cooking spray. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the crushed cereal. Press dough evenly into 12-inch square on cookie sheet.
- Bake 10 to 14 minutes or until golden brown; cool.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with remaining 1/2 cup crushed cereal. Press cereal lightly; top with candy sprinkles. Refrigerate until set, about 30 minutes.
- Gently break up cookie bark. Store tightly covered.
Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 10 g, TransFat 1 g
SUGAR COOKIE BARS MADE EASY
Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.
Provided by Sydni
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
- Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
- Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 39.5 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.7 g, Sodium 149.8 mg, Sugar 25.6 g
EASY SUGAR COOKIE BARS
I love sugar cookies, but hate how much time they take to make. These bars are quick, easy, and best of all, yummy!
Provided by rford12
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x18-inch rimmed baking sheet.
- Combine white sugar, 1 cup butter, 8 ounces cream cheese, and egg in a large bowl; beat with an electric mixer until well mixed, about 4 minutes. Beat in 1 teaspoon vanilla extract and almond extract. Mix in flour, baking powder, and baking soda until dough comes together.
- Press dough evenly over the greased baking sheet.
- Bake in the preheated oven until lightly golden, about 20 minutes. Let cool completely, 10 to 20 minutes.
- Beat 1/2 cup butter and 4 ounces cream cheese together in a bowl until smooth. Beat in confectioners' sugar. Thin icing with milk and vanilla extract. Split icing between 2 bowls. Mix green food coloring into 1 bowl.
- Spread green icing over cooled cookies. Cut into 48 squares. Pour white icing into a resealable plastic bag. Cut off corner tip. Drizzle white icing over cookies.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 20.6 g, Cholesterol 26.9 mg, Fat 8.4 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 5.2 g, Sodium 86.9 mg, Sugar 15.3 g
DOUBLE-SIDED SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, vanilla extract, large eggs, all-purpose flour, salt, yellow food coloring, red food coloring, blue food coloring, black food coloring, green food coloring, electric hand mixer, food-safe glove
Provided by Claire Nolan
Categories Bakery Goods
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
- Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
- Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
- Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don't dry out.
- Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
- Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
- Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
- Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
- Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
- Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
- Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
- Place the red triangle on top and trim the edges with a bench scraper or knife.
- Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
- Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
- Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
- Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
- Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
- Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 40 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams
CRISPY COOKIE BARK RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt
Provided by Jordan Kenna
Categories Snacks
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
- Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
- Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
- Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
- Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
- Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
- Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
- Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
- Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
- Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
- Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
- Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
- Serve the pieces immediately or store in the refrigerator until desired.
- Enjoy!
Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams
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5/5 (2)Total Time 1 hr 45 minsCategory DessertCalories 177 per serving
- Cream butter and sugar, then mix in vanilla, milk salt, and flour using a hand or a stand mixer. Mix until a cookie dough forms.
- Melt white chocolate in the microwave on 50% power in 30 second increments, stirring between each, until melted and smooth. (Or follow the package directions.)
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4.8/5 (4)Calories 84 per servingCategory Cookies & Bars Recipes, Dessert Recipes
- In a large bowl or the bowl of your stand mixer, combine softened butter and both sugars (confectioners and granulated). Beat sugars and butter until light and fluffy.
- Add the eggs and beat into the creamed butter and sugar until creamy. Add vegetable oil and vanilla, combine thoroughly until smooth (will resemble a very wet batter).
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