Easy Iced Homerun Cookies Recipes

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ICED OATMEAL COOKIES RECIPE BY TASTY



Iced Oatmeal Cookies Recipe by Tasty image

Here's what you need: old fashioned rolled oat, flour, baking powder, cinnamon, nutmeg, unsalted butter, sugar, brown sugar, vanilla extract, eggs, raisin, powdered sugar, milk, warm water

Provided by Chris Salicrup

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

2 cups old fashioned rolled oat, pulsed in food processor x10
2 cups flour
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup unsalted butter, room temperature and softened
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup raisin
2 cups powdered sugar
1 ½ tablespoons milk
1 tablespoon warm water

Steps:

  • Preheat oven to 350˚F (180˚C)
  • Pulse oats in a food processor or blender 10 times.
  • Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
  • In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
  • Pour the dry ingredients into the wet ingredients ⅓ at a time until it's gone and dough forms.
  • Fold in raisins or chocolate chunks.
  • Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
  • Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
  • Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 120 grams, Fat 27 grams, Fiber 5 grams, Protein 10 grams, Sugar 66 grams

ICED HEART COOKIES



Iced Heart Cookies image

Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 2 dozen

Number Of Ingredients 11

2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 pound confectioners' sugar (2 spooned and leveled cups)
1 large egg white, or 2 1/2 tablespoons meringue powder
Gel food color (optional)
Edible Luster Dust (optional)

Steps:

  • Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
  • Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
  • Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
  • Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.

ICED OATMEAL COOKIES



Iced Oatmeal Cookies image

These are iced oatmeal cookies are really tasty, just like my mother's!

Provided by Kim Scharf

Categories     Oatmeal Cookies

Time 1h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
¼ cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¾ cups old-fashioned rolled oats
1 cup raisins
½ cup chopped toasted pecans
2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
1 tablespoon apple juice, or more to taste

Steps:

  • Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
  • Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
  • Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
  • With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
  • Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
  • While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
  • Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 39 g, Cholesterol 38.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 138.2 mg, Sugar 25.1 g

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