Election Day Sugar Cookies Recipes

HOLIDAY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.

VALENTINE'S DAY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth. Beat in egg, vanilla, and almond extract.
• Combine flour and baking powder in a separate bowl and add to the butter mixture, a little at a time. Stir until well combined. Knead using wet fingers if dough gets too stiff, dusting with flouring occasionally, until it bounces back.
• Roll dough out to uniform thinness and cut into desired shapes. Place 2 inches apart onto cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the cookie sheets until firm enough to transfer to a cooling rack.
• Meanwhile, melt confectioners' coating in the microwave according to manufacturer's instructions. Mix in red candy melts until desired color is reached. Dip cooled cookies in the candy coating and let rest on waxed paper until hardened, about 5 minutes.

VALENTINE'S DAY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
• Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it's about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
• Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
• For the icing: Meanwhile, whisk the confectioners' sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners' sugar or milk, if needed.
• Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
• Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.

VOTING PARTY COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla, and beat to incorporate. Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
• Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
• Bake for 10 minutes, until lightly browned around the edges. Let cool completely.
• Decorate the cookies with royal icing and let dry completely, at least 3-4 hours or overnight.
• Enjoy!

APPLE'S RESTAURANT ELECTION DAY COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter, gradually add sugars, beating well.
• Add eggs and vanilla, beat well.
• In separate bowl: combine flour, baking powder, soda, and salt - stir well.
• Add to butter mixture, beat at low speed until blended.
• Stir in toffee bits, chocolate chips.
• Drop dough by heaping tablespoons (ice cream scoop works great) onto ungreased cookie sheet.
• Bake 10-15 minutes or until cookie is lightly browned.
• Let cool slightly on sheets, then cool completely on wire racks.

INDEPENDENCE DAY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
• Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.