Sprinkled And Dipped Sugar Cookies Recipes

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SPRINKLE SUGAR COOKIES



Sprinkle Sugar Cookies image

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

Provided by Lindsay

Categories     Dessert

Time 27m

Yield 36

Number Of Ingredients 12

2 3/4 cups (358g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
1 cup + 2 tbsp (233g) granulated sugar
2 tbsp (28g) light brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1/2 cup sprinkles for mixing in, optional*
1 cup - 1 1/4 cups sprinkles for rolling, optional*

Steps:

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  • Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
  • Add the egg and egg yolk and mix until well combined.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
  • Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
  • Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
  • Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  • Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 116 calories, Sugar 10.3 g, Sodium 70.9 mg, Fat 7.7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 23.8 mg

SPRINKLED AND DIPPED SUGAR COOKIES



Sprinkled and Dipped Sugar Cookies image

Who doesn't want more sprinkles in their life? No one we know! These spring-perfect cookies are just the ticket to add a little extra fun to your baking (and snacking!). Made extra simple with Betty Crocker™ sugar cookie mix with Great Value™ pastel-colored sprinkle mix added to the dough, these are an easy baking project that anyone can achieve. The pretty pastel dip is done with Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ pastel gel food colors that make it easy to achieve the soft shades of the season. Some extra sprinkles are the finishing touch because sometimes, more is more!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 20

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup Great Value™ pastel-colored sprinkle mix
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
1/2 teaspoon Great Value™ pastel blue gel food color

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
  • Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
  • Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
  • Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 21 g, TransFat 0 g

SPRINKLE SUGAR COOKIES



Sprinkle Sugar Cookies image

These happy holiday cookies are guaranteed to put a smile on your face. In addition to the fun sprinkle mix on top, we added even more sprinkles to the dough for an additional burst of color. Sprinkle mixes can be purchased at most baking supply shops, but you can always mix your own using your favorite shapes and colors.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield About 30 sprinkle sugar cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
3/4 cup confectioners' sugar
3/4 teaspoon salt
2 sticks unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3/4 cup classic sprinkles (avoid hard sprinkles like nonpareils and dragees)
1 cup confectioners' sugar
2 teaspoons fresh lemon juice
3 to 5 teaspoons water
1 cup mixed sprinkles (classic sprinkles, nonpareils, dragees and sugar pearls)

Steps:

  • Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
  • Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
  • Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
  • Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.

POWDERED SUGAR COOKIES I



Powdered Sugar Cookies I image

Sugar cookies that melt in your mouth.

Provided by Alicia K. Chaput

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 10

1 cup confectioners' sugar
1 cup white sugar
1 cup butter
1 cup vegetable oil
1 pinch salt
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
4 cups all-purpose flour

Steps:

  • Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
  • Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 14.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 59.9 mg, Sugar 6.7 g

UNC DIPPED SUGAR COOKIES



UNC Dipped Sugar Cookies image

Celebrate your love for the Tar Heels by serving these easy-to-make sugar cookies that are dipped in frosting and topped with team color sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Light blue candy sprinkles and decorating sugar, as desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  • Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
  • Bake 8 to 10 minutes or until light golden brown on edges and set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, place frosting. Microwave uncovered on High 20 to 30 seconds or until warmed and thin enough for dipping. Working with one cookie at a time, dip halfway into warmed frosting; gently shake and slide bottom of cookie on edge of bowl to remove excess. Place on cooling rack placed over cookie sheet or waxed paper. Sprinkle candy sprinkles or decorating sugar on dipped half of each cookie. Repeat dipping and sprinkling with remaining cookies. If frosting has cooled too much, reheat as needed. Let stand about 3 hours or until set.
  • Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 16 g, TransFat 0 g

SMASHED SUGAR COOKIES



Smashed Sugar Cookies image

We love the imperfection of these festive smashed cookies. The addition of two eggs gives the centers a tender and soft texture, while the crinkled edges get ever so slightly golden and crisp. Top with a simple confectioner's sugar glaze for a holiday treat perfect for a cookie tin.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 18 cookies

Number Of Ingredients 10

1 cup granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, cubed, at room temperature
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour, plus more for dusting if needed (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup red, green and white sprinkles, such as Jimmies
3/4 cup confectioners' sugar
1 tablespoon whole milk

Steps:

  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it's ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed.
  • Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
  • Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
  • Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
  • Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Once the cookies have cooled, whisk together the confectioners' sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.

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From pinterest.ca


SPRINKLE COOKIES {SOFT CUT-OUT SUGAR COOKIES} - THE SEASONED MOM
2021-01-27 In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
From theseasonedmom.com


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