Sprinkled Sugar Skillet Cookie 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

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