Sugar Cookie Medals Recipes

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GOLD-MEDAL WINNER COOKIES



Gold-Medal Winner Cookies image

These cute cookies are crisp-tender, not too sweet and sturdy enough to hold their shape when baked. If you have the time and ingredients, you can pipe designs on the finished medals with decorating or royal icing.

Provided by Food Network Kitchen

Categories     dessert

Time 4h14m

Yield 18 to 24 cookies, depending on the size of the cutters

Number Of Ingredients 9

3 cups all-purpose flour, spooned and leveled, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
3 large eggs, 2 lightly beaten and 1 whole
1 teaspoon vanilla
Yellow food coloring, for egg wash
1/4 cup yellow sanding sugar

Steps:

  • Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla.
  • Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours.
  • Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary.
  • To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.)
  • Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash.
  • At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this).
  • Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm).
  • Thread a yard of ribbon through each cookie and tie the ends.

SUGAR COOKIES



Sugar Cookies image

This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

Steps:

  • Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 55

Number Of Ingredients 13

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

Steps:

  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g

SPOOL SUGAR COOKIES



Spool Sugar Cookies image

This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread.

Provided by Allrecipes Member

Categories     Sugar Cookies

Time 1h34m

Yield 36

Number Of Ingredients 11

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

Steps:

  • In a large bowl, cream together the margarine, oil, white sugar and confectioners' sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until just blended. Cover and chill dough for at least 3 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the chilled dough into walnut sized balls and roll the balls in the remaining sugar. Place them 2 inches apart onto the cookie sheets. Press into each ball with the open end of a plastic thread spool. Dip the spool into the sugar between each cookie to prevent sticking problems.
  • Bake for 8 to 10 minutes in the preheated oven. Do not over bake or you will lose the delicate taste. Enjoy!

Nutrition Facts : Calories 209.1 calories, Carbohydrate 25.2 g, Cholesterol 10.3 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 162.2 mg, Sugar 14.5 g

BASIC SUGAR COOKIES



Basic Sugar Cookies image

Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 10

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1 1/2 cup confectioners' sugar
3-4 tablespoons milk, water, or lemon juice

Steps:

  • In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
  • Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
  • Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
  • For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

SUGAR COOKIE MEDALS



Sugar Cookie Medals image

You'll need three food colors to decorate these cookies. We used turquoise, yellow, and orange pastes; other colors can be used instead. We turned these edible treats into medallions that were hung with ribbon, but they are equally delightful displayed on a large platter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 Dozen

Number Of Ingredients 10

2 cups sifted all-purpose flour, plus more for work surface
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal Icing
Food colors
Sanding sugar

Steps:

  • Preheat oven to 325 degrees. In a large mixing bowl, sift together flour, salt, and baking powder. Set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until mixture is light and fluffy. Beat in egg and vanilla. Add flour mixture all at once; beat on low speed until mixture comes together to form a dough.
  • Turn dough out onto a piece of lightly floured parchment paper; using a rolling pin, roll out to 1/8 inch thick. Using a 3 1/4- inch round cookie cutter and a 2-inch star cutter, cut out an equal number of rounds and stars. Remove scraps from around cutters as you work. Transfer parchment paper with the dough shapes to a baking sheet. On a lightly floured work surface, reroll scraps, and cut out shapes; transfer to baking sheet with other cookies. Place in refrigerator at least 15 minutes.
  • Remove baking sheet from refrigerator, and arrange cookies so that they are at least 1/2 inch apart. Place in oven, and bake until edges are just starting to brown, about 20 minutes. Transfer baking sheet to a wire rack; using the blunt end of a skewer, immediately poke a hole in top center of each round cookie for the ribbon, if desired. Let cool completely.
  • Place 1/3 cup royal icing in a small bowl, and tint with the color you wish to use for piping dots; add water as needed, but keep it fairly thick. Divide remaining royal icing into two small bowls, and tint them the remaining two colors; add water, making these slightly thinner for covering cookies. Place each tinted icing in a piping bag fitted with an Ateco #3 round tip.
  • Using the thinner icings, outline and fill in round cookies with one color; use the other color to outline and fill in the stars. Let iced cookies set, at least 1 hour. Pipe dots around edges of round cookies with thicker icing. Sprinkle with sanding sugar, and shake off excess. Pipe a small dab of icing on the back of each star; attach stars to centers of round cookies. Let icing set, at least 1 hour. Thread thin ribbons through the poked holes and tie, if desired. Serve, or store in an airtight container at room temperature for up to 3 days.

MEDAL COOKIES



Medal cookies image

Make these round vanilla biscuits, ice in bright colours, thread on a ribbon and give out as edible prizes

Provided by Cassie Best

Categories     Treat

Time 50m

Yield Makes 15 cookies

Number Of Ingredients 11

140g butter
100g light soft brown sugar
3 tbsp golden syrup
½ tsp vanilla extract
350g plain flour , plus extra for dusting
1 tsp bicarbonate of soda
1 large egg
1kg pack ready-to-roll icing
icing sugar
food colouring paste, edible glitter and icing pens (optional)
15 long colourful ribbons

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
  • Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
  • Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
  • Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 418 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

3-INGREDIENT SUGAR COOKIES



3-Ingredient Sugar Cookies image

Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 8

1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
4 tablespoons holiday-colored nonpareils or coarse decorating sugar, if desired
1/2 cup powdered sugar
2 to 3 teaspoons milk
Betty Crocker™ gel food colors, if desired
Holiday-colored nonpareils or coarse decorating sugar, if desired

Steps:

  • In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
  • Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
  • Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
  • Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
  • Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
  • To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g

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From recipeschoice.com


COOKIE MEDALS - NATVIA - 100% NATURAL SWEETENER
Everyone’s a winner with these chocolate cookie medals, what’s better than a prize you can eat! You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection. Serves: 8; Prep: 5 minutes; Cook: 10 minutes; Nutritional Info . Carb: Pro: Fats: Energy KJ: Calories: Serving size: 13.9g: 2.4g: …
From natvia.com


BEST NO-ROLL SUGAR COOKIES - GOLD MEDAL FLOUR | RECIPE | ROLLED …
Nov 21, 2014 - No roll about it, these cookies are packed with flavor and easy to make. Bake a batch today! Nov 21, 2014 - No roll about it, these cookies are packed with flavor and easy to make. Bake a batch today! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


OLYMPIC GOLD MEDAL COOKIES - THE SWEET ADVENTURES OF SUGAR BELLE
2012-07-24 To make these cookies you will need: Red, white, and blue piping and flood icing. Super gold lustre dust. Vanilla extract, vodka, or Everclear. Begin by dividing the top of the cookie into thirds and outlining each section. Its best to let the sections dry a …
From sweetsugarbelle.com


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