Sugar Cookie Mini Cakes Recipes

SUGAR COOKIE MINI CAKES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat together the butter and granulated sugar on medium-high until pale and fluffy, 3 to 4 minutes. Reduce the speed to medium and add the extracts and egg and mix to combine. Reduce the speed to low and then gradually add the dry ingredients and mix to combine. Pour the dough out onto a clean work surface and give it a few kneads to bring it all together. Divide it in half, wrap half of it in plastic wrap and refrigerate it while you roll out the first half. (Alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)
• Dust your work surface and a rolling pin with flour and roll out the dough to 1/4-inch thickness. Cut out 5 increasing sizes of circles, 1 1/2 inches to 3 inches, and use a small offset spatula to transfer them to a baking sheet, 1-inch apart. Re-roll the scraps and repeat with the remaining half of the dough. Bake until the bottoms are lightly browned, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.
• For the frosting: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat the butter until soft and creamy. Gradually add the powdered sugar and mix to combine. Mix in the extracts and salt. Add food coloring if desired.
• To assemble: Transfer the frosting to a piping bag. Stack up the circles, largest on the bottom, with a thin layer of frosting between them and decorate with sprinkles as desired.

BIG SOFT SUGAR COOKIE CAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.

MINI COOKIES AND CREAM STUFFED CAKES

Steps:

• Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.
• Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.
• Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.
• To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

MINI CHEESECAKE SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees.
• For the sugar cookies, cream the sugar and the butter.
• Beat in the eggs and vanilla.
• Mix the sugar with the cinnamon, flour, baking powder, and salt.
• Add the dry ingredients to the creamed butter and mix until it forms a dough.
• Line and grease a 12 muffin tin.
• Roll out the cookie dough.
• Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin.
• Bake the cookie cups for 8 minutes and remove from the oven. (You may have some leftover dough, which you can use to make some sugar cookies).
• Let the cookie cups rest for at least 10 minutes.
• In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
• After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
• Bake 20 more minutes, or until the cheesecake has set.
• Remove from the oven.
• Chill overnight.
• You can add a fruit or chocolate sauce on top as a garnish.