Sugar Cookies With Kisses Recipes

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LOVE AND KISSES COOKIES



Love and Kisses Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 48 cookies

Number Of Ingredients 12

12 ounces semisweet chocolate chips
1 cup packed brown sugar
1 cup granulated sugar
1 stick (8 tablespoons) salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups red sprinkles
48 milk chocolate candies, such as Hershey's Kisses®

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  • In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
  • Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
  • Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

HUGS AND KISSES SUGAR COOKIES



Hugs and Kisses Sugar Cookies image

Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 1/2 dozen

Number Of Ingredients 8

2 cups all-purpose flour, plus more for parchment
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Sanding sugar, for sprinkling

Steps:

  • Sift flour, salt, and baking powder together into a bowl. With an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
  • Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment. Roll out dough on parchment to a scant 1/4-inch thickness, running an offset spatula under dough and dusting with flour as necessary to prevent sticking. Transfer dough on parchment to freezer, and chill 15 minutes.
  • Using a 2- to 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough. (If dough begins to soften, return to freezer for 3 to 5 minutes.) Reroll scraps once and cut out more shapes.
  • Transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart. Freeze 15 minutes. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.

EASY SUGAR COOKIES



Easy Sugar Cookies image

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Provided by Stephanie

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 7

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g

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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