Thin Sugar Cookies With Sprinkles Recipes

THIN CRISPY AMISH SUGAR COOKIES

Steps:

• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs and extracts.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets, about two inches apart.
• Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like!
• Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown.
• Remove to wire racks to cool.

SPRINKLE SUGAR COOKIES

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.

THIN SUGAR COOKIES WITH SPRINKLES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat.
• Cream butter and sugar in an electric mixer fitted with the paddle attachment. Beat in egg and vanilla. Add baking soda and flour and beat until the dough just comes together. Stir in sprinkles. Chill dough for at least 30 minutes.
• Scoop uniform sized balls of dough onto your cookie sheets. These cookies spread, so space them at least 2 inches apart. Bake about 8-10 minutes, rotating pans halfway through baking. Remove from oven just before they begin to brown (or, if you like them crunchy, you can cook them an extra minute). Cool 5 minutes before removing from cookie sheet.

SPRINKLED AND DIPPED SUGAR COOKIES

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.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.