1297 candy sugar cookies Recipes

candy coated milk chocolate pieces, milk, dry sugar cookie mix, cashews , salted, skor english toffee bit, and crushed cornflakes

cookies, chunky peanut butter, butter - softened, brown sugar, baking powder, baking soda, egg, vanilla, all-purpose flour, quartered miniature peanut butter cups, piping chocolate, milk chocolate chips or chopped milk chocolate bar

unsalted butter, room temperature, granulated sugar, eggs, pure vanilla extract, all-purpose flour, salt, baking soda, unsalted butter, room temperature, shortening, pure vanilla extract, salt, sugar, milk, candy sprinkles (optional)

cream cheese, softened, butter, softened, granulated sugar, vanilla, flour, baking soda, lifesavers candy, crushed (optional)

butter, powdered sugar, egg, almond extract, vanilla, flour, salt

unsalted butter, room temperature, granulated sugar, heavy cream, egg yolks, vanilla extract, peppermint extract, gold medal all-purpose flour, baking powder, salt

all-purpose flour, plus more for dusting, baking powder, baking soda, salt, unsalted butter, room temperature, sugar, egg, fresh-squeezed lemon juice

sugar cookie mix, egg whites, divided, coconut extract, flaked coconut, divided, candied red cherries, halved (optional)

sugar cookie mix, egg, butter flavor shortening, instant pistachio pudding mix, minced candied cherry, pistachio nut

sugar cookie mix (recommended : betty crocker), cream cheese , softened in microwave for 45 seconds, egg, lemon extract, cake flour, hard candies, assorted colors (recommended : jolly ranchers or lifesavers), baking sheets, aluminum foil and cooking spray, mixing bowl, flour, rolling pin, oversized (4 to 5-inch) ornament-shaped cookie cutter, smaller cutters , round or square, cooling rack

egg, pure vanilla extract, unsalted butter, slightly soft, granulated sugar, sugar, fine salt, all-purpose flour , plus as needed, sugar, milk, sprinkles , candies, cored sugar as desired

sugar, brown sugar, jif creamy peanut butter (2 cups), butter flavor crisco, eggs, vanilla, maple syrup (or maple-blend), baking soda, quick quaker oats, uncooked, divided, m & s

refrigerated sugar cookie dough, all-purpose flour, sized snicker bars, cocktail peanuts chopped

egg whites, white sugar, all-purpose flour, coarse salt, unsalted butter, melted and cooled (1 1/4 sticks), heavy cream , plus, heavy cream, vanilla extract, red food coloring, gel-paste type

butter, softened, brown sugar, all-purpose flour, eagle brand sweetened milk, vanilla, peanut butter chips, chocolate almond bark

peppermint ice cream, slightly softened, refrigerated sliceable sugar cookie dough, hot fudge topping, hard peppermint candy, coarsely crushed , or multicolored decorator sprinkles

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

butter, softened, sugar, egg, all-purpose flour, cream of tartar, salt, egg yolk, lightly beaten, water, assorted colors of paste food coloring, decorator sugar, vanilla and chocolate ready-to-spread frosting, chocolate candy bar sprinkles (optional), chopped pecans (optional), melted semisweet chocolate (optional), red cinnamon candies (optional)