25 fluffy butter cookies Recipes

flour, baking soda, salt, egg yolk, egg white , beaten until stiff, sour milk, soft butter, white sugar, brown sugar

butter, softened to room temp, sugar, eggs, beaten, vanilla, lemon extract, almond extract, flour, cream of tartar, salt, baking soda, nutmeg

butter, about 2 sticks, at room temperature, brown sugar, egg, milk, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, quick-cooking oats, raisins, hot fudge sauce , as needed, marshmallow creme , as needed (recommended: fluff)

cookies, moist supreme dark chocolate cake mix, melted butter, egg, slightly beaten, fluffy white frosting (it must be the whipped fluffy kind), top cookie chocolate frosting, powdered sugar, melted butter, more of cocoa (depending on how chocolate-y you like it), vanilla extract, half-and-half , to make it spreadable

crushed gingersnaps (about 30 cookies), butter, melted, unflavored gelatin, cold water, caramels, milk, salt, chopped pecans, vanilla extract, heavy whipping cream , whipped, caramel ice cream topping and additional pecans, optional

oreo cookies, crushed, butter, melted, pastel miniature marshmallows, pastel mints (5-1/2 oz)

sugar, butter, milk, vanilla extract, all-purpose flour, baking powder, salt, flour, sugar

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

betty crocker sugar cookie mix, whole almond, ground, butter or 6 tbsp margarine, melted, cream cheese, softened, lemon curd, betty crocker whipped fluffy white frosting, grated lemon peel, almonds, sliced

betty crocker sugar cookie mix, gold medal all-purpose flour, butter or margarine, softened, egg, pretzel sticks, broken in half, betty crocker whipped fluffy white frosting, assorted candies

light brown sugar, butter, softened, jif creamy peanut butter, divided, egg, vanilla extract, pillsbury best all purpose flour, baking soda, salt, ground cinnamon, baking powder, quick-cooking rolled oats or 1 cup old fashioned oats, pillsbury whipped supreme fluffy white frosting or 1 cup pillsbury whipped supreme vanilla flavored frosting

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

cream cheese (room temp ), margarine or butter (room temp), sugar, crushed pineapple (drained ), salerno coconut bar cookies, cool whip, strawberry jello

crushed gingersnaps (about 30 cookies), butter, melted, cold water, unflavored gelatin, caramels, milk, salt, chopped pecans, vanilla extract, cool whip

crushed pecan shortbread cookies, melted butter, heavy whipping cream, lemon jello gelatin, boiling water, instant lemon pudding mix, lemon sherbet, softened

marshmallows, orange juice, cream cheese, softened, cool whip frozen whipped topping, thawed, blueberry pie filling, crushed vanilla wafer cookies, butter or 1/2 cup margarine, melted

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.