138 rolled cookie dough Recipes

roll refrigerated sugar-cookie dough, cream cheese, room temperature, marshmallow creme, sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries, purchased caramel sauce, warmed

roll pillsbury sugar cookie dough, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, orange zest, white chocolate , baking bars coarsely chopped, chopped pecans, chopped crystallized ginger, powdered sugar, ground cinnamon, orange juice

roll pillsbury refrigerated chocolate chip cookie dough, creamy peanut butter, orange and black m&m s plain chocolate candy, dry roasted peanuts, ready-to-serve creamy vanilla frosting (1lb container)

roll refrigerated sugar cookie dough, candy corn, m iniature & s chocolate candies, decorating gel, betty crocker decorating icing

roll refrigerated chocolate chip cookie dough, unsweetened cocoa powder, peanut butter , pieces, coarse sugar, cream cheese, softened, peanut butter, honey

roll refrigerated sugar cookie dough, cream cheese, softened, granulated sugar, fresh lemon juice, pure vanilla extract, eggs, chocolate hazelnut spread such as nutella

butter, melted, brown sugar, sugar, flour, salt, vanilla extract, chocolate chips, egg roll wraps, vegetable oil, vanilla ice cream, caramel and hot fudge ice cream topping

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, shortening, egg, vanilla, quick-cooking rolled oats, chopped walnuts or pecans, granulated sugar for rolling the cookie dough balls in

tubes (16-1/2 oz each) refrigerated peanut butter cookie dough, softened, king arthur unbleached all-purpose flour, patterns in crafts archive on country woman web site, sugar, meringue powder, cream of tartar, water, vanilla extract, orange paste food coloring, pastry tips-round tips #4 and #2, semisweet chocolate chips, divided, cream-filled chocolate sandwich cookies, pretzel rods, yellow fruit roll-up, pretzel sticks, candy corn , additional pretzels sticks and oval cream-filled chocolate sandwich cookies (whole and crushed)

refrigerated sugar cookie dough, lollipop sticks, marshmallows, fruit roll-up, colored frosting or icing, small round pastel sprinkles, ribbon, colored plastic wrap

frozen mixed berries, thawed, apple pie filling, granulated sugar, cinnamon, roll of sugar cookie dough, vanilla ice cream

all-purpose flour, roll of refrigerated sugar-cookie dough, snowflake sprinkles, m & s inis buttons, kisses

tube (16-1/2 oz) refrigerated peanut butter cookie dough, all-purpose flour, popsicle sticks, white candy coating, coarsely chopped, semisweet chocolate chips, candy corn, white portion removed and cut in half lengthwise, semisweet chocolate chips, m & s brand chocolate candies, assorted colors of decorating gel, assorted colors of fruit roll-ups , cut into thin strips

butter, melted and cooled, brown sugar , packed, lemon juice, cinnamon, allspice, nutmeg, salt, apples, peeled, cored and chopped into bite-size chunks, refrigerated sugar cookie dough, broken into chunks, rolled oats

roll refrigerated sugar cookie dough, pistachios, lightly chopped, dried cherries, white chocolate chips

roll refrigerated sugar cookie dough, pistachios, lightly chopped, dried cherries, white chocolate chips

roll refrigerated sugar cookie dough, pistachio nut, lightly chopped, dried cherries, white chocolate chips (optional)