401 sugar cookie decorating Recipes

brighten up the holidays with starry sugar cookies made with easy sugar cookie mix., makes about 2 dozen cookies, betty crocker sugar cookie mix, butter or margarine, melted, gold medal all-purpose flour, egg, betty crocker rich & creamy creamy white frosting, betty crocker decorating icing (assorted colors ), betty crocker decorating sprinkles and sugars (assorted colors)

flour , sifted (very important that you sift), sugar, baking powder, applesauce, oil, vanilla extract, cinnamon, candy sprinkles, to decorate, sugar, to decorate, icing, to decorate

sugar, butter, egg, vanilla extract, almond extract, all-purpose flour, baking soda, cream of tartar, granulated sugar for decoration

almond flour, splenda sugar substitute, butter, at room temperature, egg, vanilla, splenda sugar substitute , for decorating

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.

unsalted butter, at room temperature, sugar, vanilla extract, baking soda, salt, egg, unbleached all-purpose flour, royal icing, candies for decorating: mini m&ms, black licorice twists, cherry pull-apart shoestring licorice, red cinnamon

sugar, milk, light corn syrup (karo), softened butter (no margarine), vanilla, coloring (if using liquid coloring, may need to add a little more confectioners sugar to bring to decorating cup)

sugar cookie mix (i use betty crocker), butter, melted, egg, flour, almond extract, colored sugar sprinkle or colored sprinkles, for decoration

confectioners sugar, sugar sprinkles, such as hot pink or white , for decorating, bakery shortbread or sugar cookies

sugar cookie mix, mint andes candies, red and green candy coating disks, decorating sprinkles , optional

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.

sugar cookie dough, cherry extract, all-purpose flour, decorating icings, tall lollipop sticks, flower cookie cutters, floral foam, easter basket grass or tissue paper

unsalted butter, granulated sugar, eggs, lightly beaten, vanilla, all-purpose flour, baking powder, salt, colored sugar and milk, for decorating, or royal icing, recipe follows, sugar, meringue powder (egg white powder), as desired

flour, baking powder, ground cinnamon, salt, unsalted butter, slightly softened (8 oz), corn oil (other flavorless vegetable oil fine too), sugar, light brown sugar , packed, gingerroot, minced, egg, egg yolk, vanilla extract, lemon zest, finely grated, sugar, red decorator sugar, for garnish, green too (optional)

sugar, eggs, grated fresh lemon rind, flour, powdered sugar (to decorate ), pine nuts (to decorate )

recipe sugar cookie dough, at room temperature, cream cheese, at room temperature, unsalted butter, at room temperature, sugar, pomegranate juice, red sugar hearts , for decorating, equipment : 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

refrigerated sugar cookie dough, cream cheese , softened in microwave for 45 seconds, egg, lemon extract, cake flour, milk