3380 sugar cookie granulated sugar Recipes

granulated sugar, light brown sugar , packed, unsalted butter, softened, crunchy peanut butter, light corn syrup, eggs, vanilla extract, old fashioned oats, baking soda, chocolate chips, m &

granulated sugar (1 lb), unsalted butter, softened (1 lb or 4 sticks), cream cheese, room temperature, real vanilla extract, eggs, all-purpose flour, salt

granulated sugar, light brown sugar , packed, margarine (i use ) or 3/4 cup butter, softened (i use ), shortening, vanilla, eggs, flour, baking cocoa, baking soda, salt, peanut butter chips, chopped walnuts (optional)

nestle swirled surprise cookies, all-purpose flour, quick oats, baking soda, salt, brown sugar, butter, softened, granulated sugar, vanilla extract, eggs, nestle toll house swirled milk chocolate & caramel morsels, divided, nestle toll house milk chocolate morsels, preheat oven to 375o f., combine flour , oats, baking soda and salt in medium bowl. beat brown sugar, butter, granulated sugar and vanilla extract in large mixer bowl until creamy. add eggs, 1 at a time, beating well after each addition. gradually beat in flour mixture. stir in 3/4 cup swirled morsels. cover; refrigerate for 30 minutes or until firm., roll dough into 1-inch balls and place on ungreased baking sheets. if dough balls become warm, refrigerate until firm., bake for 8 to 10 minutes or until sides are set. press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of small spoon. fill pockets with remaining swirled morsels while cookies are still warm. remove to wire racks to cool completely., place milk chocolate morsels in small, heavy-duty plastic bag. microwave on medium-high (70%) power for 30 seconds; knead to mix. microwave at additional 10-second intervals, kneading until smooth. cut a small hole in corner of bag; squeeze to drizzle over cookies.

unsalted butter, softened, butter-flavored shortening, granulated sugar, dark brown sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa, baking soda, salt, cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies), mounds bars, chilled and chopped, semisweet chocolate morsels

granulated sugar, butter, softened, egg, vanilla extract, all-purpose flour, salt, baking soda, cream of tartar, granulated sugar, dove milk chocolate miniatures, unwrapped

granulated sugar, light brown sugar, unsalted butter softened, vanilla extract, eggs, flour, cinnamon, nutmeg, baking powder, salt, chopped pecans

granulated sugar, light brown sugar, unsalted butter softened, lemon extract, eggs, flour, grated lemon peel, baking powder, salt, chopped pecans

granulated sugar, dark brown sugar, butter, softened, vanilla extract, egg, all-purpose flour, oats, salt, golden rasins, chopped toasted walnuts

granulated sugar, shortening, flour, baking soda, salt, vanilla, lemon extract, eggs

granulated sugar, light brown sugar, butter, eggs, milk, vanilla, flour, baking powder, salt

granulated sugar, sweet unsalted butter, eggs, beaten, heavy cream, vanilla extract, all-purpose flour, baking powder, salt

granulated sugar, light brown sugar , packed, all-purpose flour, baking powder, baking soda

granulated sugar, golden brown sugar , firmly packed, creamy peanut butter, unsalted butter, softened, eggs, vanilla, all-purpose flour, unsweetened cocoa powder, baking powder, salt, quick-cooking oats, chocolate chips, dry-roasted unsalted peanuts, chopped

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.

all-purpose flour , unsifted, plus, all-purpose flour, baking soda, salt, butter, softened (i use 1 cup, unsalted butter), granulated sugar, light brown sugar , packed, egg , large, vanilla (i use 1-1/2 tsp bean paste), semi-sweet chocolate chips (guittard super cookie chips, 10 oz. package), walnuts, chopped (optional)

chocolate chip cookie crumbs (24 crushed cookies), granulated sugar, unsalted butter, melted

duncan hines golden sugar cookie mix or reg. sugar cookie mix, egg, water, light molasses, ground ginger, ground cinnamon, baking soda, granulated sugar, milk, chopped pecans