1063 sugar syrup cookies Recipes

butter, sugar, sugar syrup or 2 tbsp maple syrup, wheat flour, baking soda, vanilla sugar

sugar, water, light corn syrup, vanilla extract, purple and deep pink gel or paste food coloring, butter cookies with cutout centers, yellow colored sugar, shoestring licorice (30 inches)

butter, white sugar, lemon zest (optional but add great flavor ), egg, corn syrup, lemon extract, all-purpose flour, baking soda, baking powder

sugar, shortning, light sour cream, corn syrup, flour, unsweetened cocoa, baking soda, salt, cinnamon, ground clove1/4 tsp nutmeg, ground ginger, sugar

crushed oreo cookies, white chocolate chips, water, fat-free half-and-half, sugar syrup, prepared tapioca, ice (16 oz)

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, brown sugar, oats, baking soda, baking powder, salt, melted butter, egg, milk, vanilla, light sugar syrup

all purpose flour, baking soda, salt, ground ginger, ground cinnamon, butter softened, stevia extract in the raw, sugar, egg, dark corn syrup, sugar

sugar, milk or cream, light corn syrup, vanilla extract (or almond)

sugar, butter, eggs, hersheys chocolate syrup, all-purpose flour , and, all-purpose flour, sugar, butter, evaporated milk, chocolate chips

flour, cinnamon, salt, baking powder, baking soda, butter (softened ), brown sugar, syrup (maple is the best!!), granulated sugar, vanilla, eggs, raisins, old fashioned oats

butter, at room temperature, brown sugar, brown rice syrup, vanilla extract, brown rice flour, tapioca flour or 1 cup cornstarch, coconut flour

butter, brown sugar, molasses, flour (amount is approximate), ground ginger, baking soda, salt