Tag Archives: sprinkles

Valentine Whipped Shortbread Cookies

Valentine Whipped Shortbread Cookies 1

Simple to make shortbread cookies made festive with Valentine sprinkles.  So much easier than rolling, cutting out, and frosting regular sugar cookies.

The dough is quick to make with no chilling or rolling required. The addition of cornstarch to the cookie dough helps these to melt in your mouth.

Valentine Whipped Shortbread Cookies 2

RECIPE:

Continue reading

1 Comment

Filed under Cookies, Desserts

Eleventh Annual Twelve Days of Christmas Cookies: Christmas Sprinkle Cookies

Sprinkle Cookies 2DAY 9: Christmas Sprinkle Cookies

Nothing says Christmas cheer like Sprinkles! These are sure to please both kids and adults.

Sprinkle Cookies 4

Sprinkle Cookies 3

RECIPE:

Christmas Sprinkle Cookies

  • Servings: 2-3 dozen small cookies
  • Print

Sprinkle Cookies 2

1 cup unsalted butter, softened
1 ¼ cups sugar
3 egg yolks
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking soda
½ tsp cream of tartar
¼ tsp salt
About ½ cup Christmas sprinkle candies

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour, baking soda, cream of tartar, and salt.

Using a cookie scoop, place level scoops on baking sheets, about 2” apart. Roll scoops of dough into 1” balls, then roll dough balls in sprinkles and return to baking sheet.

Bake for 11-12 minutes, or until baked through, but still pale. Don’t overbake. Remove baking sheet from oven and let cool for 2-3 minutes on baking sheet before removing to wire rack to cool completely.

Makes 2-3 dozen small cookies

Light-The-World-Image-26

Leave a comment

Filed under Cookies, Desserts

Eleventh Annual Twelve Days of Christmas Cookies: Whipped Shortbread Cookies

Whipped Shortbread 2

DAY 1: Whipped Shortbread Cookies

These simple cookies have quickly made their way onto our list of  family favorites. The cornstarch and powdered sugar in the dough make them practically melt in your mouth.

Whipped Shortbread 3

In addition to Christmas baking and spending time with family, this month I am choosing to participate in an initiative to “Light the World” through small and simple acts of kindness.  Check out the link below for daily suggestions of ways to light the world, or to sign up for daily suggestions by text:

2019-11-20 (1)

#lighttheworld

Whipped Shortbread 1

RECIPE:

Whipped Shortbread Cookies

  • Servings: 5 dozen small cookies
  • Print

Whipped Shortbread 2

2 cups unsalted butter, softened
1 cup powdered sugar
3 cups flour
½ cup cornstarch
½ tsp salt
1 Tbs vanilla extract
Candied sprinkles

Preheat oven to 300°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and powdered sugar until very light and fluffy, at least 5 minutes. Beat in vanilla. Beat in flour, cornstarch, and salt.

Using a small cookie scoop, place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Rub your hands with a small amount of cornstarch, and then roll scoops of dough into 1” balls; return to baking sheet. Press each dough ball with the tines of a fork dipped in cornstarch, to flatten slightly. Dust the tops of the cookies with candied sprinkles.

Bake for 14-15 minutes, or until baked through. Cookies will still look very pale. Don’t overbake. Cool on wire racks.

Makes about 5 dozen small cookies.

For a wonderful new Christmas video about the birth of Jesus Christ, check out this newly produced “The Christ Child” movie:

2019-11-20 (2)

 

Leave a comment

Filed under Cookies, Desserts

Twelve Days of Christmas Cookies: Frozen-Inspired Snowflake Sugar Cookies

Frozen Snowflake Sugar Cookies 3.1

DAY 9: Frozen-Inspired Snowflake Sugar Cookies

Want to brighten a little girl’s eyes this Christmas? Make these Disney Frozen inspired snowflake cookies together. She can be totally in charge of the sprinkles.

This is a different sugar cookie dough than I usually use. (That recipe can be found here: Sugar Cookies). I prefer the flavor of the other dough, but this dough is much easier to work with and creates super sharp edges. And no refrigeration of the dough is needed. When I am using a cookie cutter where sharp edges really matter, this is the dough I prefer to use. The recipe comes from In Katrina’s Kitchen.

I used Royal Icing (recipe below) to pipe thick lines, but you could also use this Glacé Icing. Cover lines with shimmery sanding sugar or thicker blue and silver sprinkles immediately after piping.

Frozen Snowflake Sugar Cookies 1

RECIPE:

Snowflake Cut-Out Sugar Cookies

Frozen Snowflake Sugar Cookies 1

Sugar Cookie Dough:
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 egg
2 teaspoons baking powder
3 cups flour

Royal Icing
Blue and Silver Shimmery Sanding Sugar or Coarse Sprinkles

Preheat oven to 350° F.

In the bowl of a stand mixer, cream butter and sugar until smooth. Beat in extracts and egg.

In a separate bowl combine baking powder with flour and slowly mix into the wet ingredients. The dough will be stiff.

Do not chill dough. Roll dough out onto a floured surface to almost 1/4 inch. You want these cookies to be thick. Use cookie cutters to cut out cookie shapes and place on baking sheets.

Bake for 7-9 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Yield will depend on the size of your cookie cutter and the thickness of your dough. I got 25 cookies made from 4” snowflake cookie cutters.

(From In Katrina’s Kitchen)

Royal Icing

2 Tbs meringue powder
scant ¼ cup water
½ lb powdered sugar
½  tsp light corn syrup

Combine the meringue powder and water in a stand mixer. With the paddle attachment, beat until foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

Mix in the corn syrup. Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.

To store for later use: cover with plastic wrap touching the icing and refrigerate.

Use a thick open circle decorator tip to pipe thick lines onto each snowflake. Sprinkle cookie with sanding sugar or sprinkles immediately after piping lines (on each cookie). Icing will harden quickly.

(From Bake at 350)

Leave a comment

Filed under Cookies, Desserts

Twelve Days of Christmas Cookies: Lofthouse Style Sugar Cookies

Lofthouse Style Frosted Cookies

DAY 3: Lofthouse Style Frosted Christmas Cookies

Lofthouse Cookies: those pillowy-soft cookies in the grocery store with a frosting that hardens just enough to be able to stack them. The homemade version are even better. And much easier to make than rolled and frosted sugar cookies.

To frost them, simply hold them in your hand and dip them upside down into a bowl of icing. Shake on some candied sprinkles, let them set for an hour and you are ready to go. You can use different flavored extracts (vanilla, almond, orange, peppermint, etc) for different flavored frostings.

RECIPE:

Lofthouse Style Frosted Christmas Cookies

Lofthouse Style Frosted Cookies

Cookies:
¾ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup sugar
2 eggs
2 tsp vanilla
3 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Preheat oven to 350°F.

Beat butter, cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, mix flour, baking powder, baking soda and salt. Mix into butter and sugar in mixing bowl. Refrigerate dough for one hour.

With hands, roll dough into 1” balls (for small cookies, slightly larger for larger cookies). Place 2 inches apart on baking sheets. Flatten dough balls with the palm of your hand.

Bake for 7-9 minutes for small cookies.

Glaze Frosting:
6 Tbs butter
½ cup heavy cream
1 tsp vanilla (or ½ tsp almond, ½ tsp orange or ¼ tsp peppermint) extract
1 lb (about 4 cups) powdered sugar
3-4 drops gel food coloring
Candy Sprinkles

Place butter and cream in a microwave-safe bowl. Heat in the microwave for about 60-90 seconds, until butter melts. Stir in extract (if you want to use white icing, use a clear vanilla or other flavored extract). Use a whisk to mix in powdered sugar. Mix in food coloring.

Dip tops of cooled cookies in warm glaze and place on a sheet of waxed paper. Sprinkle immediately with candy sprinkles (the glaze starts to set fast: dip one cookie, then add sprinkles, then dip another cookie, etc). If glaze gets too thick, heat in microwave for 15-20 seconds. Allow glaze to set on cookies for about 1 hour before storing cookies.

To freeze: Freeze cookies in single layer and then place in container and store in freezer. Thaw cookies in a single layer.

Makes 3-4 dozen cookies

Leave a comment

Filed under Cookies, Desserts

Twelve Days of Christmas Cookies: Pinwheel Cookies

Christmas Pinwheel Cookies 1

DAY 1: Welcome to the 6th Annual Twelve Days of Christmas Cookies! First up is a fun Christmas Pinwheel Cookie.

This is a fun way to use a simple sugar cookie dough to make multi-colored swirled cookies. Roll dough rectangles together to form a log and then slice and bake. This dough is great for making ahead and freezing, then baking later.

The recipe comes from Just a Taste, who made them in red, white and blue for the 4th of July.

Christmas Pinwheel Cookies 2

For more Christmas cookie ideas, visit our past cookie events:
First Annual Twelve Days of Christmas Cookies
Second Annual Twelve Days of Christmas Cookies
Third Annual Twelve Days of Christmas Cookies
Fourth Annual Twelve Days of Christmas Cookies
Fifth Annual Twelve Days of Christmas Cookies

RECIPE:

Christmas Pinwheel Cookies

Christmas Pinwheel Cookies 1

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract (or use additional vanilla extract)
Red food coloring
Green food coloring
Christmas sprinkles

In a medium bowl, sift together the flour, baking powder and salt; set aside.

Using a mixer, beat the butter and sugar until light and fluffy. Mix in the eggs  and the vanilla and almond extracts. Add the flour mixture and beat just until combined.

Remove the dough and separate it into three equal pieces (use a kitchen scale to weigh dough, if possible). Leave one section white. Beat (or knead with hands) red food coloring into one section and green food coloring into the third section. Wrap each section in plastic wrap and refrigerate for one hour.

Remove the dough from the refrigerator and divide each color in half (you will be forming 2 dough logs). Place one of the sections of dough on a piece of waxed paper. Pat into a rough rectangle. Place a piece of plastic wrap over dough and use your fingers or a rolling pin to form a rectangle about 9” x 6” and about 1/8” thick. Repeat with remaining dough sections.

Stack the dough into two rectangles (remove plastic wrap and waxed paper): red, then white, then green. Use a rolling pin to lightly press the dough rectangles together. Starting at the longer edge of the rectangle, roll the dough into a tight log. Place the Christmas sprinkles on a large platter or rimmed baking sheet and roll the dough logs in the sprinkles, lightly pressing them into the sides of the dough.

Wrap the 2 dough logs in plastic wrap and refrigerate for at least one hour before baking.

To bake: Preheat oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Remove dough from refrigerator. Use a sharp knife to slice logs into 1/4” rounds. Place 2 inches apart on baking sheet. Bake for 9-11 minutes. Cool on a wire rack.

Makes about 4 dozen cookies

NOTE: Dough logs can also be frozen. Thaw in fridge overnight before cutting and baking.

(Adapted from Just a Taste)

Leave a comment

Filed under Cookies, Desserts