Recipes for "iced sugar cookies"

Gather all ingredients.

Combine flour, baking powder, and salt in a medium bowl; set aside.

Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended.

Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until throughly chilled and firm enough to handle.

Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.

Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.

Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes.

Top beard with whipped cream just before serving. Serve and enjoy!

Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.

Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds.

Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds. Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.

Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.

Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.

Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.

Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.

Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.

Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).

Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.

Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.

With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.

Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.

Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Cut parchment paper to fit a 13x18-inch baking sheet.

Combine butter and sugar in a large bowl and cream with an electric mixer until fluffy. Beat in egg, butter vanilla emulsion, and almond extract.

Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to butter mixture, 1 cup at a time, mixing after each addition. The dough will be very stiff; mix the last of the flour in by hand. Add milk, 1 teaspoon at a time, if dough is too dry or crumbly. Do not chill dough.

Divide the dough into 2 balls. On a floured surface, roll out dough until 1/4 inch thick. Dip the cookie cutter in flour before each use. Cut out cookies and place the prepared baking sheet 1 inch apart.

Bake in the preheated oven until cookies are lightly browned on the bottom, 8 to 11 minutes. Smaller cookies will take less time to bake. Transfer cookies to a wire rack and allow to cool completely.

When cookies are cool, decorate the cookies using your favorite cookie icing.

Preheat oven to 350 degrees F (175 degrees C).

Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.

Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.

Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.

Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside.

In a separate bowl, combine the Heath Bar pieces and chopped walnuts. Set aside.

In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.

Add the flour mixture a third at a time, beating after each addition. Mix in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes (better to chill for an hour or longer).

Preheat oven to 350°F. On cookie sheets lined with parchment paper or a silicon baking mat, like Silpat, spoon out the cookie dough in small 1-inch diameter balls (the size of a large marble).

Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

Bake at 350°F for 10 to 12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes.

Then transfer the cookies to a wire rack to cool completely. Enjoy!

Did you love the recipe? Give us some stars and leave a comment below!

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Sift flour, baking soda, and 1/8 teaspoon salt together in a bowl.

Beat 1 cup butter, white sugar, and egg in a bowl with an electric mixer until creamy, 2 to 3 minutes. Add flour mixture, vanilla extract, and lemon extract to butter mixture; stir until dough is well blended. Roll cookie dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Press each ball down with the bottom of a glass to flatten slightly.

Bake in the preheated oven until baked through, 6 to 7 minutes. Cool.

Stir confectioners' sugar, 1/4 cup melted butter, hot water, and vanilla together in a bowl until sugar is completely dissolved and icing is smooth. Spread icing on cooled cookies and top each cookie with a pecan.

Beat the butter in an electric mixer for 3 minutes until light and fluffy.

Add the brown sugar, white sugar, and Nutella and blend well, scraping down the sides of the bowl to ensure even mixing.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla extract and mix for 10 seconds.

Simply Recipes / Annika Panikker

Whisk together the flour, cocoa, salt, and baking soda (Do not skip this step as sifting eliminates clumps of cocoa).

Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Fold in the chocolate chips and hazelnuts and refrigerate the dough for at least ten minutes.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Spoon tablespoon-sized drops of dough onto parchment paper-lined cookie sheets (You can also use silicone baking mats). Bake at 350°F for 10 to 12 minutes.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Annika Panikker