These Best Ever Sugar Cookies are literally a cookie par-tay in your mouth. They are the perfect balance of soft and chewy and are totally addicting. Perfect for cut-out cookie shapes or bars, trust me when I tell you, everyone will love these sweet babies!
Preheat oven to 350°. Line pan with parchment or baking mat.
Mix dough using stand mixer or hand mixer in order of ingredients above.*I suggest not doubling this particular recipe. It is thick and may be too hard on your mixers. Instead, make separate batches.*
Chill dough thoroughly. *Dough can be prepared in advance and frozen for use at a later date.*
Bar cookies: Evenly press dough on greased and floured sheet pan. Cut-out cookies: Flour counter. Using small portions of dough at a time, roll out to 1/4" thickness and cut out shapes.
Bake 10-13 minutes. Cookies will not look brown. If preparing bars in a large pan, baking time may require a few more minutes depending on thickness of bars.
Allow to cool completely on cooling racks before frosting.
These Snickerdoodler Cookies are a perfect blend of tangy cinnamon and sugar goodness.
Oh, and the name of these delicious delectable discs is not a typo. These cookies (traditionally known as Snickerdoodles) have always been referred to as Snickerdoodlers around here. Regardless of what you prefer to call them, they are so good, you can’t have just one!
Snickerdoodler Cookies
The perfect blend of tangy cinnamon and sugar goodness.
Just kidding. One of these recipes has glue in it, so obviously you won’t want to eat that one…
And the other ones are absolutely yummy amazing so clearly, the answer is to most definitely eat those!
The first recipe is for the most delicious homemade gingerbread you’ve ever had. The second recipe is for the cutest lil’ cinnamon gingie ornaments that are a perfect addition to some homemade holiday potpourri (also posted below).
Preheat oven to 375°. Prepare baking sheets by spraying with nonstick spray or lining with parchment paper.
Mix together dry flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.*note* correct measurements make or break this recipe. Too much flour will make it dry and too little will make it too sticky. The best way to avoid this is by measuring the flour into a small bowl, sift it, then measure it a second time (chances are high there will be extra flour left over that you will not add back).
Using your counter mixer or your hand mixer, beat butter, brown sugar and egg until well blended.
Add molasses and vanilla.
Gradually add dry ingredients to mix until thoroughly mixed.
Using a floured work space, roll out small portions of dough at a time and cut with cookie cutter or simply add to a greased 9×13 sheet pan for a slab cookie.*note* working with smaller dough sections at a time is best for this recipe. Unlike sugar cookie dough, the gingerbread dough really can't be moved around much. By rolling out smaller dough balls, and only applying slight pressure with your floured rolling pin, your dough will be less likely to crack or crumble.
Space cookies approx. 1½ inches apart
Bake 1 sheet at a time for 7-10 minutes. 7 minutes will give you softer, chewier cookies. 10 will give you more of a crunch. Both are delicious!
Let cool and decorate with my Royal Icing recipe below.
Mix all of the ingredients together. A stand mixer works best if you've got one. You may need to add more powdered sugar if it's not thick enough or more milk if it's too thick until you've reached your desired consistency. This icing is perfect for piping your cut-out cookies!
Preheat oven to 200°. You can also omit the oven and let the ornaments air dry in a sunny spot for 4-5 days.
Stir together cinnamon, cloves and nutmeg. Mix in the applesauce and glue. Whip the mixture with your stand mixer or just your hands for a few minutes until a ball forms. If mix is too gooey, add more cinnamon. If it's too dry, add more applesauce.
Lightly dust your work surface with cinnamon. Roll out dough to approx. ¼ inch thickness. Using desired cookie cutter shapes, cut out dough and place on non-stick sprayed pans. Don't forget to punch a hole using a toothpick or skewer if you wish to hang them with ribbon or add a bow.
1cupdried orange & apple slicesYou can purchase them packaged and pre-dried. You can also slice your own oranges and apples and dehydrate them in a dehydrator or straight on your oven rack set at the lowest setting (250°) until dried out (about 2-3 hours) turning them every half hour or so. They will stick to a tray, which is why they should be placed directly on the rack.
1cupdried anise stars
1cupdried rosehips
1cup whole cloves
1cupcinnamon sticks
homemade gingie kids from recipe above
Instructions
Mix all the ingredients together in a large bowl or container. Take a few really good sniffs to let the amazing scent settle into the depths of your nostrils. Potpourri can be set out in a bowl dry or placed in a pot of boiling water to simmer over the stovetop.For gift-giving, separate potpourri mix into smaller boxes or bags tied with ribbon for a perfect housewarming gift, hostess gift, Christmas gift or simple "Just Because" gift.
Notes
For an adorable Christmas addition, mix in my Cinnamon Gingie Kids (below) to the potpourri!
They are called Celebration Chocolate Chip Cookies because there’s a major part-ay in your mouth with every bite of these delicious things.
Also, because they are perfect for any celebration. Birthdays, Back to School, Snow Days, Holidays, Trips to the Dentist, A Successful Day of Cleaning Your House, whatevs….
And we’ve all seen loads of recipes that claim to be “The Best Chocolate Chip Cookies Ever”, but those guys need to just sit down right this minute because these chocolate chip cookies?
2bagschocolate chipsWe prefer milk chocolate, but semi-sweet works too
Instructions
Preheat oven to 350°
Cream butter, shortening, sugar, brown sugar and vanilla.
Stir in eggs.
Slowly add flour to avoid splash-over. Beat until thoroughly mixed.
Fold in chocolate chips.
Drop by rolled teaspoonfuls on baking sheet covered in parchment paper.
Bake 10-12 minutes.
Notes
This recipe is also perfect for Cookie Bars. Simply follow directions and spread cookie dough into a greased sheet pan. Press dough until evenly spread. Bake 350 for about 20 minutes.
These green cranberry and pistachio things are totally knock-your-socks-off good. I mean, really, really gooooood.
And the best part? You totally start off with a pouch of premade cookie dough mix and a good ol’ box of pudding. I mean, if that’s not the definition of Homemade-ish, I don’t know what the heck is, my friends. Plus, the color makes you feel like you’re eating a lil’ somethin’ healthy – so that’s fun!
1pouch(approx 1 lb) Sugar Cookie mix or 3 small dollar store pouches (’cause you can find anything at the dollar store!)
1boxinstant Pistachio Pudding
1/4cupFlour
2Eggs
1/2cupSalted Butter – melted
1/2cupchopped dried Cranberries
1 cupchopped dry roasted Pistachio Nuts
Instructions
Preheat oven to 350 and line your pans with parchment.
Mix together cookie dough pouch, pudding mix and flour.
Stir in melted butter and eggs until a soft dough forms.
Add chopped cranberries and pistachios. Mix well.
Drop rolled dough and slightly flatten with your hand, a glass, a spatula, a hammer, whatevs.
Bake 9-11 minutes
Finally – and most importantly – grab your cookie trays and run. Hide in your closet, pantry, bedroom, or heck, even your bathroom, and eat these delectable things all by your lonesome ’cause as soon as those cherubic monsters in your house smell these sweet babies, they will be G>O>N>E gone!
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