How to make Old Fashion Sugar Cookies for Christmas #shorts #recipe #christmas
12 days of Christmas Recipes
Sugar Cookies
Ingredients:
¾ Cup butter, softened
1 Cup sugar
1 egg
2 ½ Cups flour
1 tsp baking powder
½ tsp salt
1/8 tsp nutmeg
2 tbsp milk
1 tsp vanilla
Instructions:
1. Cream butter and gradually add sugar until light and fluffy. Beat in egg.
2. Mix flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk and vanilla to form a dough.
3. Roll out on parchment paper to desired thickness and chill for 1 hour.
4. Cut into shapes with holiday cookie cutters and place on ungreased baking sheet.
5. Bake in preheated 400°F oven for 6 to 8 minutes. Do not over cook. Frost and decorate when cool.
6. For frosting we use a butter icing or in my video I tried royal icing.
Waffle Cookies (Homemade cookies made in a waffle maker)
These EASY from scratch cookies are made in a waffle maker! They're vanilla cookies, crunchy on the outside and soft on the inside and are no-bake cookies!
RECIPE:
INGREDIENTS
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Powdered sugar for dusting
INSTRUCTIONS
Heat a waffle maker to medium-high heat (or 350°F if you have that option). Line a cookie sheet with parchment paper.
Whisk baking powder, salt, and flour in a small bowl. Set aside.
Cream butter and sugar until fluffy, 1-2 minutes, then mix in eggs and vanilla. Mix dry ingredients into wet and mix until smooth. Dough will be thick like cookie dough but will be sticky.
Working in batches, drop 1-tablespoon size balls of dough in your waffle maker. If you’re using a standard 7-8-inch waffle maker, you should be able to place 4 cookies at a time (one in each quadrant of the circle). Close waffle maker and cook for 3-5 minutes, depending on heat and size, or until the cookies are golden brown. Use a fork to help you pop them out of the waffle iron (be careful not to burn yourself). Place on cookie sheet to cool.
Continue making batches of cookies until you’re out of dough. Let cookies cool then dust with powdered sugar.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Dessert Obsessed with Dorothy : Banana Cookies
BEST Sugar Cookies Recipe - NO CHILL!
These Easy Sugar Cookies are quick and simple even though they are made completely from scratch, are soft and chewy and no chill! They’re so good with or without frosting!
PRINTABLE RECIPE:
RECIPE
FOR THE COOKIES
3/4 cup 170g unsalted butter, softened
3/4 cup 149g granulated sugar
1 large egg
1 large egg yolk
1 teaspoon 5 ml vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups 248g all-purpose flour
FOR THE FROSTING
4 tablespoons 47g unsalted butter, softened
1 1/3 cups 151g powdered sugar
1 teaspoon 5ml vanilla extract
1/8 teaspoon salt
1 tablespoon 15 ml milk
Food coloring if desired
Sprinkles optional
INSTRUCTIONS
MAKE THE COOKIES:
Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
Scoop 2 tablespoon sized balls 2-inches apart on cookie sheet. Bake for 11-15 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Cool at least 10 minutes on cookie sheet before removing. Cool completely before frosting.
MAKE THE FROSTING:
Mix butter in a large bowl with a hand mixer until smooth, then slowly mix in the powdered sugar a bit at a time. The mixture will be very crumbly. Add the vanilla and mix, then mix in the salt and milk. Beat until smooth and creamy.
Tint with food coloring, if desired.
Frost cooled cookies. Store loosely covered.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
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TOLL HOUSE Cookie Recipe (Chocolate Chip Cookies)
This is the CLASSIC Toll House Cookie Recipe - an easy chocolate chip cookie recipe - no chill, great with walnuts or extra chocolate chips - and you can make Toll House Cookie Bars too!
PRINTABLE RECIPE:
INGREDIENTS
2 ¼ cups (279g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) butter, softened
¾ cup (150g) granulated sugar
¾ cup (150g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (340g) chocolate chips
1 cup chopped nuts optional – see note
INSTRUCTIONS
Preheat oven to 350° F.
Combine flour, baking soda and salt in small bowl and set aside.
Cream butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add vanilla and eggs and mix. Gradually beat in flour mixture. Stir in morsels and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
Subscribe to my channel
BLOG:
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
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TWITTER: twitter.com/crazyforcrust
THE ONLY Oatmeal Raisin Cookies You'll Ever Need! | Crispy Oatmeal Raisin Cookies
THE ONLY Oatmeal Raisin Cookies You'll Ever Need! | Crispy Oatmeal Raisin Cookies
What do you look for in a cookie? Are you after the chew? A bit of a crisp edge? Yep, same here. And this Crispy Oatmeal Raisin Cookie Recipe delivers. I think they're the perfect cookie, and I hope you feel the same way.
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