Cut-Out Cookies Archives - Family Cookie Recipes

PUMPKIN SUGAR COOKIES

Nellie — Wed, 03 Sep 2025 13:16:42 +0000

Pumpkin Sugar Cookies are soft, spiced, and frosted with a creamy cream cheese frosting. These festive cut-out cookies are a fall favorite, combining the classic texture of sugar cookies with the cozy flavors of pumpkin and warm spices. Perfect for decorating, sharing, or enjoying with a hot drink on a crisp autumn day.

Recipe Highlights

Soft and tender texture: These cookies bake up thick, chewy, and perfectly soft thanks to the pumpkin puree and sour cream. The combination creates a dough that holds its shape beautifully while still giving you that melt-in-your-mouth bite that everyone craves.
Fall flavors in every bite: Cinnamon, nutmeg, and allspice work together to give these cookies a warm, spiced flavor that pairs beautifully with the pumpkin. They taste like fall in cookie form, making them perfect for everything from Halloween to Thanksgiving dessert tables.
Cream cheese frosting: Rich, tangy, and sweet, this frosting balances the spiced cookies and makes decorating fun and delicious. The contrast of the smooth frosting with the spiced pumpkin cookie is what elevates these from simple sugar cookies to something truly special.
Perfect for gatherings: The cut-out shape makes these cookies ideal for holidays, parties, or cozy baking days with kids. They are sturdy enough for frosting and decorating yet soft enough to please even the pickiest cookie lovers.
Make-ahead friendly: The dough chills overnight, making it easy to prep ahead and bake fresh the next day. This also means you can break up the process, which is especially helpful if you’re baking with kids or preparing multiple holiday recipes at once.

Ingredients in Pumpkin Sugar Cookies

For the Cookies:

Butter: Use softened butter to give the dough richness and structure. It also helps create that light, fluffy texture when creamed with sugar.
Sugar: Granulated sugar provides the perfect sweetness and enhances the pumpkin flavor.
Eggs: Add structure, binding, and extra richness to the dough.
Vanilla extract: Enhances the overall flavor and rounds out the spice blend.
Pumpkin: Adds moisture, flavor, and a soft texture. Be sure to use pumpkin puree, not pumpkin pie filling.
Sour cream: Keeps the cookies tender and adds a subtle tang that balances the sweetness.
Flour: All-purpose flour forms the base of the dough and helps it roll out smoothly.
Spices: Cinnamon, allspice, and nutmeg give the cookies their cozy, fall-inspired flavor.
Baking powder & baking soda: Essential for lift and softness.
Salt: Enhances all the flavors.

For the Cream Cheese Frosting:

Butter: Softened butter provides a creamy base.
Cream cheese: Adds tang and richness for a perfectly balanced frosting.
Vanilla extract: Deepens the flavor.
Powdered sugar: Sweetens and creates a smooth, spreadable frosting.

Helpful Tips for Making Pumpkin Sugar Cookies

Complete instructions for making the cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t skip chilling: Chilling the dough is essential for easy rolling and to prevent spreading. Skipping this step can result in flat cookies instead of neat cut-outs.
Keep the surface floured: Lightly flour your counter and rolling pin to prevent sticking, but avoid using too much flour, as this can cause the cookies to become dry.
Work in batches: Only take half of the dough out of the fridge at a time so it stays firm and workable. The colder the dough, the easier it is to handle. I love these Fall cookie cutters!
Cool completely before frosting: If the cookies are warm, the frosting will melt and slide off. Patience is key to keeping your cookies beautiful.
Decorate creatively: Add sprinkles, colored sugar, or tinted frosting for a festive touch on your cookies. These are great for kids to decorate and make fun holiday activities.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to keep the frosting neat.
Refrigerator: Keep in the fridge for up to 5 days for best freshness. These cookies actually taste even better after sitting for a day because the flavors have time to develop.
Freezer: Freeze unfrosted cookies for up to 2 months. Thaw, then frost before serving. You can also freeze the dough before baking; simply wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

Pumpkin Sugar Cookies Recipe

Pumpkin Sugar Cookies are soft, spiced, and frosted with cream cheese icing. A festive fall treat perfect for baking, decorating, and sharing!

Course Cookies

Cuisine American

Keyword Pumpkin Sugar Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 269kcal

Author Jessica & Nellie

Equipment

Fall Cookie Cutters

Ingredients

½ cup butter softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup pumpkin
2 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ cup sour cream
5 cups flour

Cream Cheese Frosting

½ cup butter softened
4 ounces cream cheese softened
1 teaspoon vanilla extract
1 ¼ cups powdered sugar

Instructions

Make the dough: Beat the butter and sugar together until light and fluffy (2-3 minutes). Add the eggs and vanilla and mix again for another 2-3 minutes. Stir in the pumpkin, sour cream, baking soda, baking powder, salt, and spices until smooth. Gradually mix in the flour until just combined.
Chill: Divide the dough in half, wrap in plastic wrap, and chill overnight (at least 8 hours). Chilling ensures the dough is easy to roll and helps the cookies hold their shape.
Roll and cut: Preheat the oven to 425°F. Roll one portion of dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place them on prepared baking sheets.
Bake: Bake the cookies for 10–12 minutes, until they are lightly golden. Cool for 5 minutes before transferring to wire racks to cool completely.
Frost: Beat the butter and cream cheese together until smooth, then add vanilla and powdered sugar. Mix until creamy. Frost cooled cookies and decorate as desired.

Nutrition

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure to puree it until smooth and remove excess moisture with paper towels so the dough isn’t too wet.

Do I have to use sour cream?
Sour cream keeps the cookies moist, but you can substitute with plain Greek yogurt.

Can I make the dough ahead of time?
Yes! You can chill the dough for up to 48 hours before baking, making it easy to prepare in advance.

Can I freeze frosted cookies?
It’s best to freeze them unfrosted, but frosted cookies can be frozen with wax paper between layers to prevent sticking.

What’s the best way to decorate these cookies?
Simple cream cheese frosting is delicious on its own, but seasonal sprinkles, colored sugar, or a drizzle of chocolate make them extra festive.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Sugar Cookies are festive, soft, and full of cozy fall flavor – perfect for baking, decorating, and sharing with friends and family during the holiday season!

The post PUMPKIN SUGAR COOKIES appeared first on Family Cookie Recipes.

CAKE MIX SUGAR COOKIES

Jessica — Tue, 01 Apr 2025 17:31:08 +0000

We used a cake mix to make Cut Out Sugar Cookies just by adding butter & shortening, an egg and vanilla! Easy sugar cookie recipe with no chilling required.

Grab a cake mix from your pantry and get started making the easiest sugar cookies ever. We cut them with a variety of cookie cutters and topped them with a simple royal icing that sets firm. Get ready to whip up some delicious treats with minimal effort!

Recipe Notes

The shortening/butter blend adds both flavor and texture to the cookies and is pretty important. You can use butter flavored shortening or plain, whatever you have on hand.
No chilling needed for these sugar cookies! The whole recipe comes together in under an hour.
Feel free to swap out the vanilla extract for almond or lemon extract! Switch up the flavor of these cookies to experiment with the taste.

Cake Mix Sugar Cookie Ingredients

Cake mix: You will need a 13.75-oz box of white cake mix for this recipe.

Shortening: Use ½ cup of shortening, plain or butter flavored.

Butter: For extra rich cookies add some butter too.

Flour: Adding 2 TBSP of flour helps create a nice cookie texture.

Vanilla extract: Enhance the flavors of the dough with a little vanilla extract.

Egg: 1 egg in the cookie dough will help bind ingredients together.

Royal Icing

Powder sugar: For perfectly sweet icing you’ll need 4 cups of powdered sugar.

Meringue Powder: Use 5 TBSP of meringue powder or 4 eggs whites to help the icing set firm.

Water: Adding water will create a perfect icing consistency.

Tips for Making Cake Mix Cut Out Cookies

The full directions for making these cookies can be found below. Here are a few things I’d like to emphasize:

It’s better to use an electric mixer so that the ingredients are more evenly incorporated. This technique ensures the butter and dry ingredients are fully combined and lightened, which is crucial for achieving the desired texture in cookies
Use a ruler when rolling out the cookie dough so that you get the dough to ⅛ inch. If you err on one side, err on making the dough a bit thicker as thinner cookies tend to bake up crunchy.
Follow the royal icing directions and blend or mix the ingredients for the full 5 minutes. It makes a difference to achieve a smooth, fluffy consistency.

How long are these iced sugar cookies good for?

These cookies are best enjoyed fresh but can last up to 1 week when stored in an airtight container. Store them at room temperature to retain their softness. If you want to keep them longer, consider refrigerating them for up to 2 weeks.

Cake Mix Sugar Cookies Recipe

We used a cake mix to make Cut Out Sugar Cookies just by adding a butter shortening blend, an egg and vanilla! Easy sugar cookie recipe with no chilling required.

Course Cookies, Dessert, treat

Cuisine American

Keyword Cake Mix Cut Out Sugar Cookies

Prep Time 30

Cook Time 7

Total Time 37

Servings cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

13.75 oz white Cake Mix
½ cup shortening
⅓ cup butter
2 TBSP flour
1 tsp vanilla extract
1 egg

Royal Icing

4 cups powdered sugar 1 lbs
5 TBSP Meringue Powder Or 4 eggs whites
¼ cup water

Instructions

Prep: Heat the oven to 375°F.
Cookie dough: Beat half of the cake mix, the shortening, butter, flour, vanilla, and egg in large bowl with electric mixer on medium speed until smooth. Then stir in remaining cake mix.
Divide the dough into 4-equal parts, roll each part ⅛ inch thick on a lightly floured surface with a rolling pin. Cut into desired shapes and place them 2-inches apart on an ungreased cookie sheet.
Bake: Place in the preheated oven and bake 5-7 minutes or until light brown. Cool 1 minute before transferring from the cookie sheet to wire rack.
Royal Icing: Place all the icing ingredients in a blender and mix for approximately 5 minutes. This makes a thicker consistency which will be used for the border of the cookie. Transfer about ⅓ of the icing to a piping bag. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (other colors). You can also make them the same color if you’d like.
Add about 2 TBSP- ¼ cup more water to the remaining icing in the blender. Blend until smooth. Transfer to bowls and add food coloring to create the colors you’d like. Ice each cookie after it's fully cooled. Top with desired sprinkles. Enjoy!

Notes

Cake mix cookies will last up to 1 week if stored in an airtight container, at room temperature.

To freeze these cookies, place them in a single layer on a baking sheet until the icing hardens. Then, transfer them to an airtight container with parchment paper between layers to prevent sticking. They can last about 3 months in the freezer.

Nutrition

Can you freeze these cookies frosted with royal icing?

Yes, you can totally freeze these cookies! First, place them in a single layer on a baking sheet until the icing hardens. Transfer them to an airtight container with parchment paper between layers to prevent them from sticking. When stored properly they can last about 3 months in the freezer. Thaw at room temperature before serving.

Can I use a different flavor cake mix for this cookie recipe?

Absolutely! You can experiment with different flavors of cake mix like chocolate, lemon, or funfetti. Each flavor will bring its unique twist to your sugar cookies, allowing for creativity and variety.

How do I ensure my royal icing on my sugar cookies sets?

To achieve perfect royal icing, ensure you sift the powdered sugar to remove lumps. Mix the icing to a consistency that holds peaks but is still flowable. Allow the decorated cookies to dry in a cool, dry place for at least 6-8 hours to ensure they harden completely.

For more tasty, easy sugar cookie recipes try these:

These cream cheese sugar cookies are made with basic kitchen ingredients and taste like they came from a bakery!
Our recipe for frosted lemon cookies taste incredible and have the best texture too. These cookies are topped with a lemon buttercream frosting that you will love!
Make a batch of butter sugar cookies that are perfect for any occasion. They are topped with a simple icing and every bite is heavenly!
Switch up the flavor slightly with these frosted brown sugar cookies, they are soft, chewy, and oh so delicious! The rich brown sugar flavor that is absolutely amazing.
Blueberry sugar cookies are are wonderful treat to serve to family and friends! A lovely vanilla cookie dough with a blueberry frosting on top!

These Cake Mix Sugar Cookies are made with simple ingredients such as shortening, butter, and vanilla extract! An easy sugar cookie recipe that doesn’t require chilling.

The post CAKE MIX SUGAR COOKIES appeared first on Family Cookie Recipes.

BUTTERCREAM FLOWER COOKIES

Jessica — Mon, 20 Jan 2025 07:52:00 +0000

Buttercream Flower Cookies combine a soft, buttery dough with a delicious buttercream frosting, making them perfect for celebrations and gatherings. With a blend of simple ingredients, these spring cookies are easy to make and are a delightful treat that add both beauty and flavor to any occasion!

Making this cut out cookie recipe starts with a straightforward dough, featuring butter, sugar, and just the right amount of salt to enhance the flavors. Once baked, they are topped with a rich buttercream frosting that results in vibrant, edible flower cookies. This process transforms each cookie into a mini work of art, inviting both admiration and indulgence.

Beautiful & Delicious Flower Cookies Everyone Will Love

Buttercream flower cookies are a delightful treat that combines the sweet crunch of sugar cookies with the artistry of floral designs. These eye-catching confections bring a touch of spring to any occasion, from birthday parties to baby showers.

The sugar cookie base provides the perfect canvas for intricate buttercream blooms, the vibrant colors make these cookies really stand out. These cookies aren’t just beautiful – they’re delicious too. The buttery sweetness of the frosting complements the vanilla-scented cookie base perfectly. Each bite offers a satisfying blend of textures, from the soft frosting to the crisp cookie beneath. Give them a try today and see for yourself just how amazing they are!

Why you’ll love this Frosted Cookie Recipe

Amazing taste & appearance. These buttercream flower cookies are a delightful treat that combines taste and visual appeal. The soft, buttery cookies provide a perfect canvas for showcasing beautiful floral designs.
Versatile. The recipe is versatile, allowing bakers to unleash their creativity with various flower shapes and colors. It’s an excellent way to impress guests at parties or special events.
Easy recipe. Bakers of all skill levels can enjoy making these cookies. The recipe is straightforward, with clear instructions for both the cookies and frosting. It’s a fun project for beginners and experienced bakers alike.

Buttercream Cut Out Flower Cookie Ingredients

Butter: Use 1 cup of butter, softened, for this cookie dough.

Salt: Balance the flavors by adding ¾ tsp of salt.

Sugar: You need 1 cup of granulated sugar for sweet and chewy cookies.

Eggs: Bind the ingredients together by using 2 eggs.

Vanilla extract: Add 1 ½ tsp of vanilla extract.

Flour: The structural base of this recipe is 3 cups of flour (spoon and level measured).

Baking powder: Add 1 ½ tsp of baking powder to help these cookies rise as they bake.

Buttercream Frosting

Butter: Use ½ cup of salted butter for a creamy an rich frosting.

Shortening: You need ½ cup of vegetable shortening (shortening holds a better crust).

Vanilla extract: Add 1 tsp of vanilla extract for a subtle flavor in this frosting.

Powder sugar: Use 4 ½ cups of confectioners’ powdered sugar (white powdered sugar).

Milk: 3-5 TBSP of milk, or heavy cream, is needed for a smooth cookie topping.

Food coloring: Decorate the flowers colorfully, use a few drops of each pink, purple, and yellow gel food coloring.

How to make Buttercream Flower Cookies

Cookie dough

In a bowl of a stand mixer, cream the butter, sugar, and salt, on medium speed for about 2 minutes. Add in the eggs, mix until just incorporated, then scrape down the sides of the bowl. Add the vanilla extract and mix again until just combined.

In a separate bowl, whisk the flour and baking powder. Add the dry mixture to your wet ingredients. Mix until the dough forms and it pulls away from the sides of the bowl.

Chill

Remove the dough from the bowl and shape it into a ball and flatten it, then wrap it in plastic wrap, and place in the fridge for at least 30 minutes. If you prefer, divide the dough into two discs, and work in two batches. It is quite a bit of dough to work with all at once.

Shape & bake

Preheat the oven to 375°F while your dough chills. Also cover two cookie sheets with parchment paper and set them aside.

Pull out the dough from the fridge, flour a clean surface, and roll the dough out to ¼ inch thick. Cut the dough out into daisy flower shapes.

Place each flower on the prepared baking sheets, place in the preheated oven, and bake for 6-7 minutes. Or until the edges of the cookies are golden.

Once baked, let the cookies sit for a couple of minutes on the cookie sheet to firm up. Transfer to a cooling rack so they can cool completely before adding the buttercream.

Frosting

In a bowl of a stand mixer (or use a handheld electric mixer) cream the butter for a minute and very slowly add the shortening, scraping down sides in between, creaming until well incorporated. Add the vanilla extract, mix again for a minute.

Add in the powdered sugar. Beat little by little so your powdered sugar doesn’t go all over the place.

Slowly add in the heavy cream, add in 3 TBSP to start, add more until it reaches a thick butter-like consistency. Mix until smooth, on medium to high speed for a couple of minutes until it is creamy.

Once ready, divide the buttercream into separate bowls of the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined.

Transfer each of the colors into a piping bag using a #104 tip.

Decorate

Place a large dot of buttercream onto each petal of each daisy flower cookie. Once each petal has the dot, grab a spatula and spread the frosting from the outside of the petal towards the center of the flower. Continue to do this until all of the petals have buttercream. Add a dot of yellow or orange buttercream for the middle of the flower. Continue for all the cookies. Let cool, then serve & enjoy!

Buttercream Flower Cookies

Course Cookies, Cookies, Dessert, frosted cookies

Cuisine American

Keyword Buttercream Flower Cookies

Prep Time 30

Cook Time 7

Chill Time 30

Total Time 1 7

Servings cookies

Calories 155kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ tsp salt
1 cup granulated sugar
2 eggs
1 ½ tsp vanilla extract
3 cups flour spoon and level measured
1 ½ tsp baking powder

Buttercream Frosting

½ cup salted butter
½ cup vegetable shortening shortening holds a better crust
1 tsp vanilla extract
4 ½ cups confectioners’ powdered sugar white powdered sugar
3-5 TBSP Milk or heavy cream

Instructions

Dough: Cream the butter, sugar, and salt, in a stand mixer on medium speed for about 2 minutes.
Add in the eggs, mix until just incorporated, scrape down the sides of the bowl. Add vanilla extract and mix again until combined.
Whisk the flour and baking powder in a separate bowl. Add the dry ingredients to the wet ones. Mix until the it becomes a dough and it pulls away from the sides of the bowl.
Chill: Remove the dough from the bowl and shape it into a ball and flatten, wrap it in plastic wrap, and place in the fridge for at least 30 minutes. If you prefer, divide the dough into two discs, and work in two batches. It is quite a bit of dough to work with all at once.
Shape & bake: Preheat the oven to 375°F while your dough chills.
Pull the dough from the fridge, flour a clean surface, and roll the dough out to ¼ inch thick. Cut your cookies out into daisy flower shapes.
Place each flower cookie on a parchment lined baking sheet and bake for 6-7 minutes, or until the edges of the cookies are golden. Once baked, let them sit for a couple of minutes on the cookie sheet to firm up. Transfer to a cooling rack so they can cool completely before adding the buttercream.
Frosting: Cream your butter in a stand mixer for a minute and very slowly add the shortening, scraping down sides in between creaming until well incorporated. Add the vanilla extract, mix again for a minute. Add in the powdered sugar, beat slowly so the powdered sugar doesn’t go all over the place.
Add in 3 TBSP of heavy cream and continue to add more until it reaches a thick butter-like consistency. Mix until smooth, on medium to high speed for a couple of minutes until it is creamy. If you use shortening then be careful to not overmix because it can turn grainy.
Once ready, divide the buttercream into separate bowls of the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined. Transfer each of the colors into a piping bag using a #104 tip.
Decorate: Place a large dot of buttercream onto each petal of each daisy flower cookie. Once each petal has the dot, grab a spatula and spread the frosting from the outside of the petal towards the center of the flower. Continue to do this until all of the petals have buttercream. Add a dot of yellow or orange buttercream for the middle of the flower. Continue for all the cookies. Let cool and enjoy!

Notes

These frosted flower cookies will stay fresh for 3-5 days at room temperature, if stored in an airtight container. When refrigerated, they can last up to 2 weeks.

For longer storage, freeze unfrosted cookies for up to 3 months. Thaw at room temperature, add the frosting, then enjoy!

Nutrition

How long are frosted cookies good for?

Frosted cookies typically stay fresh for 3-5 days at room temperature. When refrigerated, they can last up to 2 weeks. For longer storage, freeze unfrosted cookies for up to 3 months.

Is there a festive twist I can add to buttercream flower cookies for the holiday season?

Incorporating seasonal flavors can elevate buttercream flower cookies. Adding spices like cinnamon or nutmeg to the dough or frosting can create a warm, holiday-inspired taste. Using holiday-themed cookie cutters for fun shapes also enhances the festive appeal.

Best storage method for frosted cookies

Store frosted cookies in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. Keep the container away from direct sunlight and heat sources.

For refrigeration, use a sealed container and bring cookies to room temperature before serving. This prevents condensation from forming on the frosting.

This buttercream frosting recipe yields about 4 cups frosting. Store any unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.

How do you ensure buttercream frosting hardens enough for stacking cookies?

To achieve a firmer frosting, using a mix of salted butter and vegetable shortening helps create a stable structure. Allow the frosting to set at room temperature for a few hours after applying it to the cookies. This process ensures it hardens and becomes suitable for stacking.

Buttercream Flower Cookies are both beautiful & delicious! Buttery cut out cookies are piped with a silky buttercream frosting in the shape of Spring flowers!

Try more of our amazing Spring Time recipes here:

Looking for a refreshing, sweet treat to serve at your next gathering? Try these mini fruit tarts, they are simply delicious!
You can’t go wrong with these frosted strawberry cookies, with their bright, luscious flavor they are always a hit.
This easy mango fruit salad makes a wonderful side dish that pairs well with any main course!
Whip up a batch of these soft, citrus flavored lemon crinkle cookies. They look amazing on any Spring event dessert table.
Here is a great main course to enjoy as the weather gets warmer, chicken caprese tastes great and completes a meal perfectly.

Buttercream Flower Cookies are not only delicious but beautiful too! With a smooth buttercream frosting these cookies are great for any occasion and are sure to please.

The post BUTTERCREAM FLOWER COOKIES appeared first on Family Cookie Recipes.

4TH OF JULY BERRY STAR COOKIES

Jessica — Mon, 03 Jun 2024 17:31:44 +0000

4th of July Berry Star Cookies are simple soft sugar cookies cut into star shapes, then baked & topped with our favorite buttercream frosting and berries! Perfect for 4th of July!

The combination of the soft cookie, sweet frosting, and juicy fruit creates a delightful blend of flavors in every bite.

Star-Shaped Cookies

The use of star-shaped cookies during the 4th of July celebrations is a long-standing tradition. In addition to their symbolic significance, star-shaped cookies are also a fun and creative way to celebrate the holiday. They can be decorated with a variety of toppings, such as buttercream frosting and fresh fruit, to create a colorful and festive dessert.

Whether you are hosting a 4th of July party or just looking for a fun and festive treat to make with your family, these Berry Star Cookies are sure to impress. They are easy to make, beautiful to look at, and delicious to eat. So fire up the oven, grab your cookie cutters, and get ready to celebrate America’s birthday in style with these tasty treats!

Why You’ll Love This Easy Star Cookie Recipe

Versatile recipe. You can use any combination of berries that you like, from strawberries to blueberries to raspberries. The buttercream frosting is also easy to customize – you can add a little bit of food coloring to make it red, white, and blue, or you can keep it simple and classic with a plain white frosting.
Simple to make. Another great thing about these cookies is that they are easy to make. The dough comes together quickly and can be made in advance and stored in the fridge or freezer until you are ready to bake. The frosting is also simple to make and can be whipped up in just a few minutes.
Impress your guests. The star shape is a fun and festive twist on traditional cookies, and the fresh fruit and buttercream frosting add a touch of elegance and sophistication. Whether you are hosting a large party or just a small gathering, these cookies are sure to be a hit.

Ingredients for Patriotic Berry Star Cookies

Sugar: You will need 1 cup of sugar for a simple yet delicious cookie base.

Butter: Add in ½ cup of butter, softened, for wonderfully rich and flavorful treats.

Egg: Bind the ingredients together by using 1 egg in this recipe.

Vanilla extract: Help enhance the flavors in this dough by adding 1 tsp of vanilla extract.

Sour cream: To create soft cookies, use ⅓ cup of sour cream.

Salt: Balance the incredible taste of this cookie dough by adding ½ tsp of salt.

Baking soda: You need ½ tsp of baking soda to help these cookies rise and puff up as they bake.

Flour: The structural base of this cookie recipe is 2 cups of flour.

Buttercream Frosting

Butter: Using ½ cup of butter, softened, will create a rich and thick frosting.

Powder sugar: You will need 4 cups of powdered sugar for a delightful and sweet cookie topping.

Milk: Help thin out the frosting by adding ¼ cup of milk.

Extracts: Flavor the topping by using 1 tsp of vanilla and ½ tsp of almond extract.

Berry Topping

Fruit: You will need fresh strawberries, quartered, and whole blueberries, to add a beautiful touch to each cookie and more incredible flavor.

How to make 4th of July Star Cookies with Berries

Dough

In a large bowl using an electric mixer, cream the sugar and butter for 2-3 minutes. Then add the egg, vanilla extract, and sour cream, mix until combined.

Next, in a separate small bowl, whisk the flour, salt, and baking soda. Proceed to add the dry ingredients to the butter mixture; beat until smooth.

Place a towel or plastic wrap over the bowl of dough and place it in the refrigerator to chill for at least 2 hours for the best results.

Shape & bake

Start preheating to 375°F before you begin rolling out the dough.

Now, pull the chilled dough out of the fridge and roll out on a lightly floured surface to about 1/4″ thickness. Use a star shaped cookie cutter to cut the cookie dough, transfer each star to a baking sheet lined with parchment paper. Reroll dough until it all has been used and shaped into stars.

Place the cookies in the preheated oven and bake for 10 minutes. Let them cool for 2 minutes before transferring them to a wire rack to cool completely.

Frosting

In a large bowl using an electric mixer, beat the butter until smooth. Then beat in the powder sugar, milk, vanilla, and almond extract, until smooth (about 2 minutes). If desired, add additional milk, a little at a time, for a thinner frosting consistency.

Assemble

Before frosting the cookies, prepare your fruit first. Wash the strawberries and blueberries, remove any stems or leaves. Then dice the strawberries into quarters, leave the blueberries whole.

Next, spread the frosting on each cooled cookie. Then top each star with a thin piece of strawberry and put 3 blueberries in the center of each cookie.

Serve immediately and enjoy!

4th of July Berry Star Cookies

4th of July Berry Star Cookies are not only visually stunning with their star shape and red, white, and blue toppings, but they are also incredibly tasty. July is a time for celebration, fireworks, and delicious food. These blueberry cookies are perfect for this patriotic holiday!

Course Cookies, Dessert

Cuisine American

Keyword 4th of July Berry Star Cookies, Berry Sugar Cookies, Blueberry Cookies, Butter cream frosting

Prep Time 20

Cook Time 10

Dough chilling 2

Total Time 2 30

Servings cookies

Calories 227kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
⅓ cup sour cream
½ tsp salt
½ tsp baking soda
2 cups flour

Buttercream Frosting

½ cup butter softened
4 cups powdered sugar
¼ cup milk
1 tsp vanilla extract
½ tsp almond extract

Berry Topping

quartered strawberries
whole blueberries

Instructions

Dough: In a large bowl using an electric mixer, cream the sugar and butter for 2-3 minutes. Then add the egg, vanilla extract, and sour cream, mix until combined.
In a separate small bowl, whisk the flour, salt, and baking soda. Add the dry ingredients to the butter mixture; beat until smooth. Place a towel or plastic wrap over the bowl of dough and place it in the refrigerator to chill for at least 2 hours for the best results.
Shape & bake: Preheat the oven to 375°F before you begin rolling out the dough.
Roll out the dough on a lightly floured surface to about 1/4" thickness. Use a star shaped cookie cutter to cut the cookie dough, transfer each star to a baking sheet lined with parchment paper. Reroll dough until it all has been used and shaped into stars.
Bake the cookies for 10 minutes. Let them cool for 2 minutes before transferring them to a wire rack to cool completely.
Frosting: In a large bowl using an electric mixer, beat the butter until smooth. Then beat in the powder sugar, milk, vanilla, and almond extract, until smooth (about 2 minutes). If desired, add additional milk, a little at a time, for a thinner frosting consistency.
Assemble: Prepare your fruit first. Wash the strawberries and blueberries, remove any stems or leaves. Then dice the strawberries into quarters, leave the blueberries whole.
Spread the frosting on each cooled cookie. Then top each star with a thin piece of strawberry and put 3 blueberries in the center of each cookie. Serve and enjoy!

Notes

Store Berry Start cookies in an airtight container and they will last 5-7 days. Refrigeration helps extend freshness by 2-3 days.

Cookies can be frozen up to 1 month frosted or 3-4 months unfrosted. Dough can be frozen for 3-4 months if stored in an airtight container.

Nutrition

Decorating Techniques for 4th of July Berry Cookies

Applying Buttercream Frosting: To achieve a smooth and even layer of buttercream frosting on the 4th of July Berry Star Cookies, use a piping bag with a star tip. Start at the center of the cookie and pipe outward in a circular motion, making sure to cover the entire surface. If the frosting becomes too soft, place the cookies in the refrigerator for a few minutes before continuing.

Creating Star Shapes: To create the star shapes on the 4th of July Berry Star Cookies, use a star-shaped cookie cutter. Cut out the dough and bake according to the recipe instructions. Once cooled, pipe buttercream frosting onto the center of each cookie, leaving the points of the star unfrosted. Then, use fresh blueberries and strawberries to fill in the unfrosted points, creating a patriotic and delicious treat.

Adding Fresh Fruit Toppings: To add fresh fruit toppings to the 4th of July Berry Star Cookies, start by washing and drying the fruit. Cut the strawberries into small pieces and leave the blueberries whole. Place the fruit on top of the buttercream frosting, making sure to arrange them in a visually appealing way. For an extra touch of sweetness, sprinkle some powdered sugar on top of the fruit.

Storage and Freshness Tips for Berry Sugar Cookies

To maintain the freshness of the cookies, store them in an airtight container at room temperature for up to 5-7 days. For longer storage, place them in the refrigerator to extend freshness by 2-3 days.

It is important to note, the cookies store best without fresh berries. If baking ahead of time, store the baked cookies in the fridge or freezer. Remove and let them thaw, then top with frosting and berries.

The cookies can be frozen up to 1 month frosted or 3-4 months unfrosted. Dough can be frozen for 3-4 months if stored in an airtight container.

How can I ensure the buttercream frosting holds up in heat?

To ensure that the buttercream frosting holds up in outdoor July heat, it is recommended to keep the cookies in a shaded area or indoors until ready to serve. If possible, place them in a cooler with ice packs to keep them cool.

What type of berries work best for a patriotic presentation?

Red and blue berries, such as strawberries, raspberries, blueberries, and blackberries, work best for a patriotic presentation. These berries can be arranged on top of the buttercream frosting to create a festive and colorful display.

4th of July Berry Star Cookies are simple soft sugar cookies cut into star shapes, then baked & topped with our favorite buttercream frosting and berries! Perfect for 4th of July!

Is there a recommended substitute for buttercream frosting for those with dairy allergies?

For those with dairy allergies, a dairy-free frosting made with coconut oil or a vegan butter substitute can be used as a substitute for buttercream frosting.

What is the best technique for applying fresh fruit to prevent it from bleeding into the frosting?

To prevent fresh fruit from bleeding into the frosting, it is recommended to gently pat the fruit dry with a paper towel before placing it on top of the frosting. Another technique is to arrange the fruit on top of the frosting just before serving.

Love cookies with fruit? So do we! Give these other recipes a try:

4th of July Berry Star Cookies are an incredibly beautiful dessert that is not only delicious but visually appealing too! These blueberry cookies make a wonderful treat at your next patriotic holiday celebration.

4th of July Berry Star Cookies are simple soft sugar cookies cut into star shapes, then baked & topped with our favorite buttercream frosting and berries! Perfect for 4th of July!

The post 4TH OF JULY BERRY STAR COOKIES appeared first on Family Cookie Recipes.

VALENTINE’S SUGAR COOKIES

Nellie — Tue, 30 Jan 2024 21:27:57 +0000

Valentine’s Sugar Cookies are soft, thick, and easily the best sugar cookie recipe I’ve ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

I’ve tried a lot of sugar cookie recipes, and many of them have been good. I tried this one a few years ago, and I haven’t used any of my other recipes again. The dough is perfect for cutting out cookie shapes for the holidays, but you can scoop and roll the dough if you prefer regular circle cookies.

WHAT MAKES THESE SUGAR COOKIES THE BEST?

Cream cheese is the “secret” ingredient in these delicious cookies. The cream cheese not only adds a unique flavor to the cookies but helps to keep them soft. The consistency is just about as perfect as you can hope for in a sugar cookie.

TIPS FOR MAKING THE BEST SUGAR COOKIES

Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.
Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper or a silicone baking mat. Doing this will make it easier to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
Make sure that you don’t roll out the dough too thin before cutting your sugar cookies out. You want the dough to be about 1/4″ thick. If the dough is too thin, your cookies will be crispy and hard and easily breakable. But if the dough is too thick, the cookies may not bake completely through the middle.
Make sure not to overbake your cookies. They may not even look done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

INGREDIENTS IN VALENTINE’S SUGAR COOKIES

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Sugar: Can’t leave this one out – kind of an important ingredient in sugar cookies!

Cream cheese: This also needs to be softened to room temperature for best results. You can use regular cream cheese or a low-fat or non-fat alternative, but regular cream cheese is ideal for the best consistency.

Egg: We only need 1 egg, but it is important for helping to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla and almond extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. You can leave the almond extract out if you have allergies or don’t like the flavor, but I think it takes these cookies to the next level in taste!

Flour: I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking powder: Leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.

SUGAR COOKIE FROSTING INGREDIENTS

Powdered sugar: Gives us that thick frosting texture packed with sweetness and smooth creamy results. Yum!

Butter: Again, I use salted butter, but you can use unsalted if you prefer. No margarine!

Almond extract: Again, I love the almond extract in these cookies, but you can use vanilla instead if you’d like. Either way is delicious.

Milk: You can use almond milk, coconut milk, or cashew milk in place of cow’s milk. You can make the frosting a little thicker or thinner based on how much milk you add.

Food coloring and sprinkles to decorate: These are completely optional, but definitely make these cookies so pretty!

HOW TO MAKE VALENTINE’S SUGAR COOKIES

Preheat oven to 375°.

Mix sugar, butter, and cream cheese for about 2-3 minutes with an electric mixer.

Add egg, vanilla, and almond extract and mix for another 1-2 minutes.

Add the flour and baking powder and mix just until mixed in and smooth.

Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll them out on a floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll them into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4″ thickness.)

Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.

To make the frosting, mix all of the frosting ingredients with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Valentine’s Sugar Cookies

Valentine's Sugar Cookies are soft, thick and easily the best sugar cookie recipe I've ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

Course Cookies

Cuisine American

Keyword Valentine’s Sugar Cookies

Prep Time 20

Cook Time 10

Chill Time 2

Servings cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
1 cup butter softened to room temp
8 oz cream cheese softened to room temp
1 egg
1 tsp vanilla
½ tsp almond extract
3 ½ cups flour
1 tsp baking powder

Frosting:

4 cups powdered sugar
½ cup butter softened
1 tsp almond extract
milk to desired consistency about 2-4 Tbsp
food coloring & sprinkles optional

Instructions

Preheat oven to 375°.
Mix sugar, butter, and cream cheese together for about 2-3 minutes with an electric mixer.
Add egg, vanilla, and almond extract and mix for another 1-2 minutes. Add the flour and baking powder and mix just until mixed in and smooth.
Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll out on floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.)
Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.
To make the frosting, mix all of the frosting ingredients together with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Nutrition

HOW DO YOU KEEP SUGAR COOKIES SOFT?

This is another reason to love these cookies, thanks to the cream cheese in the dough- they stay softer for longer! After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. It also helps to make sure that when you roll out the cookie dough that you do it to the right thickness so that they don’t become brittle when baking.

HOW LONG WILL DECORATED SUGAR COOKIES LAST?

If you keep your cookies properly stored you can expect them to last up to a week at room temperature.

CAN I FREEZE DECORATED SUGAR COOKIES?

Yes. After the frosting has been applied, allow them to set at room temperature for about an hour so that the frosting can firm up a bit. Then place the cookies in a single layer on a baking sheet and flash freeze until solid (about 1-2 hours). After that, transfer to an airtight container. I recommend laying a sheet of parchment paper between the cookie layers, just in case. Then simply remove and thaw to eat.

More delicious Valentine’s Day cookie recipes to try:

VALENTINE’S THUMBPRINT COOKIES
CHOCOLATE HEART VALENTINE’S SUGAR COOKIES
VALENTINE’S HEART THUMBPRINT COOKIES
RED VELVET VALENTINE’S CAKE MIX COOKIES
VALENTINE HEART COOKIES
WHITE CHOCOLATE STRAWBERRY CAKE MIX COOKIES
CHOCOLATE SUGAR COOKIES
PINK SANDWICH COOKIES
VALENTINE’S CAKE MIX COOKIES
RASPBERRY MELTAWAY COOKIES

Valentine’s Sugar Cookies are soft, thick, and easily the best sugar cookie recipe I’ve ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

The post VALENTINE’S SUGAR COOKIES appeared first on Family Cookie Recipes.

CHRISTMAS TREE TWIX COOKIES

Nellie — Thu, 02 Nov 2023 16:26:58 +0000

Christmas Tree Twix Cookies are made with a simple sugar cookie topped with caramel, chocolate, and festive sprinkles. Delicious holiday cookies that taste just like your favorite candy bar!

I love making cookies for the holidays, and these ones might just be some of the yummiest ones I’ve ever made. I absolutely love Twix candy bars and these delicious cookies taste just like the candy bar. But in the form of a festive Christmas tree, so they are absolutely perfect for the holiday season. You can just make them in the shape of circles or whatever shape you’d like so that you can enjoy these cookies all year long!

CHRISTMAS TREE TWIX COOKIES

The base of the cookies is made with a simple sugar cookie dough. Once the dough has chilled for 30 minutes, roll the dough out and cut into shapes. Bake the cookies and cool before spreading melted caramel on top and then dipping into melted chocolate. Add some sprinkles if you’d like and enjoy the cookies as soon as the chocolate sets up.

Ingredients in Christmas Tree Twix Cookies

COOKIE DOUGH

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Sugars: Can’t leave these out when you’re making cookies! For best results, make sure the brown sugar is fresh and soft.

Eggs: You will need 2 eggs to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste.

Flour: I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking powder: This acts as the leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.

Salt: Just a little bit of salt helps all the other flavors to pop!

TOPPING INGREDIENTS

Chocolate: I use a 10 ounce bag of Ghirardelli milk chocolate melting wafers, but you can use any type of milk chocolate.

Caramel: I like to use caramel bits because you don’t have to unwrap them, but you could use regular caramels as well.

Sprinkles: These are completely optional, but are fun for adding a little bit of color!

How to make Christmas Tree Twix Cookies

MAKE THE COOKIE DOUGH

In a stand mixer or hand held mixer, combine the butter, sugars, eggs, and vanilla and mix for about 2-3 minutes or until fluffy.

Add in the flour, baking powder, and salt and mix until a dough forms. If the dough seems too wet, resist the urge to add more flour! When you let it chill in the fridge, it should firm up to make rolling out and cutting easier.

Cover the cookie dough and let it chill in the fridge for 30 minutes.

CUT OUT AND BAKE THE COOKIES

Preheat the oven to 350°. Line two baking sheets with parchment paper.

Remove the dough from the fridge and divide the dough onto the two baking sheets. Roll the dough out onto the parchment lined baking sheets and use a christmas tree cookie cutter to cut out cookies, evenly spaced on the pans. Remove the excess dough from around the tree cookies and set aside for later.

Place the cookies in the oven and bake for 11 minutes. Repeat the processes of cutting out the tree shapes until all the dough is used.

CARAMEL LAYER

While the cookies cool, melt the caramel bits in the microwave or in a double boiler (you can use a bowl over a saucepan of boiling water). If using the microwave, microwave in 30 second intervals, stirring in between each one until caramel is completely smooth and melted. If the caramel seems too thick, add a splash or two of milk to make it easier to spread.

Spread caramel over each cookie using a knife or spoon.

CHOCOLATE LAYER

Place the chocolate wafers into a microwave-safe bowl and melt them in the microwave at 30 second intervals, stirring between each interval until the chocolate is smooth. Dip each cookie into the chocolate, just barely covering the caramel layer.

Decorate with sprinkles if you’d like, making sure to place them before the chocolate sets.

Allow chocolate to fully set and enjoy!

Christmas Tree Twix Cookies

Course Cookies

Cuisine American

Keyword Christmas Tree Twix Cookies

Prep Time 20

Cook Time 11

Chill Time 30

Servings cookies

Calories 281kcal

Author Jessica & Nellie

Ingredients

Cookie dough:

1 cup butter softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
½ teaspoon salt

Topping ingredients:

1 bag 10 oz Ghirardelli milk chocolate melting wafers
1 bag 11 oz caramel bits
sprinkles optional

Instructions

MAKE THE COOKIE DOUGH: In a stand mixer or hand held mixer, combine the butter, sugars, eggs, and vanilla and mix for about 2-3 minutes or until fluffy.
Add in the flour, baking powder, and salt and mix until a dough forms. If the dough seems too wet, resist the urge to add more flour! When you let it chill in the fridge, it should firm up to make rolling out and cutting easier.
Cover the cookie dough and let it chill in the fridge for 30 minutes.
CUT OUT AND BAKE THE COOKIES: Preheat the oven to 350°. Line two baking sheets with parchment paper.
Remove the dough from the fridge and divide the dough onto the two baking sheets. Roll the dough out onto the parchment lined baking sheets and use a christmas tree cookie cutter to cut out cookies, evenly spaced on the pans. Remove the excess dough from around the tree cookies and set aside for later.
Place the cookies in the oven and bake for 11 minutes. Repeat the processes of cutting out the tree shapes until all the dough is used.
CARAMEL LAYER: While the cookies cool, melt the caramel bits in the microwave or in a double boiler (you can use a bowl over a saucepan of boiling water). If using the microwave, microwave in 30 second intervals, stirring in between each one until caramel is completely smooth and melted. If the caramel seems too thick, add a splash or two of milk to make it easier to spread.
Spread caramel over each cookie using a knife or spoon.
CHOCOLATE LAYER: Place the chocolate wafers into a microwave-safe bowl and melt them in the microwave at 30 second intervals, stirring between each interval until the chocolate is smooth. Dip each cookie into the chocolate, just barely covering the caramel layer.
Decorate with sprinkles if you’d like, making sure to place them before the chocolate sets.
Allow chocolate to fully set and enjoy!

Nutrition

TIPS FOR MAKING THE BEST COOKIES

Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.
Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
Make sure that you don’t roll out the dough too thin before cutting your sugar cookies out. You want the dough to be about 1/4″ thick. If the dough is too thin, your cookies will be crispy and hard and easily breakable. But if the dough is too thick, the cookies may not bake all the way through the middle.
Make sure not to over bake your cookies. They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

HOW DO YOU KEEP COOKIES SOFT?

After the chocolate layer on the cookies has set, simply place the cookies in an airtight container to keep them fresh for as long as possible. It also helps to make sure that when you roll out the cookie dough that you do it to the right thickness so that they don’t become brittle when baking.

HOW LONG WILL TWIX COOKIES LAST?

If you keep your cookies properly stored you can expect them to last up to a week at room temperature.

More Chocolate Caramel Cookies

If you love Twix like we do, you’ll want to check out these Twix Cookie Cups, which are shortbread cups filled with melted caramel and chocolate.

These Twix Cookie Bites are SUPER EASY to make with just 3 ingredients!

Caramel Brownie Cookies start with a cake mix and are stuffed with soft caramels.

These Stuffed Rolo Cookies are sugar cookies stuffed with the classic chocolate caramels. This chocolate version is super similar, only they’re made with a chocolate cake mix!

Our Twix Cookie Bars are made with a baked layer of shortbread cookie, topped with caramels, then chocolate. Check out that gooey caramel!

The post CHRISTMAS TREE TWIX COOKIES appeared first on Family Cookie Recipes.

FRUIT SHAPED LINZER COOKIES

Jessica — Wed, 19 Jul 2023 15:57:31 +0000

Fruit Shaped Linzer Cookies are traditional Linzer cookies with cherry and strawberry shaped cut-outs! Super cute, beautifully spiced Linzer cookies with jam filling make for a delightful treat!

These fruity cut out cookies are a delightful treat that will bring a burst of flavor to your taste buds. This Linzer cookie recipe creates buttery, tender cookies that are perfect for any occasion.

What are Fruit Linzer Cookies?

Fruit-shaped Linzer cookies are a delightful twist on the classic Linzer cookie. These cookies have a buttery, almond-flavored base and are filled with a sweet jam. What sets them apart is their unique shape, which is often that of a fruit such as an apple, strawberry, or peach. They are sure to impress guests with their unique and playful appearance. Fruit-shaped Linzer cookies are also a fun activity to do with kids, as they can help shape the dough into their favorite fruit and fill it with their favorite jam.

Why You Will Love This Recipe

Delicious Taste: The combination of buttery shortbread and sweet fruit jam creates a mouth-watering flavor that is sure to satisfy your sweet tooth.
Great for Parties: These cookies are perfect for parties or gatherings because they are easy to transport and serve. The fruit shapes make them a fun and festive addition to any dessert table.
Customizable: You can use any flavor of fruit jam that you like, allowing you to customize the cookies to your taste preferences. You can also experiment with different fruit shapes and sizes to create a unique presentation.

Ingredients for Linzer Fruit Cookies

Flour: You will need 4 cups of all-purpose flour for the structural base of this cookie recipe.

Salt: Add in ¼ tsp of salt to balance all the amazing flavors in this cookie dough.

Butter: Using 1 cup of butter, softened, will make the cookies wonderfully rich in taste.

Sugar: For perfectly sweet cookies, use 1 cup of granulated sugar.

Almond extract: Enhance the flavors by adding in 2 tsp of almond extract.

Eggs: To help bind all the ingredients together well, use 2 eggs in this cookie dough.

Cinnamon: Adding in 1 tsp of ground cinnamon will give the cookies a well balanced flavor.

Toppings

Jam: Use ½ cup of fruit jam, it can be any type of red jam- strawberry, raspberry, or cherry.

Chocolate: You will need ½ cup of white chocolate chips, melted, for an amazing topping for these cookies.

Food coloring: Add some green gel food coloring (2-3 drops) to the remaining melted chocolate to create leaves on the cherries.

How to make Fruit Shaped Linzer Cookies

Cookie dough

In a large bowl, whisk together the flour and salt, and set it aside.

Next, in the bowl of stand mixer, combine the butter, sugar, and almond extract and beat them together on medium-high speed until the mixture turns creamy, this should be about 2-3 min. You can also use an electric hand mixer for this if that is what you have available.

Then add in the eggs, along with the ground cinnamon, to the wet mixture and beat until everything is well incorporated.

Proceed to add the dry ingredients to the wet mixture, in batches, and continue to mix as it forms a dough.

Chill

Now, transfer the dough to a piece of wax paper or plastic wrap, enclose the dough and refrigerate for at least an hour.

Prep

Get started by preheating the oven to 350°F/180 C and then line two baking trays with parchment paper. Set them aside.

Shape

Once chilled, take the dough out and let it rest for 5 minutes at room temperature. Then roll out the dough on a lightly floured surface to ¼-inch thickness and cut out cookies using a 3-inch round cookie cutter. (You will need 2 cookies to make a sandwich cookie.)

Now, cut out cherries and strawberries in the middle of half of the cookies for the fruit jam to beautifully show. You can use the back of a small sized piping tip to cut out cherry shapes and smaller heart shape cookie cutter for strawberries.

Bake

Carefully place the cutouts on the prepared baking trays and bake for 12-15 min in the preheated oven.

Let the cookies cool for 5 minutes on the baking tray before transferring them to a wire rack to cool completely.

Apply a generous amount of fruit jam on the cookie without the cut-out and then place the cut-out cookie on top. Press gently to make a sandwich.

Cookie toppings

In a small bowl, melt the white chocolate chips with (about) 1 tsp of oil (coconut or canola) in the microwave for 1 minute, then 20-second intervals; stirring gently after each interval and reheating as necessary. Be careful not to scorch it!

Then transfer about 2 TBSP of melted white chocolate to a baggie. Snip a very small corner of the bag and pipe small dots on the jam for the strawberry-shaped cookie to mimic the seeds.

To the rest of the melted white chocolate, add the green gel food color and mix well. Transfer this mixture to another baggie (or piping bag) and cut off a tiny corner. Use this to make the leaves and stems on the cherry cookies.

Serve and enjoy!

Fruit Shaped Linzer Cookies

Fruit Shaped Linzer Cookies are traditional Linzer cookies with cherry and strawberry shaped cut-outs! Super cute, beautifully spiced, Linzer cookies with jam filling make for a delightful treat!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Linzer Cookies

Prep Time 20

Cook Time 12

Chill Time 1

Total Time 1 32

Servings sandwich cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

4 cups all-purpose flour
¼ tsp salt
1 cup butter softened
1 cup granulated Sugar
2 tsp almond extract
2 eggs
1 tsp ground Cinnamon

Toppings

½ cup fruit jam
½ cup white chocolate melted
green gel food color 2-3 drops

Instructions

Cookie dough: Whisk the flour and salt together in a large bowl, set aside.
In the bowl of stand mixer add the butter, sugar, and almond extract and beat them together on medium-high till the mixture turns creamy, 2-3 min. (You can also use electric hand mixer for this).
Add in the eggs along with the ground cinnamon and beat until everything is well incorporated.
Add in the dry mixture in batches and continue to mix as it forms a dough.
Chill: Transfer the dough to wax paper or plastic wrap, enclose the dough and refrigerate for at least an hour.
Prep: Preheat the oven to 350°F / 180 C and line your baking tray with parchment paper; set aside.
Shape: Once chilled, take the dough out and let if rest for 5 minutes at room temperature. Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out cookies using a 3-inch round cookie cutter. (You will need 2 cookies to make a sandwich cookie.)
Now, cut out cherries and strawberries in the middle of half of the cookies for the fruit jam to beautifully show. You can use back of a small sized piping tip to cut out cherry shapes and smaller heart shape cookie cutter for strawberries.
Bake: Carefully place the cutouts on the prepared baking tray and bake for 12-15 min in a preheated oven.
Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
Apply a generous amount of fruit jam on the cookie without the cut-out. and then place the cut-out cookie on top. Press gently to make a sandwich.
Cookie toppings: In a small bowl, melt the white chocolate chips with (about) 1 tsp of oil (coconut or canola) in the microwave for 1 minute, then 20-second intervals; stirring gently after each interval and reheating as necessary. Be careful not to burn it!
Then transfer about 2 TBSP of melted white chocolate to a baggie. Snip a very small corner of the bag and pipe small dots on the jam for the strawberry-shaped cookie to mimic the seeds.
To the rest of the melted white chocolate, add the green gel food color and mix well. Transfer this mixture to another baggie (or piping bag) and cut off a tiny corner. Use this to make the leaves and stems on the cherry cookies. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Tips & Tricks for making amazing Linzer Fruit Cookies!

Bake the cookies in a preheated oven at the recommended temperature and time. Keep an eye on them as they bake, as oven temperatures may vary slightly. The cookies should be slight golden around the edges when done.
Apply a generous amount of fruit jam on the solid cookies, leaving a small border around the edges. This will prevent the jam from spilling out when the cookies are pressed together.
Melt the white chocolate with a small amount of oil to achieve a smooth consistency. Take care not to overheat it to avoid burning. Use a wooden skewer to create small dots on the jam of the strawberry-shaped cookies, imitating the seeds. Pipe leaves and stems onto the cherry-shaped cookies using green-tinted white chocolate for an added touch of whimsy.
Feel free to experiment with different fruit jam flavors and cookie cutter shapes. Get creative with your decorations and add your own personal touch to these delightful fruity cut out cookies.
Serve and enjoy: Once assembled and decorated, these fruity cut out cookies are ready to be savored. Serve them at parties, enjoy them with a cup of tea, or share them as homemade gifts. They’re sure to be a hit with family and friends!

Fruit Shaped Linzer Cookies are traditional Linzer cookies with cherry and strawberry shaped cut-outs! Super cute, beautifully spiced Linzer cookies with jam filling make for a delightful treat!

Storing and Serving Fruit Shaped Linzer Cookies

When it comes to storing fruit-shaped Linzer cookies, it is important to keep them in an airtight container at room temperature. They will stay fresh for up to 5 days if stored properly. These cookies are delicate and can easily break, so it is recommended to layer them between sheets of parchment paper or wax paper to prevent sticking and damage.

For longer storage, the cookies can be frozen in an airtight container for up to three months. Before serving, allow them to come to room temperature for 10-15 minutes.

Fruit-shaped Linzer cookies are a perfect addition to any dessert table or as a sweet treat with tea or coffee. They can be served as is or paired with a variety of toppings such as whipped cream, fresh fruit, or a drizzle of chocolate. For a festive touch, dust them with powdered sugar before serving.

DO I HAVE TO CHILL THE COOKIE DOUGH?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.

Try more delicious sugar cookie recipes here:

Fruit Shaped Linzer Cookies are the traditional Linzer cookies you know and love, but with cherry and strawberry shaped cut-outs! Super fun and cute, these Linzer cookies with jam and chocolate drizzle make a lovely treat.

Fruit Shaped Linzer Cookies are traditional Linzer cookies with cherry and strawberry shaped cut-outs! Super cute, beautifully spiced Linzer cookies with jam filling make for a delightful treat!

The post FRUIT SHAPED LINZER COOKIES appeared first on Family Cookie Recipes.

LEMON CUT OUT SUGAR COOKIES

Jessica — Thu, 13 Apr 2023 16:23:06 +0000

Lemon Cut Out Sugar Cookies made with basic ingredients and topped with a sweet royal icing tinted in darling Spring colors. Lovely, frosted cookies with a hint of lemon flavor!

These lemon sugar cookies are a delightful treat that combine the sweetness of sugar with the zesty flavor of lemon. They are not only easy to make but also have a chewy texture and a burst of citrus flavor that leaves you craving more. They are topped with a homemade royal icing that takes these cookies to the next level of deliciousness!

Tips for those who’ve never made Cut Out Cookies

Chill the Dough: After mixing, refrigerate the dough for at least 1 hour. This helps the cookies keep their shape during baking and gives time for the flavors to develop too. I wouldn’t recommend skipping this step.
Rolling skills: Make sure to lightly dust your work surface with flour, this prevents sticking and makes rolling out the dough easier. Also try to roll the dough to an even thickness, about ¼ inch. This ensures uniform baking and results in perfectly chewy cookies with crisp edges.
Practice Patience: I know it’s hard but be sure to allow the cookies to cool completely before decorating. This helps prevent icing from melting. And remember, decorating can be intricate work, so take your time and don’t rush the creative process.

Key Ingredients for Lemon Sugar Cookies

Sugar: You need 2 cups of sugar for perfectly sweet, chewy cookies.

Butter: Add 1 cup of butter, softened, to create rich tasting treats.

Lemon zest & juice: Using grated lemon zest and juice gives these cookies amazing flavor.

Vanilla extract: Enhance the flavors in this dough with vanilla extract.

Eggs: You need to include 2 eggs in this cookie dough.

Flour: The structural base of this cookie recipe is 3 ½ cups of flour.

Salt: Balance the sweetness by adding some salt.

Baking soda: Use 1 tsp of baking soda to help these cookies rise nicely as they bake.

Cream of tartar: The trick for making soft, pillowy cookies is the addition of cream of tartar.

Royal Icing Ingredients

Powder sugar: For this icing you need 8 cups of powdered sugar (2 lbs).

Meringue powder: Use meringue powder or egg whites, to create a stable and thick icing.

Water: Adding ½ cup of water will give this icing a nice consistency.

Important steps for making Lemon Cut Out Cookies

To make Lemon Cut Out Cookies, start by gathering all the ingredients. This helps ensure a smooth process. Full instructions on how to make these cookies are in the recipe card below, but here are some highlights to know before getting started.

Mixing & chilling the Dough: The dough comes together quickly; it’s the chilling part that requires some patience. It is an important step in making cut out cookies, it ensures the cookies hold their shape and gives the dough time to soak in the citrus lemon flavor.
Rolling and Cutting: Investing in quality baking tools makes a huge difference in the results of any recipe but especially cut out cookies. Buy quality cookie cutters, they come in various shapes and sizes, adding fun to your cookies!
Baking time: You want to place the cookies in a preheated oven, this affects the outcome of your cookies greatly. The cookies are done when the edges are lightly golden, remember they will bake a little longer once removed from the oven while they are on the baking sheet.
Icing cookies: For royal icing, ensure the mixture is smooth and free of lumps. Using a blender is essential for this step, whisking won’t get it to the thick consistency we are aiming for. Making sure the cookies are fully cooled before adding the icing is important too, you don’t want it melting right off!

HOW LONG ARE FROSTED LEMON COOKIES GOOD FOR?

These frosted cookies can be kept covered in the fridge for up to 5 days. I recommend eating them within 2 to 3 days for the best tasting results as the cookies will soften and possibly become soggy after a few days thanks to the moisture in the frosting.

Lemon Cut Out Sugar Cookies topped with a sweet royal icing tinted in darling Spring colors! Lovely sugar cookie recipe with a hint of lemon flavor!

Lemon Cut Out Sugar Cookies

Lemon Cut Out Sugar Cookies made with basic ingredients and topped with a sweet royal icing tinted in darling Spring colors. Lovely frosted cookies with a hint of lemon flavor!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Cut Out Sugar Cookies

Prep Time 20

Cook Time 8

Chill Time 30

Total Time 58

Servings cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

2 cups Sugar
1 cup Butter softened
1 TBSP Lemon zest
¼ cup Lemon Juice
1 tsp Vanilla extract
2 Eggs
3 ½ cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Cream of Tartar

ROYAL ICING INGREDIENTS

8 cups powdered sugar 2 lbs
10 TBSP Meringue Powder Or 4 eggs whites
½ cup water

Instructions

Dough: In a mixing bowl, combine the sugar, butter, lemon zest, lemon juice, vanilla and eggs. Mix together until smooth, it may look a little curdled but it will smooth out with the addition of the rest of the ingredients.
In a separate bowl, whisk the salt, baking soda, cream of tartar, and flour. Pour the dry ingredients into the sugar mixture in batches, mixing between additions.
Once they have mixed well, place the dough into a large ziplocked bag and place in the refrigerator. Chill for at least one hour, but if you have time you can chill overnight to let the flavors develop.
Bake: Preheat the oven to 335°F and line baking trays with parchment and set aside.
You can either roll the cookie dough into 1 inch balls & dip them in granulated sugar or roll the dough out to about ¼" thickness on a floured surface and cut into shapes with cookie cutters. Place the dough 2 inches apart on prepared tray.
Place the cookies in the preheated oven and bake for 10-12 minutes or just until the edges appear browned. Be careful to not overbake them.
Remove them from the oven and carefully place them on a cooling rack. Allow them to completely cool before frosting them.
Royal Icing: Place all the icing ingredients in a blender and mix for approximately 5 minutes. This makes a thicker consistency which will be used for the border of the cookie. Transfer about ⅓ of the icing to a piping bag. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (pink and purple). You can also make them the same color if you’d like.
Add about 2 TBSP- ¼ cup more water to the remaining icing in the blender. Blend until smooth. Transfer to bowls and add food coloring to create the colors you’d like.
Decorate: Using the thicker frosting (white), create a border around the cookie. Fill in with the thinner frosting (pink or purple). When filling in the cookies with icing, use a small amount of icing at first and spread it around. Using too much icing will cause the dam to break, so to speak! Use the thicker frosting (white) to create details in the cookie.
Allow the frosting to completely dry before plating them. This could take a couple of hours, but you can also place them in the fridge to harden. Enjoy!

Notes

Leftover frosted cookies should be stored in and airtight container, in the fridge, and they will last up to 3-5 days.

If you want to freeze these cookies, I suggest leaving the icing off until you are ready to enjoy them. Stored in a ziplocked bag, in the freezer, they will last 2-3 months. Defrost at room temperature, add the icing as directed.

Nutrition

HOW DO I KNOW WHEN THE COOKIE IS DONE BAKING?

The cookie will look just barely golden around the edges and the top may even look a little undone, but as the cookie sits and cools on the pan, the baking process will finish. The most important thing is that the top of the cookie doesn’t look glossy, wet, or like raw cookie dough.

How can I ensure my cookies have that perfect crispy edge?

To achieve a crispy edge, it’s essential to chill the dough before cutting the cookies. This helps the cookies maintain shape and promotes even baking. Also, consider baking at the correct temperature to ensure that the edges crisp up nicely while keeping the center chewy.

WHAT IS LEMON ZEST?

Lemon zest is small bits of the outside rind of lemons. It is used in recipes to add a stronger lemon flavor. You can get lemon zest by grating the rind off a lemon using a fine cheese grater or lemon zester. Grate zest into a bowl, then measure it out as needed using measuring spoons.

Can I still make lemon sugar cookies if I don’t have lemon zest?

If lemon zest isn’t available, alternative citrus zest like orange can be used to provide a similar flavor profile. The cookies will still be delicious, though the taste will vary slightly. Additionally, a few extra drops of lemon juice can help enhance the citrus flavor if zest is substituted.

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

This cute boy just started playing basketball and won his first medal ever- 2nd place in a basketball tournament! He wore the medal to school for days- I loved it!!

Need more lemon cookies recipes? Try some of these favorites:

You can’t go wrong with more frosted cookies, these lemon sugar cookies are not only delicious, but stunning too!
I’m pretty sure that lemon and poppyseeds belong together, is there a more amazing pairing? Try our lemon poppyseed cookie recipe and tell us what you think!
When you find yourself with an over abundance of lemons, whip up these lemon blueberry muffin cookies to serve as dessert, or extra special breakfast treat!
A great dessert to serve at an event are these lemon sugar cookie bars. They call for basic ingredients and the prep work is minimal, easy to slice and share too!
Elevate your dessert game with these lemon raspberry cups, the combination of lemon and cherry flavors is simply heavenly!

Lemon Cut Out Sugar Cookies are topped with a lovely royal icing colored with amazing Spring colors! This incredible sugar cookie recipe is made with hints of lemon flavor.

The post LEMON CUT OUT SUGAR COOKIES appeared first on Family Cookie Recipes.

COPYCAT SAMOAS COOKIES

Nellie — Fri, 03 Mar 2023 20:55:20 +0000

Copycat Samoas Cookies taste just like the beloved Girl Scout treat, but you can make them any time of year right at home. With a tender shortbread base, gooey caramel-coconut topping, and a generous drizzle of chocolate, these cookies are rich, chewy, and incredibly satisfying.

Anyone else get really excited around this time of year when you start seeing Girl Scout cookies available? Samoas Cookies have always been a favorite of mine, and it’s been so fun to be able to make them myself so that I don’t have to be limited to only being able to buy them once a year!

Recipe Highlights

Girl Scout flavor year-round. Skip the wait and make your favorite cookie whenever the craving hits. These cookies taste just like the boxed version and bring instant nostalgia with every bite.
Fun to assemble. The cookie-making process is easier than it looks and super satisfying. From rolling out dough to piping caramel topping, each step is a hands-on baking adventure.
Perfect for sharing. These homemade Samoas are great for gifting or bringing to parties. They travel well, look impressive, and are always a crowd-pleaser.

Ingredients in Copycat Samoas Cookies

For the cookies:

Butter: 1 stick, softened to room temperature for easy mixing.
Salt: Just 1/2 teaspoon to balance sweetness and enhance flavor.
Sugar: Adds sweetness and structure to the cookie dough.
Egg: One large egg binds the dough together.
Vanilla extract: For rich, aromatic depth.
All-purpose flour: The base of the shortbread dough; substitute gluten-free if needed.

For the topping:

Shredded coconut: 2 cups, sweetened and soft, ready to soak up the caramel.
Caramel sauce: Use a thick, jarred variety for best results.
Semi-sweet chocolate: Melting wafers or chips work well; melt for dipping and drizzling.
Shortening (optional): Helps smooth out melted chocolate if needed.

Tips and Tricks

Full instructions can be found on the recipe card below, but here are a few helpful tips!

Don’t skip the chill. Once the bottoms are dipped in chocolate, chilling the cookies for a few minutes helps the coating firm up. This makes the cookies easier to handle and less messy to finish decorating.
Use quality caramel. A thick, rich caramel sauce blends better with the coconut, making the topping hold together nicely and giving you that chewy texture everyone loves.
Roll evenly. Make sure your cookie dough is rolled out to an even 1/4-inch thickness. This ensures all the cookies bake at the same rate and hold up well under the topping.
Keep your cutters clean. If your cookie cutter starts sticking, dip it in flour between cuts to keep your cookie shapes sharp and even.
Use a silicone mat. For easy release and less sticking, roll your dough and bake on silicone mats—they’re a game changer for delicate cookies.

Storage Instructions

Store in an airtight container at room temperature for 3–4 days.
For longer storage, freeze cookies in a single layer and thaw before serving

Copycat Samoas Cookies Recipe

Copycat Samoas Cookies taste just like the Girl Scout cookie version! Delicious cookies made with chocolate, caramel and coconut.

Course Cookies

Cuisine American

Keyword Copycat Samoa Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 333kcal

Author Jessica & Nellie

Ingredients

COOKIE INGREDIENTS

1 stick softened butter unsalted
½ teaspoon salt
½ cup white granulated sugar
1 egg
½ teaspoon vanilla extract
2 cups flour

TOPPING INGREDIENTS

2 cups shredded coconut
1 ½ cups thick caramel sauce
1 ½ cups semi sweet melting chocolates

Instructions

MAKE THE COOKIE DOUGH

Preheat the oven to 350° F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In a mixing bowl blend, combine the butter and salt and beat together for about one minute.
Add the sugar and mix for another 1-2 minutes.
Add the egg and vanilla extract to the mixture and mix for 1-2 more minutes.
Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.

SHAPE THE COOKIES

Roll out the dough until it is about 1/4″ thick. Take a letter O circle cookie cutter or a donut cutter and cut out as many cookies as you can.
Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.

BAKE THE COOKIES

Place the pan in the oven for 10 minutes or until the edges are slightly browned.

MAKE THE CARAMEL COCONUT TOPPING

While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.
Transfer the mixture into a piping bag.

MELT THE CHOCOLATE

Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place ½ in a small bowl and ½ in a piping bag for drizzling.
Once the cookies are out of the oven, let cool for about 10 minutes.

ASSEMBLE THE COOKIES

Gently drop each cookie into the melted chocolate, just so the bottom halves are coated with chocolate, then place back on the parchment paper.
Place the pan in the refrigerator for 5 minutes to harden.
Then pipe the caramel coconut mixture, covering the top of the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.
Lastly, cut the tip of the chocolate filled piping bag and drizzle chocolate over the tops of the coconut caramel topping.
Transfer the cookies to a new baking sheet covered with parchment paper so that you can get rid of the excess drizzle.
Refrigerate for 5 minutes or until the chocolate is hardened before serving.

Nutrition

FAQs

Can I use homemade caramel?
Yes! Just make sure it’s thick enough to mix well with the coconut. Homemade caramel can provide even richer flavor and texture than store-bought varieties.

What if I don’t have a donut cutter?
No problem. Use a large round cookie cutter or glass for the outer ring and a smaller cap or bottle top for the center. You can also leave them as solid cookies if preferred.

Do these taste like the real thing?
Absolutely—many people say these taste even better than the packaged Girl Scout version because of the fresher ingredients and homemade touch. They’re rich, chewy, and just as satisfying.

Can I toast the coconut first?
Yes, toasting the coconut before mixing it with caramel will give the topping a deeper flavor and extra crunch. Just be careful not to overdo it—light golden brown is perfect.

MORE CHOCOLATE AND CARAMEL COOKIES WE LOVE:

You can’t get much easier than cake mix cookies! Cake Mix Rolo Cookies are made with just 4 ingredients!
Need something fancy? These Chocolate Caramel Linzer Cookies are absolutely beautiful!
Bar cookies are always a good idea. Oatmeal Caramelitas, Millionaire Caramel Bars, and Chocolate Caramel Peanut Butter Bars are all easy to make and perfect for sharing!

Recreate a classic with these Copycat Samoas Cookies—crispy, chewy, chocolatey, and totally irresistible!

The post COPYCAT SAMOAS COOKIES appeared first on Family Cookie Recipes.

PEPPERMINT CUT OUT COOKIES

Jessica — Tue, 20 Dec 2022 17:49:04 +0000

Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!

These easy cut out cookies are soft & sweet with a lovely buttery texture. We love cut out cookies around here because it’s a chance for the whole family to get creative and have fun decorating cookies together. I’m sure yours will too once you try this fun Christmas cookie recipe!

EASY CUT OUT COOKIES

These are super awesome cut out cookies that hold their shape. Perfect for use with holiday themed cookie cutters, sprinkles, and icing colors. That said, you could just as easily swap out a few sprinkles and cutter shaped to make these any time of the year if desired.

Why You’ll Love these Peppermint Sugar Cookies

Festive look & flavors! Peppermint is perfect for the holidays! I love that we have peppermint pieces in the cookies. If you want, you can swap out the sprinkles for more peppermint pieces too.
Cut out sugar cookies that keep their shape! Look at those corners! This is partly due to the recipe not having any leavening agents like baking soda or baking powder. An egg contributes to a softer texture so none are needed.
No chilling necessary! You can be decorating cookies within an hour of making the dough. Amazing!

Peppermint Cut Out Cookie Ingredients

— DRY INGREDIENTS: You’ll need 3.25 cups all purpose flour, 2 tsp baking powder and .5 tsp salt

— BUTTER: We use 1 cup softened butter. We prefer salted butter, but you can use what you have on hand.

— SUGAR: You’ll use 1 cup granulated sugar for the cookie dough.

— EGG: You’ll need just 1 egg to help bind the dough together.

— FLAVOR: We add 1/2 tsp vanilla extract and 1/2 cup crushed candy canes to the cookie dough as well.

Icing Ingredients:

— We added 1 Tbsp meringue powder to contribute to volume and a silky smooth texture for the icing. You can leave it out if you want, but it’s a good item to have on hand for baking! It’s found on the cake baking aisle of Walmart, or here on Amazon.

— SUGAR: We added 1 lb powdered sugar, which is about 3 1/2 cups.

— MILK: We used 1/4 cup whole milk for the icing.

— VANILLA: You’ll need 1 tsp vanilla extract

— SPRINKLES & SUCH: To add a festive touch, feel free to top the cookies with sprinkles. You can also color the icing red or blue if you’d like.

How to Make Peppermint Cut Out Cookies

Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.

Make the peppermint dough

In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.

In a medium mixing bowl, mix together with a stand mixer or hand mixer the butter and sugar until smooth and combined.

Add the egg and vanilla extract to the butter mixture until fully combined.

Add in the dry ingredients and crushed candy canes slowly into the butter mixture. Combine until the dough starts pulling away from the bowl.

Roll out the cookies

Flour a spot on your countertop, and roll the dough out to about 1/4 “ thickness. Be sure to use a light dusting of flour on your rolling pin to prevent sticking.

Cut out your cookies and use a metal spatula to help lift them off the counter onto the baking sheet. Once you have cut as many cookies as you can out of your dough, roll the dough back into a ball and roll out again, repeat cutting cookies.

Bake the Cut Outs

Bake in your preheated oven for 6-8 minutes, the cookies should not be shiny on top anymore and maybe a little brown on the edges.

Remove the baking sheet from the oven and let the cookies cool for 2 minutes on the sheet before transferring to a cooling rack to finish cooling.

While the cookies are cooling, mix up your frosting.

Icing and Sprinkles

In a mixing bowl or stand mixer, mix together on medium speed the meringue powder and whole milk. Once frothy, add in the powdered sugar and vanilla extract. Mix until combined.

If you are choosing to use food coloring, hand mix in your desired color and amount.

Place the frosting in a frosting bag or ziplock and cut off a tiny bit of the tip. Frost your cookies & add sprinkles. Serve & enjoy!

Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!

Tips for rolling out sugar cookie dough

Usually when you roll out cookie dough, you’ll first sprinkle the countertop with flour or powdered sugar. This method works well, but be sure to only re-roll the dough out twice, or else the flour ratio will be off and the cookies will be hard and crumbly.

Another option is to roll out between two pieces of parchment paper. No flour, no mess! Plus, it’s easy to chill the sheets of dough before cutting out cookies!

Peppermint Cut Out Cookies

Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!

Course Cookies

Cuisine American

Keyword Peppermint Cut Outs

Prep Time 20

Cook Time 8

Total Time 28

Servings

Calories 126kcal

Author Jessica & Nellie

Ingredients

Peppermint Sugar Cookies

3 ¼ cups all purpose flour
2 tsp baking powder
½ tsp salt
1 cup softened unsalted butter
1 cup granulated sugar
1 egg
½ tsp vanilla extract
½ cup crushed candy canes

Easy Cookie Icing

1 TBSP meringue powder
1 lb powdered sugar 3 1/2 cups
¼ cup milk
1 tsp vanilla extract
food coloring & sprinkles optional

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium mixing bowl or with a stand mixer, mix the butter and sugar until smooth and combined. Add the egg and vanilla extract to the butter mixture until fully combined.
Add in the dry ingredients and crushed candy canes slowly into the butter mixture. Combine until the dough starts pulling away from the bowl.
Flour a spot on your countertop, and roll the dough out to about 1/4 “ thickness. Be sure to use a light dusting of flour on your rolling pin to prevent sticking.
Cut out your cookies and use a metal spatula to help lift them off the counter onto the baking sheet. Once you have cut as many cookies as you can out of your dough, roll the dough back into a ball and roll out again, repeat cutting cookies.
Bake in your preheated oven for 6-8 minutes, the cookies should not be shiny on top anymore and maybe a little brown on the edges. Remove the baking sheet from the oven and let the cookies cool for 2 minutes on the sheet before transferring to a cooling rack to finish cooling.
While the cookies are cooling, mix up your frosting. In a mixing bowl or stand mixer, mix together the meringue powder and whole milk on medium speed. Once frothy, add in the powdered sugar and vanilla extract. Mix until combined. Add food coloring, if desired.
Place the frosting in a frosting bag or ziplock and cut off a tiny bit of the tip. Frost your cookies & add sprinkles. Enjoy!

Nutrition

Can you Freeze Cookies?

I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop & shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplock freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.

The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.

How long are these frosted cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

The kids and I tagged along to a business trip with my husband… in August… in Las Vegas. We were crazy! It was boiling hot of course, but we also had a lot of fun. My youngest behind me was ready for some gelato, but the others were kind enough to grant me a picture.

More peppermint cookies to try:

Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!

The post PEPPERMINT CUT OUT COOKIES appeared first on Family Cookie Recipes.