Our Top Recipes: The Best Sugar Cookies
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Soft and chewy cinnamon-y sugar snickerdoodles with sweet and crispy Lucky Charms marshmallows mixed right in. Make these for a St. Patrick’s Day treat and you’ll be the luckiest person around.
I recently hurt my arm and it’s been a real pain the the…arm. I’m not sure if it’s RSI (I hope it isn’t) or if it’s some sort of freak pain that will go away soon, but either way it’s been driving me crazy because I can’t really use my right arm to full capacity. Which brings me to how I made these cookies: I got Mike to cream together the butter and sugar because I’m really trying to minimize using my arm. I handed him a bowl of butter and asked if he could cream it and he said: sure, but where’s the sugar?
And that’s when I realized the difference between Mike’s snickerdoodles and mine. See, I’ve always liked Mike’s snickerdooles more than mine, even when we use the same recipe. And I think the reason is: I cream my butter then add the sugar, but Mike creams together. I have no idea why I cream my sugar without butter but from now on, I’m creaming together, especially when it comes to snickerdoodles.
Anyway, these are just your classic Mrs. Sigg’s but with some Lucky Charms marshmallows thrown in because I’m on a Lucky Charms kick and I thought they would be cute and tasty. And they were! Crispy yet marshmallowy in a soft and chewy snickerdoodle. Pure cookie goodness.
Snickerdoodle Lucky Charms Cookies
makes 9 cookies
- 1/4 cup butter
- 1/4 cup + 2 tablespoons sugar
- 1/2 egg (about 1.5 tablespoons)
- 1/2 teaspoon vanilla
- 2/3 cup + 1 teaspoon flour (85 grams)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup Lucky Charms marshmallows
- 1 1/2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Line a baking sheet with parchment paper. Heat the oven to 400°F.
In a bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Stir in the flour, cream of tartar, baking soda, and salt. Stir in the marshmallows.
In a small bowl, mix together the sugar and cinnamon. Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), and roll in the cinnamon-sugar, then place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 8-10 minute or until golden. If desired, press some extra marshmallows into the tops. Enjoy!
Oatmeal, Coconut, Raisinet Cookies
This is in preparation for a small gathering tomorrow morning, I’m bringing these delectable and edible edibles. I have really wanted to try one of these videos. This one is a 500 image composite. I think it went rather well, aside from the camera not being still, and very harsh lighting. I slapped my Nikon 10.5 fish on my D80 and lit the kitchen with one SB-600. Was the juggling necessary, maybe not but it helped kill time because two out of three cookie sheets were rendered useless. I had to deal with only one sheet and bake the cookies in increments. I hope you enjoy the video and the obnoxious Irish Rock.
Here is the Recipe-
¾ cup flaked coconut
1 teaspoon baking soda
1 cup firmly packed brown sugar
1 teaspoon cinnamon
½ cup granulated sugar
½ teaspoon salt
1 cup butter
3 cups oats
2 teaspoons pure vanilla extract
8 oz Raisinets
1 ½ cups flower
1. Preheat oven to 350 degrees
2. Lightly toast flaked coconut in a non stick pan. Set aside.
3. Cream together sugars, butter. Mix Well.
4. Add eggs and vanilla to sugar mixture and stir.
5. In a separate bowl mix all dry ingredients (except coconut). Slowly add dry ingredients to sugar mix. Do not over-mix. Add Raisinets plus toasted coconut to dough
6. Spoon out 1 ½-inch balls onto cookie sheets.
7. Bake 12-14 minutes or until golden brown.
8. Enjoy! (Makes about 3 dozen)
Blythe’s Favorite Cookies – Blythe Raw Live
Blythe Metz shows you how to make her favorite cookies.
Watch Blythe Raw Live Fridays 12pm PST via http://www.ustream.tv/blytheraw
Find the recipe: http://www.blytheraw.com/food-addictions-aired-92311
Cranberry Breakfast Cookies – Diet Recipes: Healthy Home Cooking, Low-Calorie Lifestyle
Dr. Collins preparing simple and tasty foods which are low-calorie, low-carb, high-protein, diet eating options.
Cranberry Breakfast Cookies – Calories 156 – Full Recipe at www.DietHobby.com, which is a lifestyle guide to weight-loss and maintenance.
Chocolate S’more Cookies
For full recipe head on over to http://blessingsandgoodfood.com My friend Jojo is a baking genius and I’ve been wanting to film her for sometime now, but finally got around to doing it!! yay enjoy and try not to salivate :))
I have been wanting to do a kitchen sink cookie on here for a long time. This is more of a thoughtful kitchen sink cookie than what the name implies. Although you can change and substitute as you see fit, but we added our favorite things in this cookie – like potato chips, pretzels, malt balls, rice krispies, and toffee. Yum. All the good things. This is the perfect crowd pleasing treat to bring to work for everyone for Valentines day. 🙂
Makes 26 to 28
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (granulated is fine)
1/2 cup light brown sugar
1 teaspoon molasses
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup dark chocolate, chopped
2/3 cup broken pretzels
2/3 cup roughly crushed wavy potato chips
2/3 cup rice krispies
2/3 cup roughly chopped chocolate covered malt balls
2/3 cup toffee chips
sea salt flakes, for sprinkling
1. Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
2. Place butter in a bowl and using an electric mixer, beat until light and fluffy.
3. Add both sugars and continue to beat together until light and fluffy.
4. Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
5. Stir in egg and egg yolk.
6. In another bowl whisk dry ingredients together and add to the butter mixture.
7. Beat together until a dough comes together.
8. Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
9. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
10. Preheat oven to 350˚F.
11. Scoop 3 1/2 tablespoon sized balls onto a parchment lined baking sheet, about 1 1/2 inches apart.
12. Sprinkle cookies with sea salt flakes (and any reserved mix-ins) and bake for 12 to 14 minutes or until cookies are golden brown.
13. Cool cookies and serve warm.
How To Make Chocolate Jubilee Cookies
I found this recipe in one of my cooking magazines and thought that this would be absolutely perfect for Valentine’s Day. These cookies are so moist and delicious. The cherries add such a magnificent taste that these have quickly become favorites in our house.
|Crinkle cookies have always been super illusive to me. How do they crinkle? Why do they crinkle? Are they good? I have to say, they’ve always looked good to me. But how would they taste, I would question? The answer is…kinda good! I mean the chocolate ones are delicious. Like chocolate cakey cookies. What could be bad about them? Nothing. Absolutely nothing. But the internet has a lot of chocolate crinkle cookies and I try and add value to this world, you know. So if I was going to make my own version, I wanted it to be special, unique, and cute. Enter: berry crinkle cookie. I implemented the berry flavor in these like how I always do—with freeze-dried strawberries and raspberries. You could actually do these with ALL strawberries or ALL raspberries. I did a mix. It’s totally up to you. These get blitzed in a blender with sugar and then you have a lovely powder type texture. And then it’s normal from here on out. What we did find from our numerous tests that oil worked way better than butter in these types of cookies. Butter created steam, resulting in a cookie with wet powdered sugar on the […]
Dairy-Free Peanut Butter Chocolate Chip Cookies | Let’s Bake It
I have gotten into the Christmas mood/spirit super early this year, so I decided to make a dessert that I tend to make around Christmas. This dessert is so delicious that it tends to disappear as soon as I serve them. Enjoy!
Recipe and measurements: thetaylorguide.com
1)Spring In My Step by Silent Partner
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