The holiday season = baking season. Thanksgiving may be the pie holiday, but Christmas is for sure the cookie holiday. Whether you need to make sweets for a cookie swap, bring dessert for an office party, or bake your best for a family get together, it’s of utmost importance to have a classic sugar cookie go-to recipe. Make a statement this season and become known for the most perfect holiday treats. Here is a recipe that will a lot of people are familiar with, and might bring you back to childhood. Traditional Sugar Cookies 2015-11-24 20:41:41 Yields 14 Sugar cookies with crispy edges but a soft middle, with a touch of vanilla mixed with fine sugar and rich butter, for just the right sweetness. Photo credit: Babble.com Write a review Save Recipe Print 216 calories 28 g 39 g 10 g 3 g 6 g 49 g 49 g 11 g 0 g 4 g Nutrition Facts Serving Size 49g Yields 14 Amount Per Serving Calories 216 Calories from Fat 92 % Daily Value * Total Fat 10g 16% Saturated Fat 6g 32% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 39mg 13% Sodium 49mg 2% Total Carbohydrates 28g 9% Dietary Fiber 1g 2% Sugars 11g Protein 3g Vitamin A6%Vitamin C0% Calcium1%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup superfine sugar 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Instructions - Mix together the sugar, and butter with an electric mixer on medium in a large bowl for about five minutes. Then beat in the egg with the vanilla extract. - Start adding the cups of flour while incorporating the baking powder and the salt. Slowly add into the bow until everything is mixed. - Wrap dough in plastic wrap and refrigerate for about an hour or until firm. After the dough refrigerates, take out and let the dough sit at room temperature for a few minutes. Either lay our parchment paper or cover a clean counter area with flour to roll dough out. Pick out your favorite holiday shaped cookie cutters and continually roll out the dough trying to get as many shapes out of the dough as possible. Bake the cookies on a lightly greased cookie sheet for about 10-12 minutes or until the cookies are a perfect golden-brown. To top it off, sprinkle the cookies with holiday colors and other holiday themed sprinkles. By Original recipe, Mikaela Sosniecki beta calories 216 fat 10g protein 3g carbs 28g more StyleBlend https://www.styleblend.com/ Sugar cookies are a classic and always a must for the holiday times, but try mixing it up this year with some non-traditional treats that are sure to be a hit as well. Check our favorite cookie finds: Chocolate Chunk Peppermint Pudding cookies and Chewy White Chocolate Gingerbread cookies. Make sure to eat a couple yourself first because these will be gone in a minute and there is no guarantee of leftovers! Chocolate Peppermint Pudding Cookies 2015-11-20 07:37:18 Soft and chewy holiday peppermint cookies. Write a review Save Recipe Print 4378 calories 621 g 738 g 201 g 52 g 121 g 1057 g 2057 g 373 g 6 g 66 g Nutrition Facts Serving Size 1057g Amount Per Serving Calories 4378 Calories from Fat 1756 % Daily Value * Total Fat 201g 310% Saturated Fat 121g 605% Trans Fat 6g Polyunsaturated Fat 10g Monounsaturated Fat 56g Cholesterol 738mg 246% Sodium 2057mg 86% Total Carbohydrates 621g 207% Dietary Fiber 20g 80% Sugars 373g Protein 52g Vitamin A118%Vitamin C14% Calcium40%Iron72% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 3/4 cup butter, softened 3/4 cup brown sugar, packed 1/4 cup sugar 1 small package Devil's Food instant pudding mix, dry (you could also just use chocolate,) 2 eggs 1 tsp. vanilla extract 1 tsp. baking soda 2 1/4 cups flour 1 cup Andes Peppermint Crunch Baking Chips 1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will work) Instructions - Cream together butter and sugars. - Beat in dry instant pudding mix. - Add eggs and vanilla and beat until well mixed. - Add baking soda and flour and beat until well mixed. - Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks. - Roll into 1" balls and place on a greased baking sheet. - Bake at 350 degrees F for 8-10 minutes. By Coleen Adapted from I Heart Naptime beta calories 4378 fat 201g protein 52g carbs 621g more Adapted from I Heart Naptime StyleBlend https://www.styleblend.com/ Chewy White Chocolate Gingerbread Cookies 2015-11-20 07:44:07 A white-chocolate upgrade on the classic gingerbread recipe. Write a review Save Recipe Print 4893 calories 698 g 600 g 219 g 51 g 134 g 1138 g 4121 g 444 g 6 g 69 g Nutrition Facts Serving Size 1138g Amount Per Serving Calories 4893 Calories from Fat 1925 % Daily Value * Total Fat 219g 337% Saturated Fat 134g 669% Trans Fat 6g Polyunsaturated Fat 10g Monounsaturated Fat 59g Cholesterol 600mg 200% Sodium 4121mg 172% Total Carbohydrates 698g 233% Dietary Fiber 10g 40% Sugars 444g Protein 51g Vitamin A92%Vitamin C2% Calcium112%Iron84% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 3/4 cups butter (softened) 1 cup brown sugar (packed) 1/2 cup molasses 1 egg 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons ginger 1/2 teaspoon salt 2 teaspoons baking soda 2 1/4 cups flour Sprinkles 8 oz white chocolate (can use white chocolate chips, almond bark, or any bar of your favorite white chocolate) Instructions - Cream together butter and sugar until fluffy. Mix in molasses and the egg until smooth. Add in the cinnamon, nutmeg, ginger, and salt and mix well. Gradually add in the flour and baking soda until combined. Chill for 2 hours. - Preheat oven to 350 degrees Farenheit - Roll dough into balls and roll them in the white sugar. Place them 2" apart on an ungreased cookie sheet. Bake for 7 minutes. Let cool on wire racks. - Melt white chocolate according to package instructions and pour into a piping or zip top bag and snip off a small piece of the corner. Pipe shapes onto cookies and immediately add sprinkles. Allow the chocolate to harden before storing them in an air tight container. By Stephanie Brubaker Adapted from Back For Seconds beta calories 4893 fat 219g protein 51g carbs 698g more Adapted from Back For Seconds StyleBlend https://www.styleblend.com/ Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website
