Easy Recipes For Cookies Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Easy Recipes For Cookies Biography

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Linda J. Amendt is widely known for her extensive blue ribbon baking expertise, exceptional blue ribbon preserves, and the outstanding quality of her delicious creations. She loves sharing her blue ribbon baking and home canning knowledge, techniques and tips, and award-winning recipes with home cooks everywhere.


Cookbook Author

Linda J. Amendt has authored four cookbooks, earning 14 national and international book awards for her food writing. Her friendly, easy-going writing style appeals to readers of all ages and makes home cooks feel like she is right there in the kitchen with them, guiding them through the process of preparing her delicious and creative recipes. She has the unique ability to speak to readers on their own experience level, whether they are a beginner or an advanced cook. Linda Amendt fills her books with an abundance of tips and shares her secrets to success so anyone can achieve great results at home in their own kitchen.

Blue Ribbon Baker and Canner

Linda J. Amendt is an accomplished and experienced blue ribbon baker and home canner, winning nearly 1000 awards in state and county fair food competitions and baking contests across the country, including over 700 first place blue ribbons and special awards for excellence, and earning national recognition for her exquisite food creations.

In competitions at state and county fairs using the American System of judging, Linda Amendt had over a 50% 1st place win ratio – over half of all of her entries earned 1st place awards. At fairs using the Danish System of judging, she maintained a
100% 1st place win ratio.

State and County Fair Judge

With the publication of her first cookbook, Linda J. Amendt officially retired from state and county fair food competitions. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. She thoroughly enjoys judging baked goods and preserved foods competitions and specialty contests.

Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive award-winning knowledge, expertise, and experience.

Cookie Cookbook

Turning her expertise to sharing her special award-winning cookie techniques developed through years of baking experience and competition, blue ribbon baking authority Linda Amendt's third cookbook, 400 Sensational Cookies, was released on September 1, 2009.

400 Sensational Cookies contains a wide range of tantalizing and delicious cookie recipes and extensive information on baking equipment, ingredients and techniques to make the best cookies. From drop cookies, bars and squares, and brownies to biscotti, shortbreads and many more, this special book is jam-packed with easy recipes to make great cookies. You are sure to discover several new favorites!

Home Canning Cookbooks

Linda Amendt’s newest preserved foods cookbook, 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, has earned an acclaimed International Cookbook Academy Award, the Culinary Accolade of the 21st Century.

175 Best Jams, Jellies, Marmalades & Other Soft Spreads focuses exclusively on soft spreads – the most popular category of home-preserved foods. It contains tantalizing recipes for everything from jams, jellies and marmalades to preserves, conserves, butters and curds. 175 Best Jams, Jellies, Marmalades & Other Soft Spreads also includes special chapters focusing on Savory Spreads and even Drunken Spreads containing a variety of liqueurs.

Her first cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association of Culinary Professionals as a finalist for the IACP Cookbook Awards in the category First Book: The Julia Child Award. This prestigious category honors the best cookbooks written by new authors.

Both 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves have been featured by The Good Cook book club, a division of the Book-of-the-Month Club.

Future Cookbooks

In future cookbooks, Linda J. Amendt will focus on recipes for delightful breakfast and brunch treats, sweet and savory quick breads, luscious cakes and cupcakes, and flavorful pies and tarts.

Other Interests

In addition to her love for baking and home canning, the author and California native also enjoys gardening and has worked as a volunteer float decorator for the Tournament of Roses Parade for over 25 years.



Linda J. Amendt is widely known for her extensive blue ribbon baking expertise, exceptional blue ribbon preserves, and the outstanding quality of her delicious creations. She loves sharing her blue ribbon baking and home canning knowledge, techniques and tips, and award-winning recipes with home cooks everywhere.


Cookbook Author

Linda J. Amendt has authored four cookbooks, earning 14 national and international book awards for her food writing. Her friendly, easy-going writing style appeals to readers of all ages and makes home cooks feel like she is right there in the kitchen with them, guiding them through the process of preparing her delicious and creative recipes. She has the unique ability to speak to readers on their own experience level, whether they are a beginner or an advanced cook. Linda Amendt fills her books with an abundance of tips and shares her secrets to success so anyone can achieve great results at home in their own kitchen.

Blue Ribbon Baker and Canner

Linda J. Amendt is an accomplished and experienced blue ribbon baker and home canner, winning nearly 1000 awards in state and county fair food competitions and baking contests across the country, including over 700 first place blue ribbons and special awards for excellence, and earning national recognition for her exquisite food creations.

In competitions at state and county fairs using the American System of judging, Linda Amendt had over a 50% 1st place win ratio – over half of all of her entries earned 1st place awards. At fairs using the Danish System of judging, she maintained a
100% 1st place win ratio.

State and County Fair Judge

With the publication of her first cookbook, Linda J. Amendt officially retired from state and county fair food competitions. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. She thoroughly enjoys judging baked goods and preserved foods competitions and specialty contests.

Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive award-winning knowledge, expertise, and experience.

Cookie Cookbook

Turning her expertise to sharing her special award-winning cookie techniques developed through years of baking experience and competition, blue ribbon baking authority Linda Amendt's third cookbook, 400 Sensational Cookies, was released on September 1, 2009.

400 Sensational Cookies contains a wide range of tantalizing and delicious cookie recipes and extensive information on baking equipment, ingredients and techniques to make the best cookies. From drop cookies, bars and squares, and brownies to biscotti, shortbreads and many more, this special book is jam-packed with easy recipes to make great cookies. You are sure to discover several new favorites!

Home Canning Cookbooks

Linda Amendt’s newest preserved foods cookbook, 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, has earned an acclaimed International Cookbook Academy Award, the Culinary Accolade of the 21st Century.

175 Best Jams, Jellies, Marmalades & Other Soft Spreads focuses exclusively on soft spreads – the most popular category of home-preserved foods. It contains tantalizing recipes for everything from jams, jellies and marmalades to preserves, conserves, butters and curds. 175 Best Jams, Jellies, Marmalades & Other Soft Spreads also includes special chapters focusing on Savory Spreads and even Drunken Spreads containing a variety of liqueurs.

Her first cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association of Culinary Professionals as a finalist for the IACP Cookbook Awards in the category First Book: The Julia Child Award. This prestigious category honors the best cookbooks written by new authors.

Both 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves have been featured by The Good Cook book club, a division of the Book-of-the-Month Club.

Future Cookbooks

In future cookbooks, Linda J. Amendt will focus on recipes for delightful breakfast and brunch treats, sweet and savory quick breads, luscious cakes and cupcakes, and flavorful pies and tarts.

Other Interests

In addition to her love for baking and home canning, the author and California native also enjoys gardening and has worked as a volunteer float decorator for the Tournament of Roses Parade for over 25 years.

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Sugar CookiesRecipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Sugar Cookies
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The term “sugar cookie” might be stating the obvious because, after all, are not all cookies laced with sugar.

By definition, a sugar cookie is consists of sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. They can also be cut into decorative shapes and figures. In North America, sugar cookies are popular during the holidays of Christmas and Halloween.

However, the modern incarnation of the authentic sugar cookie can be traced back to the mid 1700s in Nazareth Pennsylvania. There, German Protestant settlers created the round, crumbly, buttery cookie that came to be known as the Nazareth Sugar Cookie. Sugar cookies probably derived from an earlier, unleavened cookie called a “jumble,” which is a biscuit that gained popularity in the 17th and 18th century in Europe chiefly because of the fact that, as a non-leavened food, it could be dried and stored for many months.

As the decades went by, the Nazareth Sugar Cookie was not to be taken lightly. It was adopted as Pennsylvania's official cookie by the Commonwealth of Pennsylvania through a House bill (yes, more than adopting a resolution.) House Bill 1892 was introduced  on September 5, 2001 to designate and adopt the Nazareth sugar cookie as the official cookie of the Commonwealth of Pennsylvania.

A delegate of nine people from the city of Nazareth traveled to Harrisburg to deliver 350 cookies to the desks legislators, the Governor, and the Lieutenant Governor.

Modern Cookie Traditions

The modern Nazareth-style sugar cookie has gained enormous popularity in America. Sometime in the 1930s it became traditional for children to leave sugar cookies and milk out for Santa Clause on Christmas Eve. Because of how easy it is to cut and shape the sugar cookie dough, custom cookies have become wildly popular.

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature.

Each country has its own word for “cookie.” What we know as cookies are called biscuits in England and Australia, in Spain they're galletas, Germans call them keks or Plätzchen for Christmas cookies, and in Italy there are several names to identify various forms of cookies including amaretti and biscotti. The name cookie is derived from the Dutch word koekje, meaning “small or little cake.” Biscuit comes from the Latin word bis coctum, which means, “twice baked.”

All kinds of sugary cookies!

Biscotti. In Italian, biscotti means, “twice cooked.” The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives.Other countries have their version of this cookie.

Chocolate Chip. The first chocolate chip cookies was invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant. The Toll House Restaurant site was once a real toll house built in 1709, where stage coach passengers ate a meal while horses were changed and a toll was taken for use of the highway between Boston and New Bedford, a prosperous whaling town. The Wakefields sold the restaurant in 1966. It burned down on New Year's Eve in 1984.

Big Figs. The Nabisco Co. has maintained that the Fig Newton was invented in 1891 by Philadelphia inventor, James Henry Mitchell. Mitchell is said to have invented the duplex dough-sheeting machines and funnels that made the jam-filled cookies possible. This machine was patented in January of 1892. The cookies were named for Newton, Mass.

Snickerdoodles.  A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. Snickerdoodles are often referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

 

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

 

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Oatmeal Cookies Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Oatmeal Cookies
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The name is a long one, but these cookies are delicious! My husband would not stop eating them! Often times I try to find desserts that are as naturally sweetened as I can make them, and what better way than to use Bananas?

This recipe is easy and quick to make and definitely a good idea for those who are trying to eat healthy!

What you’ll need is,

1 cup Pastry Flour (make sure it is vegan friendly)
2 cups of oats (instant is better)
1 tsp cinnamon (or more if you love the taste!:)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Sea salt
2 Super, super ripe bananas (the more brown dots the better!)
1 Tbsp of Agave Nectar or Maple Syrup
1 1/2 tsp Vanilla extract
1/8 Almond extract
1/4 cup of coconut oil
1/4 cup unsweetened coconut flakes
1/4 cup raisins
1/4 cup of walnuts (optional)

Directions: Preheat oven to 350 degrees F and line some cookie sheets with parchment paper

No electric mixer needed

Step #1: Mix the dry ingredients (first 6 ingredients) in one bowl



oats in a bowl
I love cinnamon!
Step #2: Mash the bananas (I sort of pureed mine in a processor)

blending bananas
Till creamy
Step #3: Mix the wet ingredients (next 5 ingredients) in a second bowl.

wet ingredients
Doesn’t look appetizing yet, I know!
Step #4: Fold the wet into the dry…

vegan oats mix
Mix till just incorporated, no over-mixing!
Step #5: And add coconut flakes, raisins and walnuts (if using)…

mixing raisins
Forgot to include raisins, but I do add them. P.S. try craisins, if you don’t like raisins
Step #6: Mix till incorporated and place on cookie sheet.

mixed oats on spoon
Remember don’t over-mix!
Using your pointer and index finger flatten the cookie, so that it bakes fully. I baked mine for 10 minutes, but if you want them crispier, continue to bake for 2 minutes or until your liking.

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

All Recipes Cookies Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

All Recipes Cookies Biography
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When it comes to dessert I have a simple philosophy: Enjoy.
And yet, for some people the ability to indulge is limited by the fear of undoing your hard work. Or guilt and anxiety results by the mere the thought of limitation, especially during times of celebration. Even if you know you should “Enjoy these cookies,” the well-intentioned freedom and encouragement is met with resistance and stress. In my approach, dessert doesn’t happen every day, so there’s no need to hold back when you eat something that isn’t healthy. But snacking does happen enough that sometimes it’s good to have healthy variations that trick your taste buds into enjoying what you eat without a second thought.
That’s why the kitchen exists. Instead of forcing a habit that could open the floodgates, sometimes it’s best to compromise. Rather than buying goodies from the store—you can create your own variations (in not much time)—and still satisfy your sweet tooth without thinking anything other than, “Wow this is good.”
When I share recipes with my coaching clients, two of the more popular recipes for healthy desserts are: No-bake protein cookies and egg nog. They are both easy to make and relatively quick to prepare. Consider them perfect for cheat days, any days, or the holidays. No preservatives or unnecessary ingredients added. Dig in and enjoy.
And yes, both options are #BornApproved.
No-Bake Protein Cookies
The Ingredients
½ cup cashew butter
2 scoops protein powder (I like BioTrust because it creates a thicker batter, but other options work too)
1 tsp vanilla extra
½ cup old-fashioned oats
1/3 cup cocoa powder
¼ cup ground flaxseed
¼ cup almond milk
Optional: Add in some chocolate chips. This is if you want to make chocolate-chocolate chip cookies
Instructions
Mix all of the ingredients in a bowl. Order of operations does not matter. Mix until it forms a thick, grainy, cookie-dough like batter. You don’t want it to be too smooth or watery.
Set out a piece of wax paper and scoop out a spoon-sized piece of cookie-dough. Roll into a ball and place on the wax paper.
Place into the fridge or freezer (freezer if you want in about 20 minutes, fridge if you want to wait an hour)
Eat and enjoy
For the macro-conscious eaters, depending on the size of your cookies you’re looking at the following breakdown: ~140 calories, 10 grams protein, 8 grams fat, 8 grams carbs
Egg Nog: The Healthy (ish) Version
Ingredients
1 cup of coconut milk (you can use any type of milk, but macros will change)
3 Egg Yolks (beaten)
Dash of Truvia (or sweetener of choice)
1 scoop vanilla protein powder (Again, I like BioTrust for the same reason as above: it makes it thicker)
1/8 cup of heavy cream
1 tsp vanilla extract (bonus points if you have vanilla bourbon extract)
1 tsp of cinnamon
1 tsp nutmeg
1 tsp rum extract
Instructions
Because we’re dealing with protein powder, we need to start with mixing. (If not, feel free to start with step 2. Blend the milk and protein powder together until it’s thick.
In a saucepan, mix the blended milk/protein mixture, eggs, heavy cream and Truvia. The key here is stirring consistently and slowly. Don’t just toss it all in at once. If you do, you might end up with scrambled eggs in your drink. (Not the worst thing, but also not what you’re going for.)
Stir in the cinnamon, nutmeg, vanilla extract, and rum extract.
Keep on the heat and stirring till you see the blend begin to thicken.
Now you have choice: Drink some hot nog or cover with plastic wrap and let it cool in the fridge about 3 hours.
Drink and enjoy. This offers about 4 servings.

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

 

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipe For Sugar Cookies Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipe For Sugar Cookies Biography

source(google.com,pk)
 have always enjoyed making sugar cookies, and not just at Christmas time. They are the perfect cookie for any time of the year! They are perfect for kids’ parties as the decorating can become not only an activity during the party, but a party favor. I always do this for Christmas parties, but I’ve done it a few years for Valentine parties as well. I’m sharing with you today my go-to recipe for the easiest and best sugar cookies ever!

The best sugar cookie recipe ever, and a secret tip for applying the sprinkes!



We love to make this recipe all year long. It’s from my longtime friend Betty. Betty Crocker that is. Like most popular cookie types, there are a ton of recipes out there, all claiming to be the best. Of course, you will have to be the judge of that, but truly I love this recipe and will never change it! It’s perfect just like it is. The cookies are light and fluffy and oh so tasty.

This recipe came from my Betty Crocker cookbook that I received as a gift nearly – ahem – 18 years ago when I moved into my first apartment. It’s literally the only cookbook I’ve ever really used, and I keep it just for this recipe. Ok there are a few other recipes I like, but this one even has my notes in it. Do you have any cookbooks like that?

IMG_2345ed

Of course my kids like the decorating part the best, but I have a secret – I’m not a fan of sugar cookies with frosting. I don’t have much of a sweet tooth, unless it’s really, really good chocolate, or chocolate chip cookies. Sugar cookies can be pretty sweet as it is, so I prefer to just add sprinkles. I have found that the best way to apply the sprinkles is BEFORE you put the dough on the cookie sheet. Scoop with a two tablespoon cookie scoop (like this one) and press into the sprinkles.  Then release the dough from the scoop and turn it over onto the cookie sheet, pressing lightly.

Dip cookie dough into sprinkles before releasing from the cookie scoop! Genius!

Of course this tip won’t work if you’re making cut-out cookies. But the recipe I’m sharing over at Lil’ Luna today is definitely will – try my sugar cookies with Red Hots Glaze!

Sugar Cookies with Red Hots Glaze

Anyway, this particular recipe is the best I’ve found so I thought you might enjoy it too!

Print

The Best Sugar Recipe EVER
Ingredients

1 1/2 cups powdered sugar
1 cup butter or margarine, room temperature
1 1/2 tsp vanilla
1 egg, room temperature
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar*
* If you don't have cream of tartar on hand, you can replace the last three ingredients (flour, baking soda, cream of tartar) with self rising flour.
Instructions

In a large bowl or your stand mixer, mix butter, sugar, egg and vanilla.
Stir in the flour, baking soda, and cream of tartar, just until combined.
Cover and refrigerate for at least thirty minutes.
For cut-outs:
Roll chilled dough onto a lightly floured surface to about 1/4 inch thick. Cut out desired shapes and place 2" apart on an ungreased cookie sheet. Bake in a preheated 375 degree oven for 7-8 minutes. Allow to cool a couple of minutes before transferring to a wire rack to cool completely.
For drop cookies:
Using your hands or a cookie scoop, roll dough into two inch balls. Roll in granulated sugar or dip in sprinkles (optional) and place on a cookie sheet approx. two inches apart. Press down lightly with the palm of your hand. Bake in a preheated 375 degree oven for 7-8 minutes. Allow to cool a couple of minutes before transferring to a wire rack to cool completely.
Frost with your favorite icing recipe. Mixing powdered sugar and water works well to create a nice glaze that will harden at is sits. Just add water to the powdered sugar until it's a consistency you like.

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos

Recipes For Cookies From Scratch In A Jar Made With Cake Mix For Kids Without Flour That Ship Well That Freeze Well Photos