bake sale recipes

Brown Sugar Butter Cookies: Buttery cookies made with brown sugar. These chewy cookies are so easy to make!

Brown Sugar Butter Cookies {Soft & Chewy}

all-purpose flour ((10 ounces))

brown sugar ((5 ounces))

unsalted butter ((room temperature))

vanilla extract

baking powder

salt

sugar

Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.&nbsp;

Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.&nbsp;

In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 

Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you&#039;d like.)

Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork. 

Refrigerate dough balls for 30-60 minutes.

Preheat oven to 350 degrees.

Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.

Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.

Store in an airtight container.

https://content.jwplatform.com/videos/raj4Lf33.mp4

Brown Sugar Butter Cookies

Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe.

Soft Peanut Butter Cookies

butter (softened)

peanut butter

brown sugar

eggs

all-purpose flour

baking soda

sugar (for sprinkling)

In a mixing bowl, cream the butter, peanut butter and sugar. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.

Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.

Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.

https://www.youtube.com/watch?v=W_VNDXq2vA0

How to Make SOFT PEANUT BUTTER COOKIES  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe. 

BAKERY STYLE, SOFT PEANUT BUTTER COOKIES
Time to share another of our “famous” bakery style cookie recipes! (Famous= popular in our family. 🙂 ) I love my cookies soft, slightly underbaked, and THICK. Oh, yeah, and they have to be straight from the oven. That is, barely cooled off enough to not burn my hand. If I had to choose one of our bakery style cookie recipes as my favorite, these soft peanut butter cookies would be at the top of the list. Why? Well, because of a few reasons:
1: They’re peanut butter cookies, and I looooovvvveeee peanut butter! (Obviously!)
2: These cookies are thick and soft. No hard, crispy edges here.

 
3: Lastly, they are moist. A lot of times peanut butter cookies are very dry and crumbly, especially the kind you buy from the store. You could have the classic peanut butter cookie look, but unfortunately, I’ve had to second guess myself before grabbing a cookie. Some types of peanut butter cookies are so dry, you can barely taste the peanut butter. Thankfully, these cookies are not that way. In fact, these cookies are bursting with peanut butter flavor and stay soft!

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup granulated sugar for sprinkling


Instructions
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
Store in an airtight container. 

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

Some of our most popular recipes to try!

How to Make Cherry Bread: https://goo.gl/ryaUDM
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How to Make Frito Taco Salad: https://goo.gl/5PYzzN
How to Make Chewy Sugar Cookies: https://goo.gl/YkJq2A
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How to Make SOFT PEANUT BUTTER COOKIES {Recipe Video

Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?

Carrot loaf cake

orange

sultanas

soft light brown sugar

wholemeal self-raising flour

self-raising flour

cinnamon

tsp bicarbonate of soda

carrots

walnuts chopped,

soft cheese (we used full fat Philadelphia)

butter

icing sugar sifted

If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don’t have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.

Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.

Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.

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Brown Sugar Butter Cookies {Soft & ...

Soft Peanut Butter Cookies

Carrot loaf cake

Top 3 bake sale recipes recipes from across the web

The most viewed bake sale recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brown Sugar Butter Cookies {Soft & ...

Soft Peanut Butter Cookies

Carrot loaf cake

The most viewed bake sale recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine