decorated cookies

A melt in your mouth peanut butter and chocolate shortbread cookie.

Chocolate Peanut Butter Shortbread Bites

unsalted butter

dark chocolate peanut butter

teaspoon vanilla extract

sugar

flour

salt

peanut butter chips

chocolate chips

shortening

Sift sugar, flour, and salt into a large...

Sift sugar, flour, and salt into a large bowl and set aside.

Using a large bowl and electric mixer, cream...

Using a large bowl and electric mixer, cream butter and peanut butter until thoroughly combined. Add vanilla and continue beating.

Slowly add flour mixture and beat until the...

Slowly add flour mixture and beat until the dough comes together and is no longer dry and crumbly.

Remove mixer and form dough into a ball...

Remove mixer and form dough into a ball with hands and knead until smooth. Divide it into two equal pieces, and pat into flat disks. Wrap tightly in plastic and refrigerate for about an hour, or longer.

When you are ready to roll out, heat...

When you are ready to roll out, heat oven to 350 degrees

On lightly floured surface (I use powdered sugar...

On lightly floured surface (I use powdered sugar to flour my surface), roll out dough until about 1/4" thick. Using 2" cookie cutter, cut dough into desired shape. Place cut-out cookies 1 inch apart on parchment lined cookie sheet.

Bake for 14-15 minutes. Centers should be set,...

Bake for 14-15 minutes. Centers should be set, but cookies will be soft (they firm up as they cool). Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.

In a small microwave-safe bowl microwave peanut butter...

In a small microwave-safe bowl microwave peanut butter chips and 1/2 tablespoon of the shortening on 50 percent power about 30 seconds, or until melted, stirring after 30 seconds.. Use another microwave safe bowl and same method to melt chocolate chips and 1/2 tablespoon of shortening.

Spread half of the cookies with melted peanut...

Spread half of the cookies with melted peanut butter mixture and the other half with melted chocolate mixture. Drizzle cookies with the mixture opposite of the spread.

No-spread shortbread cookie recipe that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Lemon No-Spread Shortbread Sugar Cookies

unsalted butter (room temperature)

egg (room temperature)

lemon emulsion (or extract)

vanilla extract

lemon zest (optional)

all-purpose flour

cornstarch

Whisk dry ingredients (flour and cornstarch) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, extracts, and zest (if using) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.

Remove from oven and allow to fully cool on cookie sheet before handling.

No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Brown Butter Spiced Shortbread Sugar Cookies

butter

heavy cream (or half and half)

cinnamon

ginger

cardamom

cloves

Brown butter a day ahead and allow to cool to room temperature, or place in refrigerator for a couple hours until set up. You don&#39;t want to use melted butter for this recipe.

Whisk flour and cornstarch together and set aside.

Cream butter, sugars and spices together with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

No-spread cookies and cream cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cookies and Cream Shortbread Sugar Cookies

¾ cup crushed oreos (about 10 cookies)

Whisk dry ingredients (flour, cornstarch, and oreo crumbs) together and set aside.

Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Remove cookies from oven and allow to cool on cookie sheet before handling.

No-spread Mexican hot chocolate cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mexican Hot Chocolate Shortbread Sugar Cookies

cocoa powder (Valrhona if available)

ancho chili powder* (optional)

black pepper

*If you’re not into spicy, you can add less chili powder, or omit it entirely. If you want cookies with more spice, try adding ½ teaspoon of cayenne pepper.

Whisk dry ingredients (flour, cornstarch, cocoa powder, and spices) together and set aside.

No-spread chai tea cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Masala Chai Shortbread Sugar Cookies

vanilla extract or vanilla bean paste

nutmeg

black tea

star anise or fennel (optional)

Empty contents of two bags of chai tea and set aside. If spices aren’t ground, grind with mortar and pestle or spice grinder. Or make your own chai mix.

Add egg, vanilla extract, and chai spice, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

No-spread mocha cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mocha Shortbread Sugar Cookies

coffee emulsion or extract

instant coffee crystals

Whisk dry ingredients (flour, cornstarch, cocoa, and coffee crystals) together and set aside.

Add egg and extracts/emulsions and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

No-spread cranberry orange cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cranberry Orange Shortbread Sugar Cookies

orange emulsion or extract

orange (zested)

cranberries

Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.

Whisk dry ingredients (flour & cornstarch) together and set aside.

Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Can&#039;t decide between your two favorite childhood sweets? Now you don&#039;t have to. Part brownie, part chocolate chip cookie, these Brookie Cookies hold the best of both worlds.

Brookie Cookies

unsalted butter (softened)

brown sugar (packed)

all purpose flour

baking soda

cocoa powder

eggs (large)

baking powder

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is lightened. Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended.

Scrape down the sides of the bowl. In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside.

Chocolate Chip Cookie Dough

Whisk together the sugar and cocoa in a large mixing bowl; set aside. In a microwave safe bowl, heat the butter in 30 second intervals in microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth. Add the eggs to mixture one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder and salt; stir until well combined. Cover and set aside.

Preheat the oven to 375°F. Line two baking sheet with parchment paper.

Brownie Cookie Dough

Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough onto a cookie sheet. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you don’t have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.) 

Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place each dough ball about two inches apart on prepared baking sheets, and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.

Remove from oven, and let cool on baking sheets about 3 minutes before moving cookies on to cooling racks to cool completely.

Roll the Doughs and Bake

These easy sugar cookies keep their shape and don't require any chilling. They are then decorated with icing and M&amp;M's to make strands of Christmas lights!

The Cutest Christmas Lights Cookies (with video!)

meringue powder

water

M&M's Minis

Black Icing Writer (or black gel food color to add to Royal Icing)

Preheat oven to 350°F and line two cookie sheets with parchment paper.

Add the butter and sugar to a large bowl. Beat with an electric mixer until smooth and creamy.

Add the egg and vanilla and mix until completely incorporated.

Sift in the flour and baking powder one cup at a time.

Split the dough in half. Lightly flour a rolling pin and roll both halves of dough out on a prepared surface to a thickness of 3/8 inch. No need to chill the dough. The cookies will bake better if the dough is at room temperature. 

Use a round cookie cutter to cut out the cookies. Arrange the cookies between two cookie sheets and bake for 6-8 minutes or until the edges are a very pale golden color. Do not over bake.

Remove from the oven and leave to cool while you make the royal icing.

FOR THE COOKIES:

Add the powdered sugar and meringue powder to a mixing bowl. Add 2 tablespoons of water and mix.

Continue to add water a tablespoon at a time until the icing runs off the beater in ribbons.

Transfer the icing to a piping bag then snip the end off to make a small opening. Pipe the icing on top of the cooled cookies, then use a toothpick to even out the icing. When dry, use the black writing icing to pipe two lines onto the cookies for the light’s string, add mini M&amp;M's on either side of each line for the lights.

FOR THE ICING:

https://content.jwplatform.com/videos/0ynZ8CD9.mp4

Christmas Lights Cookies New.mp4

Easy Cut-Out Sugar Cookies with Icing features a simple dough that&#39;s fun to work with and tastes so delicious! Make the most festively decorated cookies in any shape you want this Christmas season.

Easy Cut Out Sugar Cookies

(339 grams) unsalted butter, (at cool room temperature)

(300 grams) granulated sugar

eggs

almond extract ((optional))

(572 grams) all-purpose flour

(125 grams) powdered sugar, (sifted (plus more as needed))

Food coloring, (if desired)

In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.

Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment paper and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.

If the dough is too warm, freeze for 15 minutes or until firm again, to prevent spreading.

Bake for 10 minutes, or until the cookies are set and beginning to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.

Make the cookies:

In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more powdered sugar as needed.

Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.

Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

For the border icing:

In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick, but will drizzle more freely than the border icing. If needed, add additional water or milk to loosen until the consistency is pourable. Pour the flood icing into a squeeze bottle or into a pastry bag fitted with a small plain tip.

Prepare as many batches and colors of flood icing as you need to decorate your cookies.

Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.

Leave the iced cookie to dry for 24 hours. The cookies are dry when the surface is completely smooth, dry, and resists smudging when touched. Store the dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.

For the flood icing:

Top 11 decorated cookies recipes from across the web

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

Top Tags

Chocolate Peanut Butter Shortbread ...

Lemon No-Spread Shortbread Sugar Co...

Brown Butter Spiced Shortbread Suga...

Cookies and Cream Shortbread Sugar ...

Mexican Hot Chocolate Shortbread Su...

Masala Chai Shortbread Sugar Cookie...

Mocha Shortbread Sugar Cookies

Cranberry Orange Shortbread Sugar C...

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The Cutest Christmas Lights Cookies...

Easy Cut Out Sugar Cookies

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