Bakery Style Breakfast Cookies Recipes

BAKERY-STYLE JELLY BUTTER COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Fit an 18-inch (or larger) pastry bag with an open star tip (such as Wilton 1M). If using disposable pastry bags, double bag them for more durability.
• Place the raspberry preserves in a small pastry bag or small resealable plastic bag and set aside.
• Combine the butter, sugar, vanilla, orange extract and salt in a stand mixer fitted with the paddle attachment on medium speed until light and smooth, 2 to 3 minutes. Scrape the bowl and paddle with a rubber spatula.
• With the mixer running on low speed, add the egg then increase to medium speed and beat until smooth, about 1 minute. Scrape the bowl then add the flour and mix on low speed just until combined. Stir with a rubber spatula just until no streaks of flour remain. Transfer half of the dough to the 18-inch pastry bag.
• Before piping the dough, use your finger to smear a tiny bit of the dough onto the corners of each baking sheet to help the parchment adhere. Pipe 5 round swirls of the dough, about 1 1/2 inches across, in 4 rows on one of the prepared baking sheets. Refill the pastry bag with the remaining dough and repeat the piping on the second prepared baking sheet. You should have about 40 cookies total.
• Snip off a 1/4-inch opening on the bag with the raspberry preserves. Squeeze about 1/4 teaspoon of the preserves in the center of each cookie.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 24 to 25 minutes. Let cool completely on the baking sheets.

BAKERY STYLE COOKIES (6 FLAVORS!)

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
• Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
• Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
• Pour in desired add-ins and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
• Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
• Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
• Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.