Diy Cookie And Frosting Snack Pack Recipe By Tasty Recipes

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

SUGAR COOKIE FROSTING

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

DIY COOKIE AND FROSTING SNACK PACK RECIPE BY TASTY

Steps:

• Make the cookies: In a medium bowl, cream together the butter, brown sugar, and molasses with an electric hand mixer on medium speed until light brown and fluffy. Add the egg and vanilla and mix until combined.
• Sift in the all-purpose flour, whole wheat flour, salt, baking soda, and baking powder. Using a rubber spatula, fold the dry ingredients into the wet ingredients until no dry spots remain and the dough comes together.
• Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll out the chilled dough to ⅛ inch thick. Using a 1-inch round cookie cutter, punch out as many cookies as possible. Re-roll the dough scraps twice and punch out more cookies. You should have 70-80. Transfer the cookies to the prepared baking sheets, spacing evenly.
• Bake the cookies for 9-11 minutes, until the bottoms are golden brown.
• Make the frosting dip: In a medium bowl, cream the butter with an electric hand mixer on medium speed until fluffy. Sift in the powdered sugar, 1 cup at a time, mixing on low speed between each addition. Mix in the vanilla, then add the milk and mix until the frosting has a dippable consistency. Fold in the rainbow sprinkles with a rubber spatula until evenly distributed.
• Serve the cookies with the frosting dip.
• Enjoy!

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

EASY COOKIE FROSTING

Steps:

• Place all ingredients in a mixing bowl.
• Beat on medium to high speed until all is combined and fluffy.
• You're done!