Sprinkled And Dipped Sugar Cookies Recipes

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SPRINKLE SUGAR COOKIES



Sprinkle Sugar Cookies image

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

Provided by Lindsay

Categories     Dessert

Time 27m

Yield 36

Number Of Ingredients 12

2 3/4 cups (358g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
1 cup + 2 tbsp (233g) granulated sugar
2 tbsp (28g) light brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1/2 cup sprinkles for mixing in, optional*
1 cup - 1 1/4 cups sprinkles for rolling, optional*

Steps:

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  • Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
  • Add the egg and egg yolk and mix until well combined.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
  • Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
  • Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
  • Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  • Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 116 calories, Sugar 10.3 g, Sodium 70.9 mg, Fat 7.7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 23.8 mg

SPRINKLE SUGAR COOKIES



Sprinkle Sugar Cookies image

These happy holiday cookies are guaranteed to put a smile on your face. In addition to the fun sprinkle mix on top, we added even more sprinkles to the dough for an additional burst of color. Sprinkle mixes can be purchased at most baking supply shops, but you can always mix your own using your favorite shapes and colors.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield About 30 sprinkle sugar cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
3/4 cup confectioners' sugar
3/4 teaspoon salt
2 sticks unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3/4 cup classic sprinkles (avoid hard sprinkles like nonpareils and dragees)
1 cup confectioners' sugar
2 teaspoons fresh lemon juice
3 to 5 teaspoons water
1 cup mixed sprinkles (classic sprinkles, nonpareils, dragees and sugar pearls)

Steps:

  • Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
  • Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
  • Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
  • Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.

SPRINKLED AND DIPPED SUGAR COOKIES



Sprinkled and Dipped Sugar Cookies image

Who doesn't want more sprinkles in their life? No one we know! These spring-perfect cookies are just the ticket to add a little extra fun to your baking (and snacking!). Made extra simple with Betty Crocker™ sugar cookie mix with Great Value™ pastel-colored sprinkle mix added to the dough, these are an easy baking project that anyone can achieve. The pretty pastel dip is done with Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ pastel gel food colors that make it easy to achieve the soft shades of the season. Some extra sprinkles are the finishing touch because sometimes, more is more!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 20

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup Great Value™ pastel-colored sprinkle mix
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
1/2 teaspoon Great Value™ pastel blue gel food color

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
  • Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
  • Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
  • Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 21 g, TransFat 0 g

UNC DIPPED SUGAR COOKIES



UNC Dipped Sugar Cookies image

Celebrate your love for the Tar Heels by serving these easy-to-make sugar cookies that are dipped in frosting and topped with team color sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Light blue candy sprinkles and decorating sugar, as desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  • Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
  • Bake 8 to 10 minutes or until light golden brown on edges and set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, place frosting. Microwave uncovered on High 20 to 30 seconds or until warmed and thin enough for dipping. Working with one cookie at a time, dip halfway into warmed frosting; gently shake and slide bottom of cookie on edge of bowl to remove excess. Place on cooling rack placed over cookie sheet or waxed paper. Sprinkle candy sprinkles or decorating sugar on dipped half of each cookie. Repeat dipping and sprinkling with remaining cookies. If frosting has cooled too much, reheat as needed. Let stand about 3 hours or until set.
  • Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 16 g, TransFat 0 g

SPRINKLED SUGAR SKILLET COOKIE



Sprinkled Sugar Skillet Cookie image

Baking this giant sugar cookie in a cast-iron skillet gets the bottom and sides extra caramelized. Topped with a sweet glaze and festive sprinkles, all you need are a few candles to make it a great alternative to a birthday cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon milk
2 tablespoons rainbow sprinkles

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
  • Whisk the flour, baking powder and salt together in a medium bowl. Beat the remaining butter and 1 1/2 cups sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
  • Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown, and the top is golden but still slightly soft, 45 to 50 minutes. Cool on a wire rack 15 minutes.
  • To make the glaze, whisk the milk and 1/2 cup confectioners' sugar together in a small bowl. (If the glaze is too thin add another tablespoon confectioners' sugar.) Drizzle the glaze over the cookie and top with the rainbow sprinkles. Slice into wedges and serve warm.

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