Twisted Cookies Rolled In Sugar Recipe 425 Recipes

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TWISTED COOKIES - ROLLED IN SUGAR RECIPE - (4.2/5)



Twisted Cookies - Rolled in Sugar Recipe - (4.2/5) image

Provided by á-44262

Number Of Ingredients 11

2 1/4 teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
1/4 cup warm water (100 - 110 degrees F)
1/2 teaspoon sugar
3 1/2 cups all-purpose flour
1 1/4 teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cups sugar
2 teaspoons vanilla

Steps:

  • Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn't dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 - 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar. Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

THE BEST ROLLED SUGAR COOKIES



The Best Rolled Sugar Cookies image

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Provided by J. Saunders

Categories     Desserts     Cookies     Sugar Cookies

Yield 60

Number Of Ingredients 7

1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  • Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g

TWISTED SUGAR COOKIES



Twisted Sugar Cookies image

These sugar cookies are so cute and the perfect Halloween treat. They're perfect for kids to help make for a Halloween party. There are a few steps to the recipe, but it's not hard. The cookies are a plain soft sugar cookie that's a little fluffy and not overly sweet. This recipe is so versatile you can change the colors for any...

Provided by Lynn Socko

Categories     Cookies

Time 1h35m

Number Of Ingredients 10

DOUBLE OR TRIPLE THE RECIPE; MAKE TWO OR THREE BATCHES OF DOUGH, COLOR EACH ONE A SEPARATE COLOR
2 c sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 c soft shortening (i use butter flavor)
3/4 c granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla extract
black and orange food coloring gel

Steps:

  • 1. Mix together shortening and sugar until combined.
  • 2. Add egg, milk, vanilla, baking powder, and salt.
  • 3. Add food coloring gel. Mix until well combined, scraping sides as needed.
  • 4. Add flour 1 cup at a time and mix till combined. Scrape sides and make sure all flour is mixed in.
  • 5. Form into a ball.
  • 6. Repeat process with the opposite color.
  • 7. Place in a covered bowl and refrigerate at least one hour or till easy to handle.
  • 8. Preheat oven to 375 degrees. Using a small cookie scoop, scoop all of one color out, wash scoop, then dip out the other color. Roll each color into balls. Wash hands between colors.
  • 9. Now put one ball of each color together and roll into a log.
  • 10. Now twist or break log in half.
  • 11. Roll dough back into a ball. Place on cookie sheet about two inches apart.
  • 12. Press down with the flat bottom of a glass and bake on second from top rack for 10-15 min until the bottom is set or slightly firm.

TWISTY COOKIES



Twisty Cookies image

Scrumptious cookies with a tangy twist!!

Provided by Kristy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 30

Number Of Ingredients 11

½ cup white sugar
1 cup packed brown sugar
½ cup butter, softened
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped almonds
3 cups semi-sweet chocolate chips
2 teaspoons rum
½ teaspoon whiskey

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  • Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
  • Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.5 g, Cholesterol 20.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 109.4 mg, Sugar 20.4 g

THE BEST ROLLED SUGAR COOKIES



The Best Rolled Sugar Cookies image

I had these at a friend's little girl's birthday party. I don't normally rave about a cookie. And, it takes a special dessert to get my attention. These cookies were amazing. I like my cookies soft. This fit the bill. Plus, they decorated beautifuly. They reminded me of the look of a Cookie Bouquet cookie with a lot better taste. The icing is Wilton's buttercream icing. A thin layer of this made for an amazing cookie.

Provided by Martha Cooks

Categories     Dessert

Time 28m

Yield 1 batch

Number Of Ingredients 12

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup shortening
1 lb powdered sugar
1 teaspoon vanilla, we used clear vanilla
2 tablespoons milk (1-2 depending on consistency)

Steps:

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  • Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven. Cool completely.
  • For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.

Nutrition Facts : Calories 10090.1, Fat 498.2, SaturatedFat 266.8, Cholesterol 1826.4, Sodium 5979.4, Carbohydrate 1335.2, Fiber 16.9, Sugar 848.3, Protein 94.6

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