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Sweet Art Factory - Your Baking and Decorating Superstore

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Cookie Recipes

Our cookie recipes have been tried and tasted. Most of our cookie recipes are intended to be decorated, so they will bake flat. Decorated cookies are very popular these days. They make beautiful gifts and using cookie sticks you can create cookie bouquets to replace flowers as a sweet sentiment. Use our royal icing or glossy icing recipe for decorating so you can stack, ship or deliver to friends and family.

Sweet Sugar Cookies

Ingredients:
1 cup butter (softened)
1 cup sugar (process in food processor for 30 seconds to get superfine)
1/2 tsp. salt
1 large egg
1 egg yolk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 cups all-purpose flour

Step-by-Step:

  1. Cream butter, sugar and salt until light and fluffy with mixer at medium speed.
  2. Add yolk first, beat, then add whole egg. Add extracts and beat well.
  3. Add flour, beat at low speed until mixed, but do not over-mix.
  4. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour, up to 2 days. Allow dough to soften at room temp. for 10 minutes before working with dough.
  5. Preheat over to 375 degrees. Dust work surface and rolling pin. Roll dough to 1/4 inch thick. Continue sprinkling flour when needed to prevent dough from sticking. Cut into cookie shapes with cookie cutters or templates. Place on cookie sheets (best with parchment or silicone-lined pans).
  6. Bake in preheated oven for 10 - 15 minutes, depending on size of cookie. Remove from over and allow to cool before decorating.

Cream Cheese Sugar Cookie

Ingredients:
1 cup butter (softened)
1 8-oz package cream cheese (slightly softened)
1 1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
3 1/2 cups all-purpose flour
1 tsp. baking powder

Step-by-Step:

  1. Cream butter and cream cheese with mixer. Add sugar and beat until fluffy.
  2. Add egg and extracts until well beaten.
  3. In small bowl mix flour and baking powder together. Slowly add flour mixture to sugar mixture. Beat until well mixed - do not over-mix.
  4. Divide dough in half. Wrap each half in plastic wrap and refrigerate several hours.
  5. Preheat oven 375 degrees. Roll dough to 1/4 inch thickness. Into desired shapes and place on cookie sheet (best lined with parchment paper).
  6. Bake 8 - 10 minutes depending on the size of cookie. Look for cookie have light brown edges.

White Chocolate Sugar Cookies

Ingredients:
2 ¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
6 ounces white chocolate

Step-by-Step:

  1. In small saucepan over low heat, melt the white chocolate and set aside. You can also microwave in microwave safe bowl for 30-second intervals until melted.
  2. In bowl, whisk together flour, baking powder and salt so the ingredients are well combined.
  3. Using a mixer, with a new bowl - mix together butter and sugar until creamy. Blend in egg and vanilla. Slowly add melted chocolate and mix. Slowly add flour mixture until a soft dough forms.
  4. Shape dough into a ball and wrap in plastic wrap. Refrigerate for only 15 minutes before using.
  5. Preheat oven 350 degrees. Roll dough to 1/4 inch thickness. Into desired shapes and place on cookie sheet (best lined with parchment paper).
  6. Bake 8 - 10 minutes depending on the size of cookie. Look for cookie have light brown edges.

Gingerbread Cookies

Ingredients:
3 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
1 cup butter, softened
¾ sup (packed) brown sugar
1 large egg
½ cup molasses

Step-by-Step:

  1. In a bowl, combine flour, soda, salt and spices. Mix well to distribute all ingredients evenly.
  2. In another bowl, cream butter and brown sugar using an electric mixer. Mix on medium speed for about three minutes. Scrape down the sides of the bow.
  3. Add egg and molassas and beat on medium speed until smooth.
  4. Divide dough in halves. Wrap each half in plastic wrap and refrigerate at least one hour (you can refrigerate for a day or so).
  5. Preheat oven 325 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4 inch thickness. Into desired shapes and place on cookie sheet (best lined with parchment paper). Cut into desired shapes and place on parchment or silicone baking sheets.
  6. Bake 12 - 14 minutes depending on the size of cookie. Look for cookie have light brown edges.

Sugar & Spice Cookies

Ingredients:
1 cup unsalted butter
1 1/3 cup sugar
1 egg
2 Tablespoons molasses
3 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking soda
1 pinch of salt

Step-by-Step:

  1. In a medium bowl, cream the butter and sugar well. Add the eggs and molasses, mix well. Sift together the flour, cinnamon, ginger, soda and salt. Shape dough into a ball and wrap in plastic wrap Chill dough for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees Celcius).
  3. Roll dough to 1/4 inch thickness. Into desired shapes and place on cookie sheet (best lined with parchment paper).
  4. Bake 7 - 9 minutes depending on the size of cookie. Look for cookies to have light brown edges.
  5. When cooled, decorate with frosting, quins and sprinkles.

Pumpkin Sugar Cookies

Ingredients:
3/4 cup unsalted butter
1/2 cup packed brown sugar
1 Tablespoon orange zest (shavings from orange peel)
1/2 cup pumpkin puree (canned or fresh)
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch of salt

Step-by-Step:

  1. In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg and salt. Stir all into the pumpkin mixture. Shape dough into a ball and wrap in plastic wrap Chill dough for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees Celcius).
  3. Roll dough to 1/4 inch thickness. Into desired shapes and place on cookie sheet (best lined with parchment paper).
  4. Bake 10-12 minutes depending on the size of cookie. Look for cookies to have light brown edges.
  5. When cooled, decorate with frosting, quins and sprinkles.

Sour Cream Sugar Cookies

Ingredients:
4 1/2 Cups all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup butter (2 sticks, softened)
1 1/2 Cups granulated sugar
1 egg
1 Teaspoon pure vanilla
1/2 Cup sour cream

Step-by-Step:
In a bowl, stir together flour, baking powder, soda and salt. Set aside. In another bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the flour mixture. Wrap dough in plastic wrap and chill for at least 2 hours in the refrigerator.

No Fail Sugar Cookies

Ingredients:
1 Cup Salted Butter                                                              

2 1/2 Cups Powdered Sugar 
2 Eggs
1 1/2 Teaspoon Pure Vanilla Extract
1/2 Teaspoon Almond Extract
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar
3 Cups All-Purpose Flour

Step-by-Step:
In a bowl, cream together butter and sugar. Add eggs and extracts and beat until light and fluffy. Stir together the flour, tartar and baking soda. Add to creamed mis. Mix until well combined. Divide dough in half. Wrap each half in plastic wrap. Refrigerate several hours. Roll to about 1/4 inch thickness. Cut with cookie cutters. Place carefully on cool baking sheet. Bake in preheated oven (350 degrees) for about 10 minutes. Allow to cool before decorating.

 Rice Crispy Treat Cookie Cutter Shapes

No time for baking and rolling out cookies. Make these simple and quick Rice Cereal Treats using our variety of cookie cutters. Insert our cookie sticks to create Rice Crispy pops.

Ingredients:
1/4 Cups butter
1 bag mini marshmallos (10 ounce bag)
1 teaspoon vanilla extract
6 Cups Rice Crispy Cereal
Americolor Gel Color (optional)

Step-by-Step:
In a large cooking pan, melt the butter. Add marshmallows, stirring until completely melted. Take pan off burner and add vanilla - stir well. If adding color, add it now.  Pour cereal and stir until all the cereal is coated with marshmallow mix. Pour out onto a cookie sheet (coat pan with butter). Press cereal mix to 3/4 - 1 inch height. Allow to cool. Now you are ready to cut out shapes using our cookie cutters. If making Crispy treat pops, insert the sticks now. Decorate and serve.

No-Refrigeration Sugar Cookies

  • 1 c. (2 sticks) of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s powdered sugar
  • 1 egg
  • 2-3 tsp flavoring (we use pure almond extract)
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl, and add the flavoring.  Add to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture while beating slowly in mixer. You can tell the dough is ready when it sticks to the mixer paddle. You want a thick dough so it doesn’t spread when baking, so add more flour if needed. Although the dough does not need to be refrigerated, let it rest for about 10 minutes before rolling out.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen. When they are cool, they are ready to decorate.

 

Brown Sugar Cookies

2 cups sifted flour, less if possible

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1/2 cup brown sugar, packed

1 egg

1 tablespoon cream

1 1/2 teaspoons vanilla

granulated sugar, for decorating

 

(1). Blend 1 cup flour, baking powder, and salt.

(2). Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream.

(3). Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll.

(4). Wrap in plastic wrap and chill several hours.

(5). Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.

 

Chocolate Cut-Out Cookies

 

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/8 teaspoon salt

3/4 cup butter, softened

1 1/4 cups white sugar

1 egg

 

(1). Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

(2). Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.

(3). Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

 

 

Cinnamon Cookie Recipe

 

1 cup white sugar

1/2 cup butter, softened

3 egg yolks

2 tablespoons milk

2 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

 

(1). In a medium bowl, cream together the butter and sugar. Beat in the egg yolks, then stir in the milk. Combine the flour, cinnamon, baking powder and salt, stir into the wet ingredients until well blended. Wrap dough and chill for at least 2 hours.

 

(2). Preheat oven to 350 degrees F (175 degrees C).

 

(3). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out cookies using cookie cutters. Place cookies 1 inch apart onto a cookie sheet.

 

(4). Bake for 10 to 12 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool.


No Chill Sugar Cookie Recipe

2 Cups butter (4 sticks)

2 Cups granulated white sugar

2 teaspoons pure vanilla extract

1 teaspoon pure almond extract

2 eggs 

2 tablespoons milk

4 teaspoons baking powder

6 Cups all-purpose flour

 

Preheat over to 350 degrees

(1). In a medium bowl, cream together the butter and sugar. Beat in the eggs and extracts.  In separate bowl combine the flour and baking powder. Slowly add the flour to the wet ingredients. 

If dough is really stiff, wet your hands and knead the dough until mixed well. 


(2). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out cookies using a cookie cutter. Place cookies 1 inch apart onto a cookie sheet.

 

(4). Bake for 6 to 9 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool. 

Lemon Sugar Cookie Recipe

3/4 Cup Shortening

1 Cup Sugar

2 Eggs

1/2 tsp. Lemon Flavoring

2~1/2 Cups Flour

1 tsp. Baking Powder

1 tsp. Salt

(1). Mix shortening, sugar, eggs and flavoring thoroughly.

(2). Stir flour, baking powder and salt together, blend and chill at least one hour.

(3). Roll dough 1/8“ thick on a floured surface. Cut with your favorite cookie cutters. Place on ungreased cookie sheets.

(4). Bake in a 400 degree oven for 6~8 minutes or until cookies are light golden in color.


Butter Sugar Cookies

2 cups butter, softened

2 eggs yolks, beaten

1 tsp. vanilla

8 oz. pkg. cream cheese, softened

4 1/2 cups flour

2 cups sugar

Blend together butter and cream cheese; add sugar, egg yolks and vanilla. Gradually add flour. Chill for 2 hours; roll out on a floured surface to 1/4" thickness. Use your favorite cookie cutters to create your cookie shapes. Place on greased baking sheets. Bake at 350 degrees for 10-12 minutes. Let cool completely before frosting. Makes 7 dozen.

 

French Macarons

Yields 35-40 sandwiches

 

Classic French almond-meringue sandwich cookies are the quintessential dessert in a tiny package. They are not to be confused with macaroons. These handheld cookies are not as sweet; they are delicately crunchy and chewy all in one bite. Best of all for the baker, with a little patience and practice they bake off with a smooth, clean shell.

Almond flour can be found in most markets. The finer the grain, the smoother the cookie surface will be. You can also pulse blanched almonds to a fine consistency. Also note, room temperature egg whites whip and thicken easier.

 

Ingredients:

1 1/2 cups almond flour (you can substitute 1 cup flour and 3/4 Cup ground almonds)

1 3/4 cups confectioners powdered sugar

1/2 cup fresh egg whites from 4 to 5 large eggs

1/4 cup granulated sugar

Drops of any Americolor gel color (we offer a variety of options)

Pinch of salt

 

Method:

Sift almond flour and confectioners’ sugar through a sieve and set aside. In a stand-mixer bowl fitted with a whisk attachment, whip egg whites on low for a few seconds until foamy, then gradually add granulated sugar. Continue to whip until whites become stiff peaked, about 5 to 8 minutes. 

Fold in sifted ingredients in 3 to 4 increments. Add a few drops of any of our Americolor food get coloring and/or flavoring at this point, if desired. Be quick but gentle, and be sure to scrape down flour that sticks to sides of bowl. Batter should not be too thin or too thick.

 

Line 3 baking sheets with parchment paper. In a piping bag fitted with a 1/2 inch plain tip, fill with batter. Pipe out 1 inch mounds about 1 1/2 to 2 inches apart on the sheet. To avoid a peak on the cookie surface, flick the pastry tip to the side when finishing, instead of straight up. Let batter rest on sheets for at least an hour to form a dry skin on its surface. Meanwhile, preheat oven to 325°F. 

Bake macarons for 10 –12 minutes, rotating after 5 minutes. Finished cookies should be smooth and very lightly golden. A characteristic, crackly ringlet that circles the flat side of the cookie should form, called ‘feet. Let rest for 15 minutes before filling and sandwiching. 

 

Experiment with flavors and fillings to your heart’s desire. Fill with jam, chocolate ganache, buttercream, or caramel. My personal favorite: adding chopped nuts between the sandwiched buttercream layer for another level of texture.

 

Macarons can be refrigerated for up to 3 days and unfilled macaron shells can be frozen for 2 weeks. 


 

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