These adorable handbag and shoe cookies are perfect for fashion-themed parties or as a fun treat for shoe and accessory enthusiasts. The buttery cookies are easy to make and can be customized with various colors to match your theme.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. ½ teaspoon salt. Food coloring assorted colors. Royal icing for decorating.
Instructions: Butter and sugar should be mixed together in a large bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix in the flour and salt little by little until a dough forms. Split the dough in half, making two equal parts. To get the colors you want for your shoes and handbags, add food coloring to each portion. Cover the colored dough with plastic wrap and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the chilled dough until it is about ¼ inch thick. Cut out shapes with cookie cutters that look like handbags and shoes and put them on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Once the cookies are completely cool, you can decorate the shoes and handbags however you like with royal icing. Let the icing harden before you serve it or package it.
Prep Time: 30 minutes
Cook Time: 12 minutes
These adorable Double Decker Easter Bunny Cookies make a fun and festive Easter treat. These cookies will delight both children and adults, thanks to their delicious sugar cookie base and vibrant royal icing.
Ingredients: For the sugar cookies:. - 2 ½ cups all-purpose flour. - 1 teaspoon baking powder. - ½ teaspoon salt. - ¾ cup unsalted butter, softened. - 1 cup granulated sugar. - 1 large egg. - 2 teaspoons vanilla extract. - Food coloring optional. For the royal icing:. - 3 cups confectioners’ sugar. - 2 large egg whites. - 1 teaspoon vanilla extract. - Food coloring various colors. Decorations:. - Mini chocolate chips. - Mini marshmallows. - Assorted sprinkles.
Instructions: Set the oven to 350F 175C and heat it up. For the sugar cookies, mix the flour, baking powder, and salt in a bowl with a whisk. In a different bowl, beat the sugar and butter together until they are light and fluffy. Add the egg and vanilla extract and mix well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. You can make different colored doughs by dividing the dough and adding food coloring. Spread the dough out on a floured surface until it’s about ¼ inch thick. A bunny-shaped cookie cutter can be used to make bunny shapes. On a baking sheet, put the bunny cookies. Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. Place the cookies on a wire rack to cool down. Sugar, egg whites, and vanilla extract should be mixed with a whisk until the mixture is smooth and glossy. Place different bowls of icing together and add food coloring to each one to make it look nicer. Add some icing to the top of each bunny cookie. For the eyes, use mini chocolate chips. For the tail, use a mini marshmallow. And for extra decoration, use a variety of sprinkles. Wait for the icing to harden before you serve or package the cookies.
Prep Time: 30 minutes
Cook Time: 10 minutes
HELP ME PICK
So I’m having a stand on a Stranger Things event next week and I plan on making cookies and brownies! I need help deciding which cookies people would find more attractive and therefore buy?
Options are:
These vegan Scrabble cookies are not only cute, but they also taste great. These bright cookies are great for game nights, parties, or any other event, and both vegans and non-vegans are sure to love them.
Ingredients: 2 cups all-purpose flour. ½ cup vegan butter, softened. ½ cup organic cane sugar. ¼ cup almond milk. 1 tsp vanilla extract. ½ tsp baking powder. ¼ tsp salt. Vegan food coloring various colors.
Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and sugar until light and fluffy. Add almond milk and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into several portions and add different colors of vegan food coloring to each portion, kneading until the colors are evenly distributed. Roll out each colored portion of dough on a floured surface to about ¼ inch thickness. Using small square or rectangular cookie cutters, cut out letters to form Scrabble tiles. Place the cut-out cookies onto the prepared baking sheet, leaving a little space between each one. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
Lord Byron’s Stamped Shortbread Cookies exude classic elegance! These buttery treats are not only tasty, but they can also be personalized with your favorite stamping designs.
Ingredients: 1 cup unsalted butter, softened. ½ cup powdered sugar. 2 cups all-purpose flour. ¼ teaspoon salt. 1 teaspoon vanilla extract. Stamping design of your choice.
Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Add the all-purpose flour and salt and sift them in. Mix the dough until it holds together. Make a disc out of the dough, cover it with plastic wrap, and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out the chilled dough to the thickness you want on a floured surface. To make impressions, press the design you want to use into the dough. Use cookie cutters to cut out the stamped shapes. Put the cookies with the stamps on the baking sheet that has been prepared. For about 15 minutes, put the cookies that have been stamped in the fridge to make them firm. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 15 minutes
Celebrate Christmas with these colorful and festive cookies! The marbled design and cheerful decorations make them a perfect treat for the holiday season.
Ingredients: 2 cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. ½ cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. ½ teaspoon almond extract. Assorted food coloring. Sprinkles and decorations.
Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Mix the dry ingredients into the wet ingredients one at a time until dough forms. Separate the dough into pieces, and add food coloring to each one. Knead the dough until the colors are well mixed in. Put the colored dough pieces in the fridge for about 30 minutes while they are wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out little pieces of each color of dough into ropes. To make a marbled look, twist the ropes together. Using cookie cutters to make fun shapes, shape the marbled dough into cookies. Put the cookies on the baking sheet that has been prepared, and then add sprinkles and other decorations on top. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chocolate Peanut Butter Cut-out Cookies combine classic chocolate and peanut butter flavors in a fun and customizable cookie. Ideal for any occasion!
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup creamy peanut butter. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. ½ cup cocoa powder. ½ teaspoon salt.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the peanut butter, egg, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough into two portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a floured surface to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Gently re-roll the scraps and continue cutting out cookies. Bake in the preheated oven for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cooled, you can decorate them with icing or melted chocolate, if desired. Enjoy your delicious chocolate peanut butter cut-out cookies!
Prep Time: 20 minutes
Cook Time: 10-12
These adorable Easter Bunny Cookies are a fun and festive holiday treat. Both children and adults will enjoy making and eating these adorable and delicious cookies.
Ingredients: 2 ¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. ¾ cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring pink, blue, and green. Mini chocolate chips. Mini marshmallows. Pink decorating sugar.
Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. In a different large bowl, beat the butter and sugar together until they are fluffy and light. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Split the dough into three equal pieces. To make pink, blue, and green dough, add a few drops of food coloring to each piece. Cover each color of dough in plastic wrap and put it in the fridge for one to two hours. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of each color of dough into a ball about the size of a marble. Put the balls on the baking sheet so that they look like bunnies. Use bigger balls for the bodies and smaller balls for the heads. For eyes and noses, press small chocolate chips onto the heads. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. Quickly take the cookies out of the oven and press little marshmallows onto the bunny bodies while they are still warm. On top of the bunny ears, sprinkle pink fine sugar. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.
Prep Time: 30 minutes
Cook Time: 10-12
These cute Apple Name Card Cookies are ideal for back-to-school parties. The buttery sugar cookies are shaped like apples and topped with fondant name cards that can be customized.
Ingredients: 3 cups all-purpose flour. 1 teaspoon baking powder. ½ teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Red food coloring gel. Green food coloring gel. White fondant.
Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough into two portions. Add red food coloring to one portion and green food coloring to the other. Knead until the colors are fully incorporated. Wrap each colored dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take out the red and green dough from the refrigerator. Roll out each dough to about ¼ inch thickness. Using an apple-shaped cookie cutter, cut out apple shapes from the colored dough. Place the apple-shaped cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on a wire rack. Roll out the white fondant and use a name card-shaped cookie cutter to cut out name cards. Place a fondant name card on each cooled cookie. Optional: Use edible markers to write names on the fondant name cards. Your Apple Name Card Cookies are ready! Enjoy or share them as a back-to-school treat.
Prep Time: 45 minutes
Cook Time: 12 minutes
These adorable Easter Bunny Cookies are a fun and festive holiday treat. Both children and adults will enjoy making and eating these adorable and delicious cookies.
Ingredients: 2 ¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. ¾ cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring pink, blue, and green. Mini chocolate chips. Mini marshmallows. Pink decorating sugar.
Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. In a different large bowl, beat the butter and sugar together until they are fluffy and light. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Split the dough into three equal pieces. To make pink, blue, and green dough, add a few drops of food coloring to each piece. Cover each color of dough in plastic wrap and put it in the fridge for one to two hours. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of each color of dough into a ball about the size of a marble. Put the balls on the baking sheet so that they look like bunnies. Use bigger balls for the bodies and smaller balls for the heads. For eyes and noses, press small chocolate chips onto the heads. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. Quickly take the cookies out of the oven and press little marshmallows onto the bunny bodies while they are still warm. On top of the bunny ears, sprinkle pink fine sugar. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.
Prep Time: 30 minutes
Cook Time: 10-12
Chocolate chip cut-out cookies that are ideal for decorating and serving with a glass of milk. The classic chocolate chip cookie flavor is combined with fun shapes in these cookies.
Ingredients: 2 ¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. ½ cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. ½ cup chocolate chips.
Instructions: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing or additional chocolate chips if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
These cute owl cookies are ideal for parties or a fun baking activity with children. The combination of buttery cookie base, chocolate chip eyes, and almond beaks will please both children and adults.
Ingredients: 2 ¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. 1 cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Chocolate chips for eyes. Almonds sliced, for beaks. Candy decorations for feathers.
Instructions: Preheat the oven to 350F 175C. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes. Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Using owl-shaped cookie cutters, cut out owl shapes from the dough and place them on a parchment-lined baking sheet. Press chocolate chips into each owl shape to create the eyes, and place a sliced almond in the center for the beak. Decorate the owls with candy decorations to create feather patterns. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 45 minutes
Cook Time: 10-12
Chocolate chip cut-out cookies that are ideal for decorating and serving with a glass of milk. The classic chocolate chip cookie flavor is combined with fun shapes in these cookies.
Ingredients: 2 ¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon salt. ½ cup unsalted butter, softened. ¾ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. ½ cup chocolate chips.
Instructions: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing or additional chocolate chips if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Stained Glass Cookies are visually appealing treats that are ideal for holidays and special occasions. The colorful'stained glass’ center made of crushed hard candy gives these cookies a lovely, translucent appearance.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. Assorted hard candy different colors, crushed. Cookie cutters desired shapes.
Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture, then beat it in well. Mix the flour in slowly with the wet ingredients until the dough comes together. Split the dough in half and wrap each half in plastic wrap. Put it in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Place a piece of the chilled dough on a floured surface and roll it out until it is about ¼ inch thick. Choose the cookie cutters you want to use to cut shapes out of the dough. Then, put the shapes on the baking sheets that have been prepared. Cut out the middle of each cookie with a knife or a smaller cookie cutter to make a “window” for the stained glass effect. Put a small amount of broken up colored hard candy in the middle of each cookie. Make sure the candy is level with the top of the cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool on the baking sheets for a few minutes so the candy can set. Move the cookies carefully to a wire rack to cool completely and give the candy centers time to set. The second piece of chilled dough should be rolled out, cut, and filled in the same way. After all the cookies are baked and cooled, put them in a container that won’t let air in. This will keep them fresh.
Prep Time: 20 minutes
Cook Time: 12 minutes
Create stunning and intricate brush embroidery cookies using this easy recipe. These cookies are not only delicious but also a work of edible art!
Ingredients: 2 ½ cups all-purpose flour. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. ½ teaspoon salt. Assorted food coloring. Royal icing for outlining and flooding. Edible gold dust optional.
Instructions: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and beat until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into portions and tint each portion with different food colors. Wrap the colored dough portions in plastic wrap and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C. Roll out each colored dough portion to about ¼-inch thickness. Cut out desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper. Bake the cookies for 8-10 minutes or until the edges are lightly golden. Let them cool completely. Prepare royal icing by mixing the desired colors. Consistency should be thick for outlining and slightly thinner for flooding. Outline the cooled cookies with royal icing using a piping bag fitted with a small round tip. Allow the outlines to set for a few minutes. Thin the royal icing a bit more and use it to flood the inside of the outlines. You can use a toothpick to spread the icing evenly. Let the flooded icing set for a while, about 1 hour. Dilute edible gold dust with a small amount of clear alcohol or lemon extract. Use a fine paintbrush to apply the diluted gold dust onto the flooded icing in delicate, embroidery-like patterns. Let the gold details dry and set. Once fully set, your brush embroidery cookies are ready to be enjoyed or gifted!
Prep Time: 30 minutes
Cook Time: 10 minutes