Sugar Cookies Recipe

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Milo thumbprint cookies

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1/2 cup Milo
  • 1/2 cup almond meal
  • 1 1/4 cups plain flour
  • 1/4 cup strawberry jam

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2
    Using an electric mixer, beat butter, vanilla and sugar in a bowl until light and fluffy. Add egg, beating well to combine. Using a wooden spoon, stir in Milo, almond meal and flour until combined.
  • Step 3
    Using damp hands, roll 2 level tablespoons of mixture into balls. Place balls onto prepared baking trays 6cm apart to allow room for spreading. Flatten slightly. Using your thumb or the back of a spoon, make a 3cm-wide indentation in the centre of each cookie. Fill each hole with 1/2 teaspoon jam.
  • Step 4
    Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until light golden. Using remaining jam, top up holes with another 1/2 teaspoon jam. Cool on trays. Serve.

Healthier chocolate cookies

Image Source: taste.com.au

Ingredients

  • 10 dates, pitted, finely chopped
  • 60ml (1/4 cup) boiling water
  • 90g (1 cup) rolled oats
  • 400g can chickpeas, drained, rinsed
  • 45g (1/2 cup) desiccated coconut
  • 75g (1/3 cup) solidified coconut oil, melted, cooled
  • 2 tablespoons cocoa powder, plus extra to flatten
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract

Method

  • Step 1
    Preheat oven to 180C /160C fan forced and line 2 baking trays with baking paper. Place the dates in a heatproof bowl and cover with water. Set aside for 2 minutes to soften. Use a fork to coarsely mash
  • Step 2
    Process the oats in a food processor and until chopped. Add the dates, chickpeas, coconut, coconut oil, cocoa powder, baking powder, egg and vanilla. Process to combine. Transfer to a bowl and set aside for 30 minutes to allow to thicken.
  • Step 3
    Roll level tablespoons of the mixture into balls and place on the prepared trays. Dip the tines of a fork in cocoa to prevent sticking, and press into each cookie first one way and then the other (biscuits should be 1cm thick). Keep dipping the fork into cocoa as needed.
  • Step 4
    Bake cookies for 12 minutes. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, (biscuits will become softer).

Crunchy choc-chip microwave cookies

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 125g butter, chopped
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 1/2 cups plain flour
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup caster sugar
  • 1/4 teaspoon bicarbonate of soda
  • Pinch of sea salt flakes
  • 3/4 cup dark chocolate melts, halved
  • 1/2 cup dark chocolate chips

Method

  • Step 1
    Place butter in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Set aside for 2 to 3 minutes to cool.
  • Step 2
    Stir in vanilla and egg until combined. Stir in our, sugar, bicarbonate of soda and salt until combined. Add chocolate. Stir to combine.
  • Step 3
    Using 2 level tablespoons at a time, roll mixture into balls. Between the palms of your hands, flatten balls slightly. Line a microwave-safe plate with baking paper. Place about 4 cookies on prepared plate, allowing room for spreading. Microwave on HIGH (100%) for 2 minutes to 2 minutes 30 seconds or until cooked, but soft to touch. Stand for 1 minute. Transfer to a wire rack to cool.
  • Step 4
    Repeat process with remaining cookies in 4 batches. Serve (see note).

Black forest cookie salad

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 670g jar morello cherries
  • 1/2 cup caster sugar
  • 1 tablespoon Cointreau
  • 250g mascarpone
  • 1 cup thickened cream
  • 1/4 cup icing sugar mixture
  • 1 teaspoon vanilla extract
  • 2 x 156g Cadbury double choc cookies
  • Dark chocolate curls, to serve

Method

  • Step 1
    Drain the cherries and reserve 1 cup of the liquid in a small saucepan. Add the caster sugar and stir to combine. Place over low heat and cook, stirring, for 1-2 minutes or until the sugar dissolves. Increase heat to medium and simmer for 8-10 minutes until the mixture thickens to a syrup. Stir in the Cointreau. Set aside to cool.
  • Step 2
    Meanwhile, use electric beaters to beat the mascarpone, cream, icing sugar and vanilla in a bowl until soft peaks form.
  • Step 3
    Break the biscuits in half and arrange on a serving platter or in a bowl. Dollop the cream mixture over the top and scatter with cherries. Drizzle with the syrup and sprinkle with chocolate curls.

Crunchy nutty cornflake cookies

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 125g butter, softened
  • 1/3 cup caster sugar
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground ginger
  • 3/4 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1/4 cup milk
  • 2 cups cornflakes
  • 22 pecans

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2
    Using an electric mixer, beat butter, sugars and ginger in a bowl until light and fluffy. Add flours. Beat on low speed until just combined. Add milk. Beat until dough comes together. Using a wooden spoon, stir in cornflakes.
  • Step 3
    Using 1 tablespoon of mixture at a time, roll into balls. Place balls 5cm apart on prepared trays to allow room for spreading. Flatten slightly. Top each with 1 pecan. Bake for 12 to 14 minutes, swapping trays after 8 minutes, or until light golden. Stand for 5 minutes on trays. Transfer to a wire rack to cool. Serve.

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