How To make Slice & Bake Sugar Cookies More Make a Mix
2 c Margarine, softened
2 c Granulated sugar
3 Eggs
2 ts Vanilla extract
1 ts Lemon extract
6 c All-purpose flour
1 ts Baking soda
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plastic freezer container w/a tight fitting lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut frozen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies.
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How To make Slice & Bake Sugar Cookies More Make a Mix's Videos
Lofthouse Sugar Cookies Copycat Recipe
Today Jayden and I make some sugar cookies using a Lofthouse copycat recipe. They turn out super awesome. Check it out.
Flavoring Shells II: Using Cocoa, Cake Mix and Cookies to Flavor Macaron Shells | Recipes Included!
Watch Flavoring Shells Part I here:
Standard Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and continue to finish the macaronage process. Tap the trays to release any air bubbles and smooth the tops of the shells. Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before filling.
Cocoa Powder Variation: 10-20g for the above recipe (7 - 15% of the almond flour weight)
Cake Mix Variation: 13 - 20g for the above recipe (10 - 15% of the almond flour weight )
Cookie Crumbs Variation: 20-30g for the above recipe (15 -23% of the almond flour weight)
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm
Soft and Chewy Sugar Cookies
These easy sugar cookies don’t need to be chilled and stay wonderfully soft and chewy for day! It’s my best sugar cookie recipe! Recipe:
BEST SUGAR COOKIE RECIPE FOR CUT OUT COOKIES, TIPS ON COOKIE BAKING
RECIPE
In this video recipe tutorial I share a simple recipe for sugar cookies, cut out cookies, as well as useful tips on how to avoid spreading during baking. What baking sheet to use to avoid over-browning and more.
#sugarcookies #cutoutcookies #bestsugarcookies
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How to make Cake Mix Cookies with ANY mix and ANY flavor!
Learn how to make CAKE MIX COOKIES - using any brand cake mix and any flavor - with tons of mix-in ideas and tips! These are the easiest cookies with just 4 ingredients + your favorite mix ins and toppings.
PRINT the recipes:
How to make Cake Mix Cookies:
Chocolate Cake Mix Cookies:
Red Velvet Cake Mix Cookies:
Lemon Cake Mix Cookies:
Lemon Funfetti Cake Mix Cookies:
Cake Mix Crinkles:
Cake Mix Sugar Cookies:
Strawberry Cake Mix Cookies:
INGREDIENTS
½ cup (113g) unsalted butter melted or softened
1 15.25 ounce box cake mix (any flavor; see notes)
2 large eggs
1 ½ cups mix-ins see notes for variations
INSTRUCTIONS
If using softened butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.
Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
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Pillsbury Ready to Bake Sugar Cookies
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Pillsbury Ready To Bake Sugar Cookies
It was my first time to try them. these cookies came out tasting good. and they are quick to make. each pack has 24 cookies. I bought it for 2.99$ at Ralphs store.
I hope you enjoy this video, and Happy Baking!
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