Pioneer Woman Sugar Cookie Recipe

Everything Sugar Cookie (Dough!) Recipe Food Network

WEBJun 25, 2019 · In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high …

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
2. Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
3. When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
4. Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

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Butterfly Sugar Cookies Recipe Ree Drummond Food …

WEBJun 28, 2019 · Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch …

1. For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
2. Sift together the flour, baking powder and salt in a separate bowl.
3. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
4. Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.

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