Cook’s Note
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.
- Ingredients
- baking powder
- salt
- unsalted butter
Makes 5 cups
- confectioners' sugar
- Ingredients
- • 1 teaspoon baking powder
- • 1/2 teaspoon salt
- • 1/4 teaspoon baking soda
- • 1 large egg
- • 1 teaspoon pure vanilla extract
- • 1/4 cup sour cream
- • 4 cups sifted all-purpose flour
- • 1 teaspoon baking powder
- • 1/2 teaspoon salt
- • 2 cups granulated sugar
- • 2 large eggs
- • 2 teaspoons pure vanilla extract
To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
Calories 68, Fat 3g, Carbohydrate 10g,
Protein 1g, Fiber 0g,
- grated lemon zest
- fresh lemon juice
- confectioners' sugar
- unsalted butter
- ground ginger
- ground cinnamon
- ground cloves
- unsalted butter
- molasses
- confectioners' sugar
Calories: 122
Total Fat: 6.5g
Cholesterol: 12mg
Sodium: 119mg
Total Carbs: 14.4g
Dietary Fiber: 0.6g
Protein: 2.4g
- salt
- butter
- peanut butter
- packed brown sugar
- miniature chocolate covered peanut butter cups
- Ingredients
- • 1/2 cup granulated sugar
- • 1 large egg
- • 1 teaspoon pure vanilla extract
- • 1/2 teaspoon kosher salt
You’ll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.
- butter
- all-purpose flour
- baking powder
- salt
- large eggs
- sugar
- vanilla extract
One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
- peanut butter
- Original Bisquick mix
- sugar