Holiday Sugar Cookies

Ingredients

Sugar Cookies:

• 1 cup softened unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1/2 tablespoon vanilla extract (YES, half a tablespoon)
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cookie Glaze:

• 2 cups powdered sugar
• 2 tablespoons light corn syrup
• 4 tablespoons water
• 1/2 teaspoon almond extract
• sprinkles!

Instructions

Sugar Cookies:

Preheat oven to 350º

Cream together butter and sugar. Add in the vanilla and the eggs. Add in the dry ingredients and mix until well incorporated. 

Roll the dough out and use your favorite cookie cutters to shape the cookies. Bake cookies at 350º for 8-10 minutes or until the bottom of the cookies have just browned. 

Cookie Glaze:

Put the sugar, corn syrup, and extract in a bowl. Add 2 tablespoons of water. 

Whisk until smooth. You may need to add a little more water, one drop at a time, because 1 too many drops can cause the glaze to be runny. 

Dip you cooked and cooled cookie into the glaze, let the excess glaze drip off. Put the cookies on a cooling rack, add sprinkles, and let harden completely. 

The glaze will be completely hard after an hour or two. 

Mini Chocolate Chip Cookie Dough Cupcakes

For Cookie Dough Cupcakes in a regular size click the following link:

Regular sized Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 36-40 mini cupcake liners

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 350º. Line a cupcake pan with 36-40 mini cupcake liners (depending on batter proportions). 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 8-13 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but no moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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