Skip to main content

Sparkle Cookies

     
These are one of the easiest cookies that I make, and they are always a hit. They start with a pouch of Betty Crocker Sugar Cookie mix, and you dress them up with colored sugar, nonpareils, or sprinkles.  I started adding a teaspoon of extract to the dough, vanilla, sometimes lemon, but anything will work.

I highly recommend using a scoop to get uniform cookies. It also allows you to handle them less and keeps them a better texture.  This makes for a beautiful cookie that's got a crispy exterior and are soft and chewy on the inside.

Here are some other cookie recipes you may enjoy:
Brown Butter Chocolate Snickerdoodles
Big & Buttery Chocolate Chip Cookies
Iced Oatmeal Cookies

Sparkle Cookies


Sparkle Cookies
Yield: 24
Author:

Ingredients:

  • 1 pouch Betty Crocker® sugar cookie mix
  • 1 stick butter -- melted
  • 1 egg
  • 1 teaspoon vanilla extract (or flavor of your choice)
  • Colored decorator sugar or raw sugar, nonpareils, sprinkles

Instructions:

  1. Heat oven to 375ºF.
  2. Stir cookie mix, melted butter and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls; roll in colored sugar. Place balls 2 inches apart on ungreased cookie sheet.
  3. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store in airtight container.
Source: BettyCrocker.com 

Recommended Products:

Wilton Cookie Scoop
cookies, easy,
Dessert, Cookies
American
Created using The Recipes Generator




Labels:

Comments

Rachel S said…
These look so good, I can't wait to make them soon!
May 29, 2020 at 5:38 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more