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Betty Crocker Cookies
pouches Betty Crocker™ sugar cookie mix
drops each red, green, and brown food coloring
Preheat oven to 350° F. In a large mixing bowl, combine cookie mix, butter, and eggs until a soft dough forms.
Divide dough into 4 equal parts. Leave one part white. Tint another part pink, one part green, and one part brown.
Roll dough on a floured surface until 1/4 inch thick. Cut with hand-shaped cookie cutter then cut out a small heart in the center of each.
Place cookies on a cookie sheet sprayed with nonstick spray. Carefully remove the heart center from each cookie and trade it with a cookie of a different color.
Bake at 350° F. for 7-9 minutes, until light brown. Cool completely. Can store in an airtight container for up to 1 week.
More About This Recipe
- We are dishin’ up some L-O-V-E today on Tablespoon. And it's startin' with these meaningful Heart in Hand Cookies!
Valentine’s Day is a lot of fun and I enjoy making fun heart-shaped treats with the kiddos to share at school. But I have a secret to share…my husband and I decided when we were first married NOT to celebrate Valentine’s Day as a couple.
Instead, we try to celebrate sharing love with everyone around us (plus, it’s next to impossible to find a babysitter on VDay so you can go out!). We find other ways during the year to be romantic but as for Valentine’s Day, it’s all about spreading the love!
This year, in celebration of Black History Month and Martin Luther King’s birthday a few weeks earlier, we whipped up Heart in Hand cookies for my kids to share at school.
We used four colors of dough but I think they would be AMAZING if you did them in rainbow!! I used the cookie cutter that I found here. Or, you could trace your child’s hand onto a piece of cardstock and use it as a template to cut out the cookies. Then, simply use a small heart cookie cutter to cut out the centers.
To make cookies, I used two pouches of Betty Crocker Sugar Cookie Mix and combined with butter and egg as directed on the package. I divided the dough into fourths and tinted three of the parts with brown, green, and pink.
Cut out cookies, then carefully remove the heart center and swap it with another color. Bake at 375 degrees for 7-9 minutes. Cool completely.
If you like, you can download these pages on Love including some quotes from Dr. Martin Luther King, Jr. Print, fold in half and you can use them to start a discussion with your family on what love, tolerance, and equality mean. What a great after-school discussion to have over milk and cookies!
More Easy Valentine Cookies to Make
Chocolate Dipped Heart Cookies Recipe
Red Velvet Cookies with White Chocolate Chips Recipe
Puffy Pink Popcorn Hearts Recipe
Pink Chocolate Chip Cookies Recipe
Valentine Cookie Pops Recipe
Mandy Heaston is a busy mom, gourmet cook—and opera singer! Check out her member profile to see what she’s cooking up on Tablespoon.
27 Healthy Cookies to Satisfy Your Cravings ASAP
Dessert belongs in everyone's diet, and these delicious, healthy cookies are here to prove it. Whether you're following a specific meal plan or looking for a more nutritious way to indulge in some sweets, there's a recipe for you to enjoy in moderation (including foods you can eat on a keto diet and vegan desserts!). And we promise &mdash the finished products won't taste like cardboard. Ready to get baking?
These cookies swap regular butter for your favorite nut butter, plus freshly chopped nuts for texture. What's not to love?
Take the best part of Grandma's fruitcake (the dried fruit!) and turn it into an on-the-go treat.
Believe it or not, these cookies are better for you than most breakfast cereals.
Swap almonds for flour to make a traditional cookie recipe keto-friendly.
Colorful, crunchy, and just 5 calories each? Count us in!
We lightened up the classic sweet treat by blending in freeze-dried strawberries instead of raisins.
These not-too-sweet cookies are chock full of nuts, grains and dried fruit.
Four-ingredient cookies can't be beat: these are made entirely of pantry ingredients and contain no dairy or flour.
Airy meringues are the perfect light treat after a healthy dinner.
Matcha powder makes these cookies beautifully green and wonderfully earthy &mdash and rich in antioxidants.
No added sugar + just 70 calories a pop = a guilt-free way to satisfy your cookie cravings.
If you follow a gluten-free diet, one of these decadent, flourless delights won't get you off track.
Turns out, you don't need butter for shortbread! This 100% olive oil version features slightly savory, grassy notes that make it even more special.
Almond flour and honey provide all-natural richness and sweetness to this classic cookie.
Black cocoa powder gives these keto cookies extra chocolatey flavor and the perfect color to mimic the real thing!
The secret to these moist, tasty morsels: substituting some of the usual butter and sugar with applesauce.
These luxurious keto-friendly bites require exactly no baking.
Up your greens with these gooey chocolate chip cookies. That's how it works, right?!
These cookies actually taste like carrot cake &mdash but without the sugar and butter (you won't miss it, we promise!).
- 1 (15.25-oz.) package strawberry cake mix (such as Duncan Hines)
- 1 large egg
- 1/2 cup (4 oz.) + 5 tablespoons (2 1/2 oz.) salted butter, softened and divided
- 3 1/2 teaspoons vanilla extract, divided
- All-purpose flour, for work surface
- 1/4 teaspoon table salt
- 1 (16-oz.) package powdered sugar
- 4 to 5 tablespoons whole milk
- Assorted candy sprinkles or jimmies and sanding sugar
Beat cake mix, egg, 5 Tbsp. of the butter, and 2 teaspoons of the vanilla in bowl of a heavy-duty stand mixer fitted with paddle attachment on low speed 1 minute. Increase speed to medium, and beat 2 minutes. Divide dough in half shape each half into a 1-inch-thick disk. Wrap each disk in plastic wrap, and chill at least 2 hours or up to 24 hours.
Preheat oven to 350°F. Working with 1 disk (leave the other disk in the refrigerator), roll dough out on a heavily floured work surface. Using a 2 3/4-inch heart-shaped cookie cutter, cut out 12 cookies, and place about 1 inch apart on a parchment paper-lined baking sheet. Repeat with remaining disk. (Reroll scraps if needed to get 24 cookies.)
Bake cookies in preheated oven just until lightly browned around edges, 6 to 7 minutes. Remove from oven, and let cool on baking sheets 5 minutes. Remove cookies to wire racks, and let cool completely, about 20 minutes.
Meanwhile, beat salt and remaining 1/2 cup butter and 1 1/2 teaspoons vanilla in bowl of heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Gradually add powdered sugar alternately with 4 tablespoons of the milk, 1 tablespoon at a time, beating on low speed until blended and smooth after each addition. Beat in remaining 1 tablespoon milk, 1 teaspoon at a time, if needed, for desired consistency.
Frost cookies, leaving about 1/4-inch border around edges, and sprinkle with desired sanding sugars, sprinkles, and jimmies.
In a bowl, combine flour, baking powder and salt.
In a separate bowl, beat together the butter and sugar with a hand mixer until pale and fluffy. Add egg and vanilla and beat until incorporated. Add dry ingredients and combine until incorporated. Do not over-mix.
Divide sugar cookie dough in half between two bowls. (If you want to make red hearts, scoop out of each bowl approximately 2 tablespoons of dough to which you will add red food coloring.) Add green food coloring to one bowl of dough and blue to the other until desired shade of both colors is reached.
Using a small scoop or spoon, scoop up a bit of blue and a bit of green and roll into a ball. Place dough balls on a parchment lined cookie sheet several inches apart (the cookies will spread!). Using a flat-bottomed glass, dip glass in sugar and flatten each dough ball into a disc. If you want, either place a heart sprinkle on each cookie or roll out the red dough between two pieces of parchment and using a small heart cookie cutter, cut out enough hearts so that you have one for each cookie. Place one heart on each cookie and bake for 10 to 12 minutes, rotating cookie sheets halfway through. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.
How to make shortbread cookies
This shortbread cookie recipe starts with 4 simple ingredients: butter, sugar, vanilla and flour. That’s it!
- Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Beat the butter and sugar until creamy and fluffy.
- Mix in the flour slowly and stir just until combined. Roll into balls and place on pan.
- Press the stamp lightly into flour and then press directly on top of the cookie.
- Bake for 10 minutes or until lightly golden.
How To Make Oatmeal Raisin Cookies
Begin by browning the butter in a saucepan until it’s amber golden brown and smells nutty.
Pour the butter, along with any browned bits, into a large, heatproof bowl. Stir in the sugars and oil until combined.
Whisk in the egg, egg yolk, and vanilla. Stir in the flour, salt, baking soda, and cinnamon until just combined.
Stir in the raisins or chocolate chips.
Scoop the dough and place on the baking sheet. Bake.
Grinch Cookies Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla Extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup Chopped pecans
- 1/3 cup Dried cranberries
Kitchen Supplies Used:
Tips to make the perfect Moustokouloura
Making Moustokouloura is really simple and I have a few tips for you to succeed every single time. First of all make sure to sift the flour so that the mixture does’t get lumpy. It is also important not to overwork the dough for the Moustokouloura, because this will cause the oil to separate from the mixture.
If you like your Moustokouloura crispy and crunchy bake them according to the recipe instructions below. But if you prefer them soft and chewy just cover the baking pan with another baking pan before baking them. (The above pan should not touch the cookies). This little trick will keep the moisture inside and will make your cookies soft.
Love cookies? Then have a look at my favourite Greek almond cookies and Greek Easter cookies (Koulourakia) recipes, which I am sure you will love! Enjoy!
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More Shortbread Cookies Recipes
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Moana Sugar Cookies Recipe
My daughter just turned 7 and we had the best Moana birthday party ever – if I do say so myself.
The party wasn’t especially over the top or lavish, but it was filled with friends, food and lots of swimming at a local hotel. We rented a suite that opened up into the pool area and it was perfection.
Parents hung out and got to know each other while the kids snuck gum balls and cookies in between trips to the pool. I bought all of the girls cheap Moana dresses and necklaces so no one felt left out (because I knew some kids would show up in costume) and they all looked so cute lined up in their matching outfits. (I offered the extra dresses and necklaces to our two boy guests but they opted for soccer balls and sensory toys instead.)
I didn’t want to spend a ton of time baking and preparing for this party. I wanted simple, straightforward recipes that I could whip up in one day and wouldn’t lead to any stressful last minute issues.
We ordered an ice cream cake from our favorite ice cream shoppe, I whipped up some pineapple cupcakes with coconut buttercream and white candy seashells – but my favorite dessert at the party had to have been these fun Heart of Tefiti-inspired sugar cookies.
A simple pinwheel cookie dyed to match the iconic “Heart of Tefiti” from the movie, these cookies were such a hit at the party – and were super simple to make. I even made a how-to video so you can see every step to rule out any confusion.
You can follow this recipe and method to make so many fun themed cookies – candy canes for Christmas, yellow and red for Wizard of Oz-themed, etc.
Check out our quick how-to-video to see how to make these easy Heart of Tefiti-inspired sugar cookies, and then don’t forget to scroll down for your free printable recipe:
Ingredients for Heart of Tefiti Sugar Cookies
- , room temperature , room temperature <– I also like adding almond extract to our sugar cookies for even better flavor , plus more for rolling
- Teal food coloring
Scroll down to the printable recipe card for full measurements.
Tip: you can freeze the rolled cookie dough or baked cookies for up to three months, if needed.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cutting board
- Sharp kitchen knife
- Cookie Sheets <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
How to Make Moana Sugar Cookies
Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, and beat to incorporate, about 2 minutes.
In a small separate bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the sugar-butter mixture, combine, and then add the remaining half.
Dye the cookie dough light great by adding a few drops of green food dye, mixing, and then adjusting until you reach your desired color.
Remove about half of the cookie dough to a floured surface, such as a cutting board.
Dye the remaining cookie dough a brighter, deeper green with a few drops of teal food coloring.
Roll out the two green doughs into even rectangles, approximately 1/4″ thick (they will be about 8″ x 14″ rectangles but the thickness of the dough is more important than the size of the rectangle).
Place the darker green dough ontop of the light green dough and then roll together to form a log, as shown, with the light green dough on the outside.
Wrap with plastic wrap (or simply cover with parchment paper) and refrigerate for at least one hour – you can refrigerate overnight, if desired.
Preheat oven to 350F and remove the cookie dough log from the fridge.
Trim off the edge (it likely won’t be too pretty) and then slice the remaining dough into 1/4″ thick slices.
Place the slices on a parchment paper-lined cookie sheet (or silicone mat-lined) at least 1″ apart.
Bake for 8-12 minutes, until just slightly golden on the edges.
Allow to cool on the cookie sheet for 5 minutes before transferring to cooling racks, to prevent breaking.
Store the cookies in an airtight container after they are cooled until you plan to enjoy them. You can also freeze these up to 3 months in advance – or freeze the cookie dough for that time, whichever is easier.
Pin this fun Moana Party Cookie recipe:
Grab your free printable for our Heart of Tefiti Sugar cookies: