Best Betty Crocker Cookies In Bag Recipes
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
EASY CHRISTMAS SUGAR COOKIE CUTOUTS
These shortcut sugar cookie cutouts get a five-star finish with a classic icing made with powdered sugar, milk and vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 21 g, TransFat 0 g
SUGAR COOKIE BARS
Betty Crocker is back with another creative and surprising way to transform a simple pouch of delicious and classic Betty Crocker™ sugar cookie mix into an impressive dessert with a recipe for Betty Crocker™ sugar cookie mix bars. These sugar cookie bars are made with only three ingredients, take 10 minutes to prepare before baking, and are delightfully topped with deliciously simple homemade frosting. Add food coloring and the sprinkles of your choice for extra cheer, or just keep the decorating simple for frosted sugar cookie bars your family won't be able resist.
Provided by Annalise Sandberg
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 9-inch square pan with cooking parchment paper or spray with cooking spray.
- In large bowl, beat cookie mix, 1/2 cup butter and the egg with electric mixer on medium speed until a soft dough forms. Press dough in bottom of pan.
- Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, 1/2 cup butter, the whipping cream and vanilla with electric mixer on medium speed until smooth and creamy. Stir in food color until well blended. Spread frosting over baked cookie bars. Top with candy sprinkles. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 37 g, TransFat 1/2 g
BETTY CROCKER'S SUGAR COOKIES
I have been making these cookies every year for Christmas since I was in high school!! I roll them really thin so they are crispy, not soft/chewy and only add sprinkles. This recipe is for a double batch, but can easily be divided. **Chilling dough not included in prep time**
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 6-7 dozen
Number Of Ingredients 8
Steps:
- Cream together butter, sugar, eggs, and vanilla.
- In a separate bowl combine flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
- Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
- Preheat oven to 400 degrees F.
- Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
- Cut cookies with seasonal cookie cutters.
- Place cookies on parchment-lined cookie sheets for easy clean up.
- Sprinkle with colored sugar sprinkles.
- Bake 6-8 minutes or until edges turn golden brown.
- Cool on wire rack and store at room temperature in an air-tight container.
HOLIDAY SUGAR COOKIE CUPS
You may be the head elf in the kitchen, but if you want to get the little helpers involved, try these Holiday Sugar Cookie Cups. These deliciously cheerful treats are made with Betty Crocker™ Sugar Cookie Mix for that classic sugar cookie flavor, transformed into a red and green bite-sized confection. Don't forget to top it off with Betty Crocker™ Rich & Creamy Frosting. They're festive, fun and an easy way to pass down a holiday-making memory.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
- In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g
EASY CHRISTMAS SUGAR COOKIES
If you need a foolproof and easy sugar cookie recipe, you've come to the right place! This recipe starts with Betty's sugar cookie mix and ends with beautifully decorated Christmas cookies. Grab your baking helpers because little hands can totally get in on the fun when baking up a batch of these sweet treats. There's no limit on what fun-shaped cookies you can make-candy canes, snowmen, ornaments, trees, stockings, snowflakes and so much more. Plus, your little kitchen-helpers will have a blast decorating these extra-easy Christmas Sugar Cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough to about 1/4-inch thickness. Cut with about 2 1/2- to 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 6 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- Spread frosting on cooled cookies. Decorate as desired with icing, sprinkles and sugars. Store cookies in tightly covered container.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Frosted Cookie (Undecorated), Sodium 130 mg, Sugar 21 g, TransFat 0 g
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