Best Happy Face Cookies Recipes
SMILEY CHEWY CHOCOLATE CHIP COOKIES
This is a great cookie recipe and it's very rewarding. These cookies resemble something you would see in a bakery or in a cake and sweets shop. I found this while browsing for what I could make for a charity event. Everyone loved them and they raised a lot of money. Helpful Tips: The cookies need to be golden brown on the edges and look slightly undone in the center otherwise the cookies will be too hard, in other words take them out before they look ready otherwise the cookies might be inedible. If they're too soft after cooling completely put them back in for 3-5 minutes. Make sure the ingredients are at room temperature when you use them and when you have made the dough you ABSOLUTELY must refrigerate it for AT LEAST an hour otherwise the cookies will sink in the oven, but the longer the better. P.S. If you look at the picture you can see that I put in chocolate chips to look like a smiley face. Put them in before you bake and they stay put, but this is only if you want a little extra umph!
Provided by StellaMontera
Categories Chocolate Chip Cookies
Time 30m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets with butter and sprinkle a little flour on the cookie sheet or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Flatten the cookies a little bit so they won't be large mounds.
- Bake until golden brown around the edges. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 239.9, Fat 11.1, SaturatedFat 6.7, Cholesterol 39.9, Sodium 77.5, Carbohydrate 34.2, Fiber 0.9, Sugar 22.6, Protein 2.4
FUNNY FACE COOKIES
Jump-start your cookie baking with cookie mix from a pouch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Stir cookie mix, flour, butter, egg and soft drink mix (dry) in medium bowl until dough forms. Roll dough on floured surface until about 1/4 inch thick.
- Cut dough with round cookie cutter. Place 1 inch apart on ungreased cookie sheet. To decorate before baking, for eyes, nose, mouth and ears, use hard candies (not chocolate) or decorating gels. To make hair, push scraps of dough through garlic press OR use plain or tinted flaked coconut (coconut will toast during baking). Bake 7 to 9 minutes or until edges are set and golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. To decorate after baking, for eyes, nose, mouth and ears, use a variety of candies, decorating gels, frostings, miniature marshmallows, chocolate chips and licorice. For hair, use gels, tinted coconut, candies or pieces of fruit leather. Do not stack cookies decorated with gels.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 1 g
HAPPY FACE COOKIES RECIPE - (3.7/5)
Provided by Reneeb
Number Of Ingredients 9
Steps:
- Cookies: In a large bowl, beat together the butter and sugar until light and blended, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour until dough begins to come together. Gather dough into a ball, flatten into a disc and refrigerate 2 hours or overnight. 2. Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 3/16-inch thickness. Cut out circles using 3-1/2-inch and 2-1/2-inch cutters. Transfer circles to ungreased cookie sheets. Reroll scraps and cut more circles. Bake cookies at 350 degrees F. for 14 to 16 minutes, rotating halfway, until just browning at edges. Transfer cookies to a rack to cool. 3. Icing: Combine confectioners sugar, powdered egg whites and 7 tablespoons water in a large bowl. With electric mixer on low speed, beat until blended then increase speed to high and beat 6 minutes. Remove 1 cup icing and tint black with food coloring. Tint remaining icing with yellow food coloring. Mix until smooth. Spread yellow icing onto cookies using a small angled spatula. Let dry completely. 4. Transfer black icing to a resealable plastic bag or a piping bag fitted with a writing tip. Pipe eyes and a smiling mouth onto each cookie. Let dry completely at room temperature before stacking cookies. Makes ten 3-1/2- inch cookies and twelve 1-1/2- inch cookies.
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