Hamburger Cookies Recipes

MINI HAMBURGER COOKIES

Steps:

• 1. Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty.
• 2. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting.
• 3. Note: I don't always keep corn syrup on hand, so I often substitute honey instead. Works great.

HAMBURGER COOKIES

Steps:

• FROSTING: Combine butter, vanilla, sugar, salt, and half-and-half in an electric mixer.
• Add enough milk to get to a fairly thin consistency for frosting.
• Divide into 3 separate bowls; one holding ½ of the frosting, the other two containing ~1/4 each.
• Color ½ of the frosting orange to simulate cheese, using red and yellow food coloring. (Use real items to match colors).
• Color ¼ of the frosting bright yellow to simulate mustard, and the last, red, to simulate ketchup. (Red will take a LOT of liquid food coloring to get past "pink." You can buy gel-based "super red"at any cake decorating supply store).
• Place each batch of frosting into a plastic baggie.
• Remove air, close, and snip a tiny bit off of one of the bottom corners.
• COOKIES: Preheat oven to 325º. Toast sesame seeds lightly in a small sauté pan. Cool.
• Brush ½ of the Nilla wafers tops with egg wash.
• Place on baking sheet.
• Sprinkle with the toasted sesame seeds.
• Pop into the oven for ~5 minutes to gently cook the egg white, so that the cookies don't need to be refrigerated.
• While these are cooking, with a rasp, lightly shave the curved tops of the remaining Nilla wafers, so that they can sit flat on a plate (optional, but makes life easier later).
• Place ½ of the coconut into a plastic zip-lock bag.
• Add several drops of green food coloring and squish the bag around until the coconut resembles lettuce.
• Place the shaved Nilla wafer "bun bottom" with the natural flat side up.
• Dab 4 drops of frosting "ketchup" around the edge. Dab 4 drops of frosting "mustard" in the remaining spaces on the edge.
• Sprinkle green "lettuce" coconut.
• Place the mint cookie "hamburger patty" on top and gently press down slightly.
• Squeeze a GOOD dollop of orange "cheese" frosting on top of the cookie.
• Sprinkle remaining white "onion" coconut on top.
• Place the sesame-coated "top bun" Nilla wafer on top, and gently press down.
• Serve with toasted slivered almonds, resembling French fries!
• *It takes a LOT of liquid red food coloring to get past "pink." Try using "super red" gel-based red pigment, found at any local cake decorating supply store.

BURGER COOKIES

Steps:

• Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Spread yellow frosting on the bottoms of 20 vanilla wafers; top with a peppermint patty. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting.

NO BAKE DELUXE HAMBURGER COOKIES

Steps:

• Place the coconut and the food coloring in a bowl with a lid. Shake till all coconut is covered. Set aside.
• Place 12 of the vanilla wafers flat side up on a cookie sheet. After unwrapping all of the peppermint patties, place them on top of the wafers.
• Unwrap the fruit roll-ups (optional) and cut into squares. Place on top of the all of the patties to look like cheese. Then place the sliced gumdrops on the top of that. Add the coconut.
• Place the other half of the wafers over the top of the coconut. With a small kitchen brush lightly paint a VERY small amount of water on the tops of the cookies. Finally shake or sprinkle a small amount of sesame seeds over the wafers.

HAMBURGER COOKIES

Steps:

• Color the frosting in equal parts red & yellow.
• Color coconut green.
• Spread the now red and yellow frosting on the vanilla wafers.
• Put the chocolate wafer onto the bottom vanilla wafer.
• Put the now green coconut onto the vanilla wafer that's the top one.
• The results should look like a hamburger.
• Chill for about 12-15 minutes and serve.

HAMBURGER COOKIES

Steps:

• Divide frosting into two bowls; add red food coloring to one bowl. Place coconut in a resealable plastic bag; add green food coloring and shake to coat. , Frost the bottoms of 40 vanilla wafers with white frosting; set aside. Frost the bottoms of remaining wafers with red frosting. Sprinkle coconut over red frosting; top with a chocolate cookie. Place white-frosted wafers, frosting side down, on top of cookies. Squeeze wafers together, forming sandwich cookies, and invert.

LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, use an electric hand mixer on medium speed to cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg, McCormick® Vanilla Extract, lemon zest, and lemon juice, and mix until fully combined, about 3 minutes.
• Add the flour, salt, and McCormick® Dried Thyme Leaves, and mix on low speed until the dough comes together.
• Transfer the dough to a sheet of parchment paper and use the parchment to roll the dough into a log about 10 inches long and 2 inches wide. Chill the dough in the refrigerator for 1 hour.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Slice the log crosswise into ½-inch-thick rounds. Place the dough rounds on the prepared baking sheet, spacing about 2 inches apart.
• Bake the cookies for 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool for 10 minutes.
• Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
• Dip the tops of the cookies in the icing or spread the icing over the cookies, then return to the wire rack. Zest the lemon lightly over each cookie. Let the glaze set for about 30 minutes before serving.
• Enjoy!

HAMBURGER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
• Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
• Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

MIX & MATCH COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375 °F, Beat butter, both sugars, eggs and vanilla until creamy.
• Beat in flour, baking powder, salt and baking soda until just combined.
• Now, add mix-ins until every scoop has some, or desired amount.
• Scoop onto a baking sheet around 2 inches apart from each other, then bake for 9-10 minutes. Cool on a wire rack for 1-2 minutes.
• Serve warm.