Swirled Galaxy Cookies Recipes

GALAXY COOKIES

Steps:

• In stand mixer fitted with paddle attachment, cream butter.
• Add granulated sugar and beat until light and fluffy.
• Add vanilla and stir well.
• Stir in lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients.
• In separate bowl, combine flour, cocoa powder and salt.
• With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
• Transfer dough to clean surface and use your hands to form it into a cohesive ball.
• Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 30 minutes.
• Preheat oven to 350F and line cookie sheet with parchment paper.
• Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
• Lightly flour your star cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
• Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
• Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutters) and allow cookies to cool completely before dipping
• In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.
• Stir in extracts (be sure to taste test to ensure you are happy with the flavor!)
• Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.
• Divide glaze into four small bowls.
• Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small pool of food coloring about the size of a mini chocolate chip or two.
• Drag a toothpick through the food coloring and glaze until it is prettily swirled (like a galaxy).
• Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).
• Optional: Before glaze can harden, immediately after dipping sprinkle cookies with disco dust and silver stars. These make them look extra pretty but are not required for stunning cookies.
• Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir as the surface may have begun to harden).
• Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!
• Keep uneaten cookies in an airtight container at room temperature.

TASTY GALAXY STUFFED COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F.
• Beat Blue Cookie Mix, 2 tablespoons butter, and 2 tablespoons water in a medium mixing bowl with a hand mixer until dough forms. Repeat with Purple Cookie Mix and remaining 2 tablespoons of butter and water.
• Freeze both doughs for 20 minutes.
• Roll each batch of chilled dough into a 12-inch log; place, side by side, on a floured work surface, then tightly twist logs together. Roll to form rope.
• Break off 6 rectangles of the white chocolate bar, then break each small rectangle in half. Reserve the remaining white chocolate bar for later use.
• Form dough into 12 balls, using about 1 tablespoon of dough for each ball; flatten each ball into 2-inch round. Place 1 square of white chocolate on the center of each round. Mold dough around the chocolate to completely enclose chocolate; place on a parchment-covered baking sheet.
• Bake 12-13 minutes or until puffed in the centers and set around the edges. Cool for 5 minutes before transferring cookies to a cooling rack.
• Microwave reserved white chocolate bar in microwaveable bowl on high for 1 minute or until completely melted, stirring after 30 seconds. Drizzle the chocolate over warm cookies; top with pink sprinkles.
• Enjoy!

GALAXY COOKIES

Steps:

• Preheat over to 350°F.
• Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring.
• Work in salt and flour until dough holds together.
• If dough is dry, mix in 1 to 2 Tbsp light cream.
• Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces.
• Roll into balls.
• Place cookies about 1-inch apart on an ungreased cookie sheet.
• Bake 12-15 minutes until set but not brown.
• Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth.
• If desired, stir in a few drops of food coloring.
• For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
• Let cookies cool, then dip tops of cookies into icing several times to get a good layer.
• If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
• Makes 20 to 25 cookies.
• Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners' sugar and omit food color.
• Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.

SUGAR SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!