Unicorn Cookies As Made By Our Facebook Cookie Contest Winner Recipe By Tasty

UNICORN COOKIES AS MADE BY OUR FACEBOOK COOKIE CONTEST WINNER RECIPE BY TASTY

Steps:

• In a large bowl with an electric hand mixer or in a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup until light and fluffy, about 5 minutes.
• Scrape down the sides of the bowl with a rubber spatula, then add the eggs and vanilla. Beat for 3 minutes, or until fully incorporated.
• Add the flour, baking powder, baking soda, and salt and mix just until the dough comes together. Do not overmix.
• Scrape down the sides of the bowl again, then fold in the white chocolate chips, sprinkles, oats, rice cereal, and fruit-shaped cereal.
• Using an ice cream scoop or ¼ measuring cup (60 grams), scoop the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to a 1 week.
• Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
• Arrange the chilled dough balls 4 inches (10 cm) apart on the prepared baking sheets.
• Bake for 6 minutes, then remove the cookies from the oven and place a corn chip in the center of each cookie to resemble a unicorn horn. Return to the oven for 6-8 minutes more, until lightly browned around the edges.
• Let the cookies cool completely on the baking sheets before serving. The cookies will keep in an airtight container at room temperature for 5 days, or in the freezer for up to 1 month.
• Enjoy!

CANDY CANE SUGAR COOKIES RECIPE BY TASTY

Steps:

• Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
• Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
• Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
• Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
• Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
• Enjoy!

QUICK, EASY AND DELICIOUS CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Cream the butter, dark brown sugar and white sugar in a bowl. Once pale and fluffy, crack the egg in and add vanilla if desired. Sift in your self-raising flour and salt.
• Fold in the flour and salt just until you can't see any streaks. Then, fold in chocolate.
• Cover the bowl with Saran wrap and rest in the fridge for at least an hour or up to 2 days at most. (If freezing dough, dough can be frozen for upto 2 months).
• Preheat the oven to 375°F.
• Scoop the dough into tablespoon-sized balls and place onto a baking tray with 2-inch spaces in between the cookies..
• Bake for 7 minutes for a chewy cookie, or 10 minutes for a crispy cookie.
• Let cool and serve, or enjoy warm with a glass of cold milk.
• Enjoy!

MILKY WAY COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 360°F..
• Line a baking sheet with parchment paper and set aside.
• In a large bowl, cream the butter, sugar, and brown sugar until fluffy (approximately 3 minutes at medium-high speed).
• Add the vanilla and two eggs, and beat for an additional 2 minutes at medium speed.
• Sift in the baking soda, baking powder, sea salt, and flour and mix until fully incorporated.
• Add in the Milky Way chunks and the chocolate chips. Stir until well distributed (the batter should be somewhat thick).
• Chill the dough for 15-30 minutes in the refrigerator.
• Use a 2 tablespoon cookie scoop to scoop dough onto the lined cookie sheet.
• Bake for 9 - 11 minutes or until the edges of the cookies are golden brown.
• Remove from the heat and allow the cookies to remain on the cookie sheet for an additional 5 minutes.
• Enjoy!