Unc Dipped Sugar Cookies Recipes

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball. Place 3 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
• Measure 1/3 cup frosting into each of 2 small microwavable bowls. Stir red food color into 1 bowl; stir blue food color into other bowl. Set aside.
• Line two cookie sheets with wax paper. Place remaining 1 cup frosting into another small microwavable bowl; microwave uncovered on High 30 seconds. Dip each cookie halfway into white frosting, allowing excess to drip off. Place on wax paper; let stand 20 minutes to set.
• Microwave bowls of red and blue frosting uncovered on High 30 seconds. Dip white-frosted side of each cookie part way into red or blue frosting, leaving some of the white showing. Allow excess frosting to drip off. Place on wax paper; let stand 30 minutes to set. Store in single layer, loosely covered at room temperature.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
• Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
• Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
• Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until light golden brown on edges and set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In medium microwavable bowl, place frosting. Microwave uncovered on High 20 to 30 seconds or until warmed and thin enough for dipping. Working with one cookie at a time, dip halfway into warmed frosting; gently shake and slide bottom of cookie on edge of bowl to remove excess. Place on cooling rack placed over cookie sheet or waxed paper. Sprinkle candy sprinkles or decorating sugar on dipped half of each cookie. Repeat dipping and sprinkling with remaining cookies. If frosting has cooled too much, reheat as needed. Let stand about 3 hours or until set.
• Store covered in airtight container at room temperature with waxed paper between layers.