Ice-Cream Sandwich Cookies

Ice-Cream Sandwich Cookie Recipe

• Peanut Butter Cookies — (see peanut butter cookie recipe)
• 2 cups ice cream (any flavor) — slightly softened
• Assorted candies or chopped dry-roasted
• peanuts, if desired

Prepare and bake Peanut Butter Cookies; cool completely. For each sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan.

Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.

Read more cookie recipes on All Cookie Recipes and Cookies with Candy and Peanut Butter Cookies.

Easy Decorated Gingerbread Cookies

Easy Decorated Gingerbread Cookie Recipe

• 1 package gingerbread cake and cookie
• mix
• 1/4 cup hot water
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine — melted
• Sugar
• 1 tub Rich & Creamy vanilla
• ready-to-spread frosting
• Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies, shredded coconut, chocolate shot or shoestring licorice — if desired

Preparation:

Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in
medium bowl with spoon until dough forms.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.

Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies and Cookies with Candy and Spice Cookies.

Chocolate Mint Cookies

Chocolate-Mint Cookie Recipe

• 1 cup sugar
• 1/2 cup butter or margarine — softened
• 1 teaspoon vanilla
• 1 egg
• 2 (1 ounce) squares unsweetened chocolate — melted and cooled
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• Peppermint Frosting — (recipe follows)
• 1/4 cup butter or margarine
• 2 tablespoons corn syrup
• 1 (6 ounce) package semisweet chocolate chips
• Crushed hard peppermint candies, if desired

PEPPERMINT FROSTING

• 2 1/2 cups powdered sugar
• 1/4 cup butter or margarine — softened
• 3 tablespoons milk
• 1/2 teaspoon peppermint extract

Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency.

Read more cookie recipes on Chocolate Cookies and Christmas Cookies and Cookies with Candy.

Chocolate-Peppermint Refrigerator Cookies

Chocolate-Peppermint Refrigerator Cookie Recipe

• 1 1/2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup baking cocoa
• 1 tablespoon milk
• 1/4 cup finely crushed hard peppermint candy

Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.

Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

The peppermint makes these ideal Christmas cookies.

Read more cookie recipes on All Cookie Recipes and Chocolate Cookies and Christmas Cookies and Cookies with Candy.

Giant Colorful Candy Cookies Recipe

Giant Colorful Candy Cookies

• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 2 cups candy-coated chocolate candies

Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Stir in candies.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4 minutes; carefully remove from cookie sheet to wire rack.

Read more cookie recipes on All Cookie Recipes and Butter Cookies and Cookies with Candy and Sugar Cookie.

« Older cookie recipes

No newer cookie recipes