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Cookie Mold Sugar Cookies

Cookie Mold Sugar Cookies

Maura

Maura

Sugar cookies for cookie molds. The yield depends upon the size of your cookie molds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.
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Reviews

Colleen
120

Colleen

7/30/2007

I'm a mother of two girls who are always wanting to make cookies so i decided to try this recipe with them and it was horrible!! This recipee just tasted like salt i recommend you DO NOT use this recipee!!!!!!

akchefs
91

akchefs

12/17/2007

this recipe was not successful at all!! we made them and they were horrible and we were hoping to bring them to a christmas party but they weren't good so we now have nothing to bring to the party! this was very upsetting to us and will never make them again...

Barb
49

Barb

12/3/2007

I'm not sure how real sugar cookies are supposed to taste, but these tasted REALLY good especially out of the oven. It was easy to cut the cookies and none broke, but I froze the dough for about 4 hours though. And I baked them for about 8 minutes instead. Also, the sprinkles and cream that we used to decorate the cookie stayed on without problem. I would definitely recommend this recipe. I gave this recipe 4 stars because it wasn't the best tasting one.

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