Thursday, January 8, 2009
These sugar cookies are so thick and chewy. They are all perfectly uniform in shape and size. They're incredible! The secret: baking the dough in muffin tins rather than on a cookie sheet. Kids can help with most of this recipe, too.
Sugar cookie recipe of your choice
Container of cream cheese icing
Use your favorite sugar cookie recipe (or a mix available at the grocery store, plus whatever ingredients the mix calls for). Preheat the oven to 350 degrees. Prepare the dough as directed. Spray the insides of a muffin pan with non stick cooking spray.
Roll dough into small balls, each ball is made of about one regular-sized spoonful of dough. Place one ball in the bottom of each muffin tin till the pan is full. That's a batch! A ball will melt and fill up the space in the bottom of each muffin tin as it bakes.
Bake at 350 degrees for approximately 9 minutes or until the outside edges of the cookies are slightly brown. Take them out and let them cool for about one minute in the pan then pop them out with a butter knife. Allow cookies to cool on a wire rack.
Smear on a layer of cream cheese icing and add any sprinkles you want right after icing, so they will stick to the wet icing and dry on along with the icing to be secure.