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Custom sugar cookies. Sweeter by the Batch makes custom sugar cookies for all occasions. From birthdays, to holidays, to weddings, and everything in between. Our homemade cookies are baked fresh when ordered, hand-cut, and decorated to your liking with royal icing. Our Story. Our Cookies. Order Inquiry .

Birthday Cookies Sugar cookies with royal icing and sprink

Preheat your oven to 350 degrees. Line a couple cookie pans with parchment paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy - about 7 minutes. Scrape down the sides of the bowl and add egg and vanilla; beat until fluffy. In a small bowl, whisk together.

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Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together the flour, cake mix, salt, baking soda and powdered sugar. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and granulated sugar. Beat in the egg and vanilla extract.

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Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles.

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Step 1: Make the Cookie Dough. In a stand mixer with a whisk attachment, beat the butter, sugar, vanilla, and egg until light and fluffy. Next, combine the flour and baking powder in a separate bowl and blend well. Add the flour a little at a time to the wet ingredients with the mixer set on low.

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Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray. Set aside. Make the cake: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.

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Royal Icing. Combine the meringue powder, powdered sugar, water in a stand-up mixer with a whisk attachment. Beat for 7-10 minutes on low to medium speed. The icing should have stiff peaks. Divide the icing into several GoodCook Touch 3-Piece Mixing Bowls and color it with gel food coloring.

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Instructions. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat. In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.

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Birthday Cookies. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside. Cream together the butter and granulated sugar until the butter is smooth. Add the egg, canola oil and cake batter flavoring. Mixing until well combined.

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For the full ingredient list and method, see the recipe card at the end of this post. STEP 1. STEP 2. STEP 1: Cream butter & sugars. In the bowl of a stand mixer, beat the butter and sugars together until light & fluffy, about 2-3 minutes. Alternatively, you can use a large mixing bowl and an electric hand mixer.

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Instructions. Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper. In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla. Stir in flour, baking powder, salt, and sprinkles until just combined.

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Instructions. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter, oil, granulated sugar and powdered sugar.

195 Likes, 14 Comments Claudia Eichelberger (claudiascreativecookies

Place in pre-heated 375-degree oven…. And bake for 10-11 minutes. You want a tiny bit of color on the bottom but these cookies can't over-bake or they won't be as soft when you bite into them. (Hey, there's a "perfect" time for cut-out cookies and a lot of that will depend on your oven.

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Carefully put the parchment paper (with the cookies on it) onto a cookie sheet. Bake at 350° for 10 -12 minutes. Pull when the center is puffy, no longer glossy and the edges are barely starting to turn color. Cool completely. Cream together all butter cream ingredients. Pipe large dots onto the cooled cookie.

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Add whole egg (1 large), extra egg yolk, vanilla extract (2 teaspoons), and cake batter extract (½ teaspoon) and stir until incorporated. Add baking powder (1½ teaspoons), baking soda (½ teaspoon) and salt (¼ teaspoon). Mix until combined. Half cup at a time, add all-purpose flour (2½ cups) and mix until flour is just incorporated.

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Step 1. Place the egg whites and cream of tartar in a bowl of a standing mixer fitted with whisk attachment (or an electric mixer fitted with beaters) and mix until soft peaks form (about 2 minutes). Step 2. Sift in the icing sugar and beat on low speed for another 2 minutes. With the mixer running on low, keep adding some water, 1 tbsp at a.