Made with oat flour and Princess Cake & Cookie Emulsion, these Gluten Free Princess Cookies have a soft, shortbread-style texture and just a hint of something nostalgic you can’t quite put your finger on.

And I’ll tell you right out of the gate that nostalgia is these tastes just like those McDonald’s Land cookies I loved as a kid.

If you know, you know.

And if you don’t… you’re about to.

Why I Started Baking Gluten Free

I didn’t set out to become a gluten-free baker.

I just have a niece who can’t eat wheat flour, and I couldn’t handle the idea of everyone else eating homemade cookies while she sits there with nothing.

That’s just not how we do things around here. Sweets are my love language!

So I started figuring it out. And I’ll be honest – gluten-free baking isn’t hard, but it does have a learning curve. The dough didn’t behave like I had come to know, and the texture felt different.

But once you understand the basics, it’s totally doable and delicious!

Understanding Oat Flour (And Why It Matters)

Oats are naturally gluten-free, but can often be processed alongside wheat.

So if you’re baking for someone who is strictly gluten-free, make sure your oats or oat flour are labeled gluten-free.

How to Make Oat Flour (That’s Actually Smooth)

If you’ve got oats, you’ve got oat flour.

But here’s what I learned the hard way – homemade oat flour can be gritty if you don’t take one extra step.

Here’s how to get it right:

1. Blend oats in a coffee grinder or high-speed blender
2. Grind until it looks like flour
3. Sift through a fine mesh strainer
4. Re-grind anything left behind

That sifting step is what takes your cookies from: “these are fine” to “wait….these are gluten free??”

Quick Tips:

• Grind in small batches
• Quick oats grind finer than old-fashioned oats
• If oat flour feels gritty, it needs another pass

While You Have The Oats Out

Since you have those oats out here are a few more of my favorite recipes using them that I use all the time in my kitchen!

Oatmeal Scotchies

“I made these to put in the freezer for later. Next thing I know, I’m standing at the counter with crumbs on my shirt, wondering where the rest of the batch went!”

Oatmeal Banana Pancakes

“I like that these use bananas and oats because it makes me feel like I’ve made a responsible life choice…right up until I’m shoving the 5th one in my mouth.”

What Is Princess Cake & Cookie Emulsion?

Now, for the ingredient that makes these cookies stand out….Princess Cake & Cookie Emulsion

It’s not just flavor – it’s layered flavor.

A little vanilla, a little almond, a hint of lemon, and something nostalgic you can’t quite name.

Emulsions vs. Extracts vs. Flavorings

Quick and simple:

• Extracts: alcohol-based, flavor can bake out
• Flavorings: oil-based, strong but flat
• Emulsions: water-based, flavor stays strong in baking

Why This Recipe Works

These cookies are gluten-free, egg-free, and use simple ingredients – so flavor matters.

Using an emulsion gives you a stronger flavor, better aroma, and a bakery -style finish. Because we don’t just eat with our mouths. Our nose and eyes play a huge role.

Using an Embossed Rolling Pin

Now let’s talk about the part that makes these cookies look like I really had my life together. My embossed rolling pin, this is what gives these cookies that detailed, almost too-pretty-to-eat look, and it’s super simple.

How to use it:

1. Roll the dough out with a regular rolling pin first
2. Lightly dust with oat flour
3. Roll over again with your embossed pin
4. Then cut your shapes

What If You Don’t Have an Embossed Rolling Pin?

Then you do what the rest of us have done for years…..YOU MAKE COOKIES ANYWAY!

These are still fantastic without it!

A few simple options:

• use a regular rolling pin and keep them classic
• press lightly with the bottom of a glass that has a pattern
• use a form for a simple design
• just leave them plain, simple, and elegant

Because at the end of the day, they still taste the same. And last I checked, nobody has ever turned down a cookie because it didn’t have a fancy design.

A Quick Note About This Dough

This dough is both sticky and dry. I know that doesn’t make much sense, but it will when you’re working with it.

Just be patient, have extra oat flour on hand, and handle it gently. It can be frustrating if you are impatient like I am, but it is worth it!

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Gluten Free Princess Cookies

Soft and buttery Gluten-Free Princess Cookies made with oat flour and Princess Cake and Cookie Emulsion. These egg free cookies have a shortbread-style texture and a nostalgic flavor that taste just like classic childhood cookies.

Keyword egg free cookies, gluten-free cookies, oat flour cookies, princess emulsion, princess emulsion cookies

Servings 1 cookie

Calories 2812kcal

Ingredients

• 12 Tablespoons butter, room temperature
• 1/4 cup white sugar
• 3 Tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon Princess flavoring
• 2½ cups oat flour or finely ground oats
• Additional oat flour for rolling dough out

Instructions

• Preheat oven to 350℉ and line a baking sheet with parchment paper.
• In a large mixing bowl, beat together the butter, sugar, honey, salt, baking soda, and Princess Cake & Cookie Emulsion until smooth and creamy.
• Add the oat flour and mix until a dough forms.

  The dough will feel both slightly sticky and dry at the same time – this is normal.
• Divide the dough in half and shape each half into a flattened disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

  Chilling helps the dough hold together when rolling.
• Lightly flour your work surface with oat flour. Roll one disc to about ¼ inch thick with a regular rolling pin.
• Lightly dust the rolled-out dough with oat flour and roll again with an embossed rolling pin to create the design.
• Cut into shapes using your preferred cookie cutter and carefully transfer to the prepared baking sheet.
• Bake for 8-9 minutes, or until the edges are just set.

  Do not overbake – these are meant to stay soft.
• Allow cookies to cool completely on the baking sheet before moving; they will firm up as they cool.
• Store in an airtight container at room temperature.

Notes

 

• Be sure to use gluten-free labeled oats or oat flour if needed
• Dough will feel both slightly sticky and dry—this is normal
• Sift homemade oat flour for best texture
• Do not overbake—cookies will stay soft and firm up as they cool

Nutrition

Serving: 1cookie | Calories: 2812kcal | Carbohydrates: 299g | Protein: 46g | Fat: 164g | Saturated Fat: 91g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 361mg | Sodium: 2851mg | Potassium: 1193mg | Fiber: 20g | Sugar: 105g | Vitamin A: 4198IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 12mg

The post Gluten Free Princess Cookies (Egg Free Shortbread Cookies with Oat Flour) appeared first on The Farmwife Feeds.

Santa cookies and checking livestock are two traditions in this house on Christmas Eve that are my favorite. Our kids are past the Santa age but late at night making sure everything is perfectly placed under the tree I he appreciates the snack!

Easy Gingerbread Sandwich Cookies

Holiday baking should be simple, fun, and festive. That’s where Pillsbury Gingerbread Sandwich Cookies rolled in sprinkles shine. These cookies are not just a treat but a show-stopping centerpiece for your dessert table. This recipe transforms store-bought ingredients into homemade magic, made with Pillsbury pre-made gingerbread cookie dough, creamy Pillsbury vanilla frosting, and a colorful assortment of sprinkles.

Gingerbread cookies’ warm, spiced aroma is synonymous with the holiday season and my favorite holiday flavor. Thankfully, Pillsbury’s pre-made dough makes achieving that festive flavor effortless. Whether you’re short on time or want to avoid the hassle of making dough from scratch, Pillsbury comes in clutch. They’re soft yet sturdy enough to hold the rich, creamy frosting that creates the ultimate sandwich cookie experience.

Ingredients To Gather

• 1 30-ounce package of Pillsbury Gingerbread Cookie Dough
• 2 tubs of Pillsbury vanilla frosting
• holiday sprinkles
• 1 cup flour for rolling out dough

How To Make Pillsbury Easy Gingerbread Sandwich Cookies

1. Preheat your oven to 350°
2. Lightly dust your work surface and rolling pin with flour to prevent sticking.
3. Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies.
4. Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
5. Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
6. Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
7. Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
8. Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.
9. Pour your holiday sprinkles onto a plate or shallow dish.
10. Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Tip, Tricks, Comments and Questions

How Do I Make My Gingerbread Cookies Evenly Thick?

Roll the dough between two sheets of parchment paper to ensure all your gingerbread cookies bake evenly. Use rolling pin guide rings or place two wooden dowels of equal thickness on either side of the dough as you roll it out. This trick guarantees perfectly uniform cookies, which are ideal for making sandwiches.

Can I Use Different Icing Flavors for This Recipe?

Absolutely! Pillsbury Vanilla Frosting is a classic choice, but you can switch things up with Pillsbury Cream Cheese Frosting or even chocolate frosting for a richer flavor. Adding a drop or two of food coloring to the frosting can also make the cookies even more festive. Taking these to a party match the color and sprinkles to the theme!

What Are the Best Sprinkles for Gingerbread Sandwich Cookies?

Holiday-themed sprinkles work best for this recipe. For a traditional Christmas look, look for a mix of red, green, white, and metallic sprinkles. You can add candy shapes like snowflakes, stars, or mini Christmas trees to make your cookies stand out.

How Can I Prevent My Gingerbread Cookies from Spreading?

To maintain the cookie shape during baking, chill the cut-out dough in the refrigerator for 10-15 minutes before placing it in the oven. This step helps the cookies hold their shape and ensures they’re the perfect sandwich size.

Can I Make These Cookies Ahead of Time?

Yes! You can bake the gingerbread cookies up to two days in advance and store them in an airtight container. Then, assemble the sandwiches and roll them in sprinkles the day you plan to serve them for maximum freshness and visual appeal.

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Easy Gingerbread Sandwich Cookies

Have all the fun and flavor with half the work – Pillsbury Refrigerated Gingerbread Cookie Dough, Pillsbury Icing, and festive sprinkles make the best sandwich cookies for Santa and your family.

Calories 468kcal

Ingredients

• 1 30 ounce package Pillsbury Gingerbread Cookie Dough
• 2 tubs Pillsbury vanilla frosting
• holicay sprinkles
• 1 cup flour for rolling out dough

Instructions

Prepare the Dough

• Preheat your oven to 350°
• Lightly dust your work surface and rolling pin with flour to prevent sticking
• Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies

Bake the Cookies

• Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
• Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
• Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Assemble the Sandwich Cookies

• Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
• Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.

Roll in Sprinkles

• Pour your holiday sprinkles onto a plate or shallow dish.
• Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Notes

I used a 2 inch circle cutter for mine and was able to get 60 cookies and made 30 sandwiches. That included just enough dough for me to snack on as well!

Nutrition

Serving: 2sandwich cookies | Calories: 468kcal | Carbohydrates: 97g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 9mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.4IU | Calcium: 19mg | Iron: 6mg

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These are such a fun holiday treat and amazingly simple. They look and taste like you’re a professional cookie baker. Using a really good sugar cookie recipe, a real buttercream recipe and fun sprinkles you will be the hit of the party!

The Christmas Set Plunge Cookie Cutters that I found are adorable. I love that they have character without icing. But any bite-size small cookie cutter will work and will be just as fun to dip in the icing and eat! My favorite sugar cookie recipe for cut-out cookies is from my friend Liz over at Farmwife Cooks – it’s freaking delicious and cookies hold their shape after baking.

Liz’s Sour Cream Sugar Cookies paired with my Buttercream Frosting are a match made in heaven!

I love me some Pillsbury ready-made cookie dough from the refrigerator section so no shame in that game. Just know that it doesn’t hold its shape as well after baking. And using some store-bought icing never hurt anyone it’s the finished product that people are gonna love, not the path you took to get there!

Christmas Cookie Dippers

There are a couple of ways to present these:

• Packaged party favors for school classrooms using disposable lidded containers and treat bags.
• Party treats using a small bar jar or any small container for the icing dipping.

Packaged Party Favors

Classroom, teacher treats, work treats – everyone will love these.

You can use plastic portion cups with lids for the icing and sprinkles than a cute holiday treat bag or box to hold the icing cup and the bite-size cookies. Everything you need for a great homemade Christmas snack is pre-packaged and ready to hand out treats!

Party Treats

I used small ball jars for the icing, making a bunch up and setting them on the table next to a platter of bite-size dipping cookies. You could also go ahead and stack the cookies in the jar on top of the icing.

I used an icing decorating bag to put the icing into the jar. Of course, I added some holiday sprinkles and it’s a super simple party treat that’s easy to make ahead.

Recipe Links Used:

Sour Cream Sugar Cookies from Farmwife Cooks

Buttercream Frosting

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Christmas Cookie Dippers

Cute little holiday sugar cookies perfectly sized for dipping in delicious buttercream icing for a party or classroom treats.

Ingredients

Pre-Packaged Party Favors

• Holiday/Christmas Treat Bag
• small plastic portion cups with lids
• Christmas small bite-size cookie cutters
• favorite sugar cookie dough
• icing - boughten or homemade
• sprinkles
• piping bag - optional

Party Treats

• small jars or containers
• Christmas small bite-size cookie cutters
• favorite sugar cookie dough
• icing - boughten or homemade
• sprinkles
• piping bag - optional

Instructions

Pre-Packaged Party Favors

• Roll out sugar cookie dough, cut with cookie cutters and bake according to cookie recipe - allow to cool
• Make the icing or grab some of your favorite store-bought - using a piping bag or a knife fill the individual portion cups, add some sprinkles, and put the lid on
• Once cookies are cool - place the icing cup in the bottom of the treat bag and carefully place 4 cookies on top and seal the bag
• Can be made ahead and stored in the refrigerator

Party Treats

• Roll out sugar cookie dough, cut with cookie cutters, and bake according to cookie recipe - allow to cool
• Make the icing or grab some of your favorite store-bought - using a piping bag or a knife fill the small jars with the icing, add some sprinkles
• Cookies can be placed in and around the jar to serve or you can put the cookies on a platter and place the jars next to it

Notes

Recipe Links Used:

Sour Cream Sugar Cookies from Farmwife Cooks

Buttercream Frosting

The post Christmas Cookie Dippers appeared first on The Farmwife Feeds.

These are such a fun holiday treat and amazingly simple. They look and taste like you’re a professional cookie baker. Using a really good sugar cookie recipe, a real buttercream recipe and fun sprinkles you will be the hit of the party!

Halloween Sugar Cookie Dippers

The Halloween Set Plunge Cookie Cutters that I found are adorable. I love that they have character without icing. But any bite-size small cookie cutter will work and will be just as fun to dip in the icing and eat! My favorite sugar cookie recipe for cut-out cookies is from my friend Liz over at Farmwife Cooks – it’s freaking delicious and cookies hold their shape after baking.

Liz’s Sour Cream Sugar Cookies paired with my Buttercream Frosting are a match made in heaven!

I love me some Pillsbury ready-made cookie dough from the refrigerator section so no shame in that game. Just know that it doesn’t hold it shape as well after baking. And using some store-bought icing never hurt anyone it’s the finished product that people are gonna love, not the path you took to get there!

There are a couple of ways I like to present these

• Packaged party favors for school classrooms or trick or treaters using disposable lidded containers and treat bags.
• Party treats using plastic cauldrons for the icing

Packaged Party Favors

Classroom, teacher treats, work treats or trick or treaters will all love these.

I used plastic portion cups with lids for the icing and sprinkles then Halloween treat bags to hold the icing cup and the bite-size cookies. Everything you need for a great homemade Halloween snack is pre-packaged and ready to hand out treats!

Party Treats

I used Halloween Mini Candy Cauldron for the icing, making a bunch up and setting them on the table next to a platter of bite-size dipping cookies. You could also go ahead and stack the cookies in the cauldron.

I used an icing decorating bag to put the icing into the cauldron and then piped a little around the edge for a “bubbling witches brew” effect. Of course, I added some Halloween sprinkles and it’s a super simple party treat that’s easy to make ahead.

Recipe Links Used:

Sour Cream Sugar Cookies from Farmwife Cooks

Buttercream Frosting

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Halloween Sugar Cookie Dippers

Fun bite-size cookie treats with icing and sprinkles for dipping!

Ingredients

Pre-Packaged Party Favors

• Halloween Treat Bags
• small plastic portion cups with lids
• Halloween small bite-size cookie cutters
• favorite sugar cookie dough
• Icing - boughten or homemade
• sprinkles
• piping bags - optional

Party Treats

• Halloween Mini Candy Cauldrons
• Halloween small bite-size cookie cutters
• favorite sugar cookie dough
• Icing - boughten or homemade
• sprinkles
• Piping bags - optional

Instructions

Pre-Packaged Party Favors

• Roll out sugar cookie dough, cut with cookie cutters and bake according to cookie recipe - allow to cool
• Make the icing or grab some of your favorite store-bought - using a piping bag or a knife fill the individual portion cups, add some sprinkles, and put the lid on
• Once cookies are cool - place the icing cup in the bottom of the treat bag and carefully place 4 cookies on top and seal the bag
  
• Can be made ahead and stored in the refrigerator

Party Treats

• Roll out sugar cookie dough, cut with cookie cutters, and bake according to cookie recipe - allow to cool
• Make the icing or grab some of your favorite store-bought - using a piping bag or a knife fill the mini cauldrons with the icing, add some sprinkles
• Cookies can be placed in and around the cauldron to serve or you can put the cauldrons around a platter full of cookies and let guests help themselves
  

Notes

Recipe Links Used:

Sour Cream Sugar Cookie from Farmwife Cooks

Buttercream Frosting 

The post Halloween Sugar Cookie Dippers appeared first on The Farmwife Feeds.

On my quest for the perfect gingerbread cut-out dough, I knew I wanted to incorporate sour cream. I don’t know what exactly it does scientifically for the dough but because Liz over at Farmwife Cooks has it in her amazing sugar cookie dough I figured it must do something.

Gingerbread Cut-Out Cookies

So I have to be honest, I don’t like high-maintenance cookie dough. It’s just not my thing, I have very little patience.

That being said……this is kind of a high-maintenance cookie dough. But this one was worth it!

This dough defiantly needs to be refrigerated, preferably overnight. Which, looking at the glass half full, can be a good thing, anything make ahead is a bonus. The traditional molasses component makes this a very sticky dough, but it is so worth it!

I used Wilton Cookie Icing in the bottles on some because it’s easy! Cute decorated cookies don’t have to be hard work!

And of course, you can never ever have too many kinds of sprinkles!

I also cut some smaller guys and simply sprinkled them with powdered sugar. So super easy and delicious!

If your looking for more Christmas Cookie ideas be sure to check out my 

Cookies for Santa Round-Up!

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Gingerbread Cut-Out Cookies

Ingredients

• 1/2 cup butter, softened
• 1½ cups brown sugar
• 1/2 teaspoon salt
• 1 cup molasses
• Tablespoon ground ginger
• 1 egg
• 1 cup sour cream
• 4-6 cups flour, divided
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg

Instructions

• In a mixing bowl with an electric mixer cream the butter, brown sugar and salt
• Add the molasses, ground ginger and egg to your mixing bowl and combine with the creamed butter and sugar until well incorporated
• Add the sour cream and incorporate thoroughly
• Sift, yes please sift, together 4 cups of flour, baking powder, baking soda, cinnamon, cloves and nutmeg together
• Mix into your batter slowly and small amounts at a time until all is combined.
• If your batter feels super super stick go ahead and add an additional cup of flour then as best as you can scrape the sides of the bowl and gather dough into a ball - will still be somewhat sticky - now cover the bowl with plastic wrap and stow it in the refrigerator for at least 4 hours but the longer the better.
• Once dough is chilled roll out in manageable amounts on a floured surface to about 1/2 an inch thick and using your favorite gingerbread shaped cookie cutter cut those cookies out.
• Place cut-out cookies on a parchment-lined cookie sheet - make sure they aren't touching each other.
• Bake in a pre-heated 375° oven for 10-15 minutes, depending on the size of your cookies.

Notes

Recipe Notes:

• Molasses makes this dough sticky, add extra flour if you feel you need to but the longer the dough rests in the refrigerator the more it stiffens up and will be easier to handle
• The small the cookie size the less cooking time so watch that first batch carefully to gauge how long yours will take to cook.
•  

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These cookies are loaded with tons of goodies. The fun thing about these is you can follow the recipe below or make it totally all your own!

Start with the basic cookie recipe and then go nuts! Literally and metaphorically, I crack myself up! Or no nuts if nuts aren’t your thing!

Recipe Notes:

• Feel free to change up the nuts, chips, and add-ins
• I used a 2.5 inch scoop to make giant cookies – you can make them any size you want
• I don’t have any clue why this calls for vegetable oil and margarine but go with it
• There is no butter in this cookie recipe, it’s alright, don’t panic

Giant Kitchen Sink Cookies

I love that these cookies have Rice Krispies in them, they give a little snap, crackle, pop! I add them to my Crispy Chewy Granola Bars and love them in these cookies as well!

These are a hearty cookie and I’m a firm believer that cookies like this make a great breakfast! I mean oats, peanut butter, nuts are all healthy!

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Kitchen Sink Cookies

Everything but the kitchen sink goes into these cookies and they are delicious!

Ingredients

• 1 cup vegetable oil
• 1 cup margarine
• 2 cups brown sugar
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 cups oats
• 2 cups Rice Krispies
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 cup peanut butter
• 12 ounces chocolate chips
• 1 cup chopped nuts I used pecan

Instructions

• Cream the vegetable oil, margarine and sugars - both brown and white
• Beat in eggs and vanilla to mixer and combine completely
• Slowly add in baking powder, baking soda and flour
• Stir in oats, Rice Krispies, chocolate chips and nuts
• Drop by spoonful on a cookie sheet. Bake in a pre-heated 350° for approximately 8 minutes
• I used a large (2.5 inch) scoop to make mine super big - mine took 12-18 minutes approximately to fully bake

Notes

Make these the way your family loves - chocolate chips, pecans, walnuts, peanuts, butterscotch chips, mini M&M's - the list is endless.

The post Giant Kitchen Sink Cookies appeared first on The Farmwife Feeds.

You guys sprinkles speak to my very soul.

They make me smile when I’m not in a good mood, it’s the colors I think. But then I like all colors and shapes, I’m a very visual person so they all catch my attention!

Princess Shortbread Cookies

There are so many recipes out there for shortbread cookies, this one is simply my version. It was ‘created’ out of pure necessity! 

I needed cookies the other day and I was out of eggs. Like for real out of eggs, I’m never out of eggs, this was a first for me! But I needed cookies in a bad way, so shortbread was the obvious answer.

Now I had discovered Princess Flavoring when perfecting my Gluten Free Princess Cookies. I wanted a different flavor other than vanilla or almond – both of which I love and are my go-to’s but I wanted to play around! Princess Flavoring reminds me so much of McDonald Land cookies I ate as a kid. There is a hint of lemon that freshens all the ingredients up.

If these aren’t being eaten warm right out of the oven I love to drizzle them with icing and add more sprinkles!

More Sprinkle Recipes:

• Easy Homemade Donuts
• Funfetti White Chocolate Dipped Pretzels
• Sprinkle Loaded Sugar Cookies

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Princess Shortbread Cookies

A simple sprinkled shortbread cookie perfect for special occasions or an afternoon treat!

Ingredients

• 1 cup butter - firm
• 1/2 cup powdered sugar
• 1/2 cup corn starch
• 2 cups flour
• 2 teaspoons Princess Flavoring
• 2 Happy Tablespoons sprinkles

Instructions

• In a mixing bowl cream the butter with an electric mixer
• Sift together the corn starch, powdered sugar and flour - yes I hate sifting as much as the next but it will be worth it.
• Add the sifted mixture a little at a time to the creamed butter as the mixer is running on low.
• Add the Princess flavoring
• Once all is combined add the sprinkles and mix on low for just enough time to incorporate them.
• Pull the dough together, wrap in plastic wrap and put in the refrigerator for about 30 minutes.
• On a parchment paper-lined cookie sheet place about 1 inch balls of dough spaced out, with the bottom of a glass give each dough ball a light press to flatten.
• Bake in a pre-heated 350° oven for 7-9 minutes.
• Serve as is or allow to cool, drizzle with icing and add more sprinkles.

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Do you ever get in a mood for cookies? Not like a cookie sounds good, but an all-out panic need a cookie fix ASAP?

I do!

My name is Jent and sometimes I need a cookie fix fast.

These are my go to! Mostly because you can eat these straight out of the pan, you really don’t have to wait for them to set up!

No-Bake Cookies

I know these cookies have been around forever but I do feel the need to inform you that they can be addictive. 

For some reason these cookies don’t always set up right. I can never decide if it’s a cooking problem but I mostly think it’s a weather issue. It’s weird, but weather does play an issue in baking so don’t get upset if they don’t always set up, eat them anyway!

More awesome cookie recipes:

• Sprinkle Loaded Sugar Cookies
• Chocolate Chip Cookies
• Cream Cheese Cookies
• Apple Cider Cookies
• Chocolate Crinkle Cookies

This is a great beginner recipe for kids that want to help cook and bake. Measuring the ingredients and helping scoop them out are things that kids love to help with.

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No-Bake Cookies

The ultimate classic that is easy to fix and easy to eat!

Ingredients

• 2 cups sugar
• 2 Tablespoons cocoa
• 1/2 cup milk
• 1/2 cup butter
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 3 cups quick oats

Instructions

• In a medium saucepan combine the sugar, milk and cocoa.

  Bring to a rolling boil, stirring while it cooks.
• Remove from heat and add butter, peanut butter and vanilla - stir until fully incorporated and smooth.
• Fold in all the oats.
• Drop by spoonfuls on waxed paper, parchment paper or a cookie sheet and allow to set up.

Check out my Amazon Storefront for links to my favorite things!

The post No Bake Cookies appeared first on The Farmwife Feeds.

It wasn’t at all an attempt to gather them in one place for my own use!!

{wink wink}

Cookies For Santa Round-Up

Gingerbread Sandwich Cookies from ME!!

Old Fashioned Oatmeal Molasses Cookies from ME!

Sour Cream Sugar Cookies from Farmwife Cooks

Best Sour Cream Cookies from Plowing Through Life

Christmas Wreath Cookies from Back To My Southern Roots

Crockpot No Bake Cookies from Recipes That Crock

Chocolate Thumbprint Cookies from Farmwife Crafts

Hot Chocolate Cookies from The Backroad Life

Crockpot Peppermint Bark from Recipes That Crock

Chocolate Crinkle Cookies from These Old Cookbooks

Christmas Cake Mix Gooey Butter Cookies from Beyer Beware

Gingersnap Cookies from My Fearless Kitchen

Peppermint Rice Krispie Treats from My Fearless Kitchen

Macarons from The Backroad Life

Peanut Butter Kiss Cookies from Chasing Saturdays

Whipped Shortbread Christmas Cookies from Farmwife Crafts

Cookies with Coconuts and Chocolate Chips from Biscuits and Burlap

Oatmeal Raison Cookies from Julia’s Simply Southern

Grandma’s Old Fashioned Peanut Butter Cookies

Cut Out Sugar Cookies from The Country Cook

Cute Christmas Reindeer Cookies from The Country Cook

Santa Meltaway Cookies from Ally’s Sweet and Savory Eats

Soft Batch Christmas Sprinkle Cookies from Ally’s Sweet and Savory Eats

Soft and Chewy No Roll Sugar Cookies {make ahead} from This Farmgirl Cooks

Dainty Log Butter Cookies from These Old Cookbooks

25 cookie recipes from some of the best cooks I know – now if you’ll excuse me I believe I need to test each recipe personally!

The post Cookies for Santa Round-Up appeared first on The Farmwife Feeds.

This sugar cookie recipe is older than me……so old! It is the sugar cookie recipe of my childhood. Literally every time I ate sugar cookies as a kid, no matter who made them, this was the recipe used.

My goal before I turn 50 is to learn to own who and what I am! And you guys, I’m a lover of sprinkles!

All these pics are by the amazing Emily of Stella Imaging. I needed new headshots, wanted new headshots and she blew me away with all the fun of these pictures that were perfectly me!

Lick the spatula, drink the wine and share the cookies!

Sprinkle Loaded Sugar Cookies

Unbeknownst to me until a few years ago there are 2 different types of sugar cookies. Your basic sugar cookie, such as this recipe and a cut out cookie. A cut out cookie holds its shape better when baking and is used for decorating.

For that purpose you are totally gonna want to use my friends Liz’s recipe over on Farmwife Cooks. But for really good classic sugar cookies I got your back, plus mine are loaded with sprinkles! Baked in and on top, seriously!

Can we just take a minute to love on my stacking cookie cooling racks!! I honestly never thought I was a person who needed tiered cooling racks…..I was wrong, so wrong!

And yes that’s icing on my face and I don’t even care!

CHEERS

Love sprinkles as much as me try my Easy Homemade Donuts or my Everyday Wedding Cake!

I not only have a spirit cookie but also a signature cookie – I’m kind of weird like that!

Print

Sprinkles Galore Sugar Cookies

Call them sprinkles or jimmies, these cookies are a classic sugar cookie amped up with sprinkles in them and on top!

Ingredients

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract OR vanilla extract dealers choice
• 2½ cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sprinkles of your choice
• Icing of your choice
• Extra Sprinkles

Instructions

• Cream butter and sugar
• Add egg and extract of your choice, mix
• Combine flour, baking soda and salt in a bowl then add to mixer a little at a time
• Mix until well combined then add sprinkles and stir to mix throughout
• Scoop by teaspoon full onto a cookie sheet and bake in 350° pre-heated oven for 5-8 minutes.

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