American Girl Cookies. American Girl

teaspoons vanilla extract

      MAKES 12 COOKIES

      25

      MAKES ABOUT 18 COOKIES

      In a medium bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla and beat until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until blended.

      Lightly dust a clean work surface with flour. Using the rubber spatula, scrape the dough out onto the work surface, then shape it into a disk with your hands. Wrap the disk in plastic wrap and refrigerate for 30 minutes.

      Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

      Dust your work surface with flour and set the dough on the surface. Roll out the dough to ¼-inch thickness. Using a pizza cuer and a ruler, cut the dough into 4-inch squares, then cut each square in half diagonally into triangles. Transfer to the prepared cookie sheet, spacing them about 1½ inches apart. Bake until the edges of the cookies are golden brown, 12 to 14 minutes. Remove the sheet from the oven and set it on a wire rack. Let the cookies cool.

      Place the chocolate chips in a medium microwave-safe bowl. Microwave on high power, stirring every 30 seconds, just until the chips are melted and smooth. Dip each cookie halfway into the melted chocolate, then let the ex-cess chocolate drip back into the bowl. Carefully place the cookie back on the cookie sheet and sprinkle the chocolate-coated side with rainbow sprinkles. Let stand at room temperature until the chocolate has set, then serve.

      2 cups all-purpose flour½ teaspoon salt

      1 cup (2 sticks) unsalted buer, at room temperature½ cup sugar2 teaspoons

      vanilla extract

      1 (12-ounce) bag (2 cups) semisweet or biersweet chocolate chipsRainbow sprinkles, for decorating

      Choolat-Died Bue Cooki Triangle

      Invite a few friends over to make these rich, buery cookies dipped in chocolate and decorated with festive sprinkles. Make sure to let the chocolate set up before serving the cookies, or else be prepared for messy fingers!

      26

      Tasty toingInstead of using sprinkles, try topping these cookies with chopped candy canes, toasted nuts, or pretzels.

      Snikeroole

      These cookies with a silly name are seriously scrumptious. They’re what happens when balls of sugar cookie dough are rolled in cinnamon-sugar before baking. For extra yumminess, serve these so and chewy goodies with ice cream or mugs of hot cocoa.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

      In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and 1½ cups of the sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended.

      In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon.

      Scoop up 1 rounded tablespoon of dough. Scrape the dough off the spoon into your palms and roll the dough into a ball. Drop the ball into the cinnamon- sugar and roll it around to coat it completely. Place the ball on a prepared cookie sheet. Continue scooping, shaping, and rolling the dough in the sugar, spacing the balls about 3 inches apart on the cookie sheets.

      Bake 1 cookie sheet at a time until the edges of the cookies are lightlybrowned but the tops are barely colored, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

      2¾ cups all-purpose flour1 teaspoon baking powder¼ teaspoon salt

      1 cup (2 sticks)

      unsalted buer,

      at room temperature1¾ cups sugar

      2 large eggs

      2 teaspoons

      vanilla extract1 teaspoon ground cinnamon

      MAKES ABOUT 36 COOKIES

      30

      Choolat Browni Cookie

      An ooey-gooey cookie combined with a so, fudgy brownie? Yes, please! Serve these easy-to-make sweets with glasses of cold milk or tucked into bowlfuls of vanilla ice cream.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

      In a small bowl, whisk together the flour, baking powder, and salt. In a medium saucepan, combine the buer and chocolate. Set the pan over low heat and stir constantly until the mixture is smooth. Don’t let it get too hot! Remove the pan from the heat and let it cool for about 10 minutes.

      Add the brown sugar, eggs, and vanilla to the chocolate mixture and whisk until well blended. Stir in the flour mixture until blended. Refrigerate the dough in the saucepan for about 5 minutes.

      Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 1½ inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are set but the centers are still slightly so, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

      ½ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt4 tablespoons

      unsalted buer

      12 ounces (about 1 cup)semisweet or biersweet chocolate, chopped

      ¾ cup firmly packed

      light brown sugar

      2 large eggs

      1 teaspoon vanilla extract

      MAKES ABOUT 36 COOKIES

      31

      Sugar

      Cookie-Tastic

      Sugar Cookie Cutout