- 1 cup unsalted butter , room temperature
- 2/3 cup + 3 tablespoons granulated sugar , divided
- 2 cups + 1 tablespoon all-purpose flour , spooned and leveled
- 1 teaspoon vanilla (optional, but recommended)
- rainbow sprinkles or nonpareils(optional, but recommended)
- Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. (It will be a little gritty – that’s ok.)
- Add in flour and blend well (then blend in the vanilla, if using.)
- Using a cookie scoop, roll the dough into 1-inch balls.
- Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
- With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. They will look pretty small in circumference, but they will spread a bit to a normal size cookie.)
- Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
- Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don’t skip this step!) Then eat or transfer to a cooling rack to cool completely.
Can this recipe be used for cut-out cookies? Unfortunately, no. Since the recipe doesn’t include any eggs, the dough doesn’t bind well enough and the cookies could end up crumbling when you use a cookie cutter.
Can these be frosted? Yes, you can definitely frost these with royal icing or drizzle a simple icing on top. Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency. Drizzle and allow to set.
Decorate with sprinkles or nonpareils: Feel free to gently press some sprinkles or nonpareils onto the cookies before baking them.
How many calories in a sugar cookie? One of these sugar cookies is only 90 calories. Great with a cup of coffee.
- Use a cookie scoop: Using a small cookie scoop is best for ease and cookie uniformity, so they all cook at the same rate.
- The thickness matters: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. (They will look pretty small in circumference, but they will spread to a normal size cookie.)
- Leave space in between: Cookie dough should be placed on the cookie sheet at least 2 inches apart, because they do spread while baking.
- Cool properly: After baking, these cookies need to remain on the cookie sheet for at least 10-15 minutes before moving them to cool completely, because they are fragile at first. Once cooled, though, they’re sturdy.
PREP TIME 15 minsCHILLING TIME 1 hrTOTAL TIME 1 hr 15 minsCOURSE DessertCUISINE AmericanSERVINGS 10 servingsCALORIES 246 kcal
- Blender or Food Processor
- Loaf Pan or Ice Cream Container (optional)
- 2.5 Cups Frozen Pineapple Chunks
- 13.5 FL OZ Can Full-Fat Coconut Milk
- 13.5 FL OZ Can Unsweetened Coconut Cream
- Place coconut milk and coconut cream in the fridge overnight to cool.
- When ready to make, scoop out the coconut cream from the can of coconut cream and coconut milk, keeping the clear liquid to the side until step 4. Place the thicker cream into the blender/food processor.
- Add the frozen pineapple.
- Add ¼ cup of the cold liquid from the coconut cream into the blender/food processor. (Alternatively, use water or coconut water).
- Blend in 30-second intervals, removing the lid to push down the liquid back towards the blades. (May take a few times, but be patient, it will get thick like a smoothie bowl)
- Once smooth, remove blades and serve immediately for soft-serve texture.
- If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.
Optional Scooping Texture
- Carefully transfer the ice cream into a metal loaf pan or ice cream container.
- Cover with plastic to touch the top of the ice cream. Wrap once more with aluminum foil.
- Place in the freezer.
- Freeze for at least 45-60 minutes for a scooping texture.
- DO NOT FREEZE MORE THAN 3 HOURS.
NOTE: This ice cream is intended to eat as soft-serve texture. If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.FOR SCOOPING: For scooping texture, move soft-serve ice cream into a loaf pan or ice cream container. Cover with plastic wrap to touch the mixture and then cover with aluminum foil. Leave in freezer for 45-60+ minutes until scooping texture. DO NOT FREEZE MORE THAN 3 HOURS. It will become a very hard texture and will be difficult to scoop. If you freeze for too long, you can microwave at 30-second intervals until easier to scoop, or let de-thaw for 45-60 minutes on the counter.
1small ripe avocado, pit removed
5Tbsp. fresh lime juice
Tiny pinch of kosher salt
Scoop avocado flesh into a blender and add lime juice, sugar, salt, ½ cup ice cubes, and 2 cups cold water. Purée until smooth; blend in another splash of water if mixture is too thick. Pour into glasses, filled with ice if desired.
1 HR 5 MIN
This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake.
cans (21 oz each) cherry pie filling
box Betty Crocker™ Super Moist™ devil’s food cake mix
cup butter, melted
Whipped topping or vanilla ice cream, if desired.
Heat oven to 350°F. Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
I add a few stripes of chocolate or cherry syrup(like you make flavored milk with) to make it look nice.
Add a few of your fav nuts to top for the crunch! I like pecan pralines.