Yummy filled Sugar Cookies!

I use this easy Sugar Cookie recipe for drop cookies, sprinkle cookies, and filled cookies!
For filled cookies, use a mini muffin tin. This recipe makes 48 cookies

ALL COOKIES BAKE FOR 10 MINUTES AT 350*

 2 3/4 C. Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder

1 c. butter, softened
1 1/2 c. White Sugar
1 Egg
1 Tsp. Vanilla Extract

Preheat oven to 350*

In small bowl sift together flour, Baking Soda and Baking Powder and set aside.

In large bowl cream butter and sugar together. Add egg and vanilla, mix on medium until smooth.

Slowly add the flour to the butter and sugar mixture.

For CANDY Filled Cookies -

If your making candy filled cookies, use the dough right away. Make a 1 inch ball and flatten it in the palm of your hand, take your candy (I use rolos), and then shape the cookie dough around the candy, and place in the greased mini muffin tins.

OR

Roll into 1" balls, and drop into tins - bake 10 minutes, and as soon as you pull them out of the oven, press the candies into the top of the cookies.

Pull out and let cool for 2 minutes, then remove and place on wire racks. When completely cool, store in air tight container.


For Cookies filled with Jam, Spread, or Pie filling -

If your filling your cookies with Jelly, a spread, or a pie type filling, roll the cookie dough into 1" balls and drop into the greased tins.

Bake 10 minutes.
Pull out from oven, and immediately use a tart press to put a 1/4" - 1/2" deep hole on the top of the cookie.
I use 1/4" for Jelly or Spread (I use Nutella!), and /2" for Pie fillings.

At this point, you can let cool, and store until you are ready to serve.

When filling, you can just use a butter knife to plop a dollop of your filling on the hole, of for a spread, or icing filling, you can use a pipping bag.


Fresh out of the oven -
From left to right - Rolo topped cookies, Rolo filled cookies, Nutella filled cookies.

- Patty
The All-in-One Parent on FaceBook