Endless COOKIE Variation Recipe

One Soft Cookie Recipe - Endless Variations

#Low Sugar/Sodium #Best Margarine Sugar Cookie #Gluten Free

If your like me you get tired of finding all those recipes for each cookie different cookie recipe... Now I just use this one and add in my own variations thanks to Country Crock®. See what you can create.

Original photo courtesy of Country Crock® Cookie Recipe Artwork by LazsRealm

Make It Yours Low Sugar Cookies with Mix-Ins

Ingredients:

1 cup Country Crock® Buttery Sticks
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
Your choice of mix-ins

Directions:

Preheat oven to 375°.
Mix Country Crock® Buttery Sticks, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed.
Stir in flour, baking powder, salt and baking soda until blended.
Add your favorite mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations below.
Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.
Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

TIP: To change it up - try one of the following delicious variations and bake as directed in thee above recipe.

Cookie Hugs and Kisses - Immediately after removing cookies from oven, press a Hersheys chocolate kiss or Hersheys chocolate hug into center of each cookie. For Holidays, drizzle with Glaze* tinted with red or green food color. Makes 3 1/2 dozen.

Double Chocolate Mint Chip - Stir in 3 Tbsp. unsweetened cocoa powder until blended. Add 1 pkg. (12 oz.) semisweet mint chocolate chips. Makes about 3 dozen.

Mini Rainbow Chip - Stir in 1 pkg. (12 ounces) semisweet rainbow chips. Makes about 4 1/2 dozen.
Chocolate Chip - Stir in 1 pkg. (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.

Oatmeal Raisin - Reduce flour to 1 1/2 cups and stir in 2 1/4 cups old-fashioned oats, 2 teaspoons ground cinnamon and 1 cup raisins. Makes about 4 dozen.

Confetti - Stir in 1/4 cup confetti sprinkles. After cooling, double the Glaze Recipe*, then spread over tops of cookies and sprinkle with an additional 1/3 cup sprinkles. Makes about 4 dozen.

Bacon Chocolate Chip - Stir in 1 pkg. (12 ounces) semisweet chocolate chips and 1/2 cup crumbled crisp-cooked bacon. Makes about 4 1/2 dozen.

Blueberry Lemon Muffin Cookies - Stir in 1 1/2 cups fresh blueberries and 1 tsp. grated lemon peel. After cooling, drizzle with Lemon Glaze*. Makes about 4 1/2 dozen.

Chocolate Candy & Potato Chip - Stir in 2 cups candy-coated chocolate candies and 2 cups crushed potato chips. Makes about 5 dozen cookies.

Chocolate Cherry - Stir in 1 bar (4 oz.) semisweet chocolate, chopped, 1 cup dried cherries, chopped, and 3/4 tsp. almond extract. Makes about 4 dozen.

Chocolate Chocolate Chip - Stir in 3 Tbsp. unsweetened cocoa powder until blended. Stir in 1 pkg. (12 oz.) semisweet chocolate chips. Makes about 4 1/2 dozen.

Coconut Lime Glazed - Stir in 1 cup toasted shredded coconut, 1 Tbsp. grated lime peel and 1/2 tsp. coconut extract. After cooling, top with Lime Glaze* and additional toasted coconut, if desired. Makes about 4 dozen.

Cranberry Orange Walnut - Stir in 1 cup dried cranberries, 1/2 cup chopped toasted walnuts, and 1 tsp. grated orange peel. Makes about 4 1/2 dozen.

Double Chocolate Toasted Almond - Stir in 1 bar (4 oz.) bittersweet chocolate, chopped, 1 bar (4 oz.) white chocolate, chopped and 1/2 cup toasted slivered almonds. Makes about 4 dozen.

Orange Rosemary - Stir in 1 Tbsp. grated orange peel and 1 Tbsp. finely minced fresh rosemary (or 1 tsp. dried crushed rosemary). Makes about 3 1/2 dozen.

PB & J - Stir in 3 Tbsp. extra crunchy peanut butter. Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon, drizzle with 1/2 cup semi-sweet chocolate chips, melted, and fill with strawberry jam. Makes about 3 1/2 dozen.

S'mores - Stir in 3 (1.55 oz. each) milk chocolate candy bars, chopped. Chop 3 additional (1.55 oz. each) milk chocolate candy bars. Immediately after removing cookies from oven, top each cookie with the additional chopped chocolate and mini marshmallows (about 1 cup). Return cookies to oven and bake just until chocolate begins to melt, and marshmallows begin to soften, about 30 to 45 seconds. Makes about 5 dozen.

Soft & Cakey Lemon Bars - Line 15.25-inch x 10.25-inch rimmed baking sheet with foil leaving 2-inch overhang on short ends. Evenly spread cookie dough into prepared pan. Bake 18 to 20 minutes or until lightly golden. Cool on wire rack in pan 10 minutes. Using foil overhang, lift cookie from pan and cool completely on wire rack. Top with 1 cup store bought lemon curd and cut into 36 bars. Makes 3 dozen.

*Glaze: Combine 1 cup confectioners sugar with 4 tsp. warm water in a medium bowl and stir until smooth.
Lemon Glaze: Prepare Glaze and stir in 2 tsp. grated lemon peel. Drizzle over tops of cookies.
Lime Glaze: Double Glaze and stir in 4 tsp. grated lime peel. Spread over tops of cookies.

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