Press the dough into a parchment-lined baking dish and bake until the edges are golden. Sarah recommends pulling the bars out of the oven when the middle is still a bit gooey. Let cool completely.

Skip re-rolling the scraps. Re-rolling leftover dough changes the cookies’ flavor and texture, so Lewis advises against it. If you can’t bear to toss the scraps, bake them anyway, crumble them, and ...

Royal icing for Cookie Decorating is the secret weapon for cookie artists. This simple icing creates a smooth, hard finish, perfect for intricate piping, lettering, and floodwork designs on cookies ...

This homemade butterscotch frosting is rich, smooth, and made with dark brown sugar, butter, and cream. It comes together in ...

LITTLE ROCK (KATV) — Chef Shane Henderson with Ben E. Keith shares his sugar cookie recipe in time to make for Santa Claus. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl ...

1 1/2 c. For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and orange zest. Beat on medium speed until smooth, then add the eggs ...

Need a foolproof sugar cookie recipe that also happens to be gluten-free? Try these spiced pecan sugar cookies from ...

Tangy chocolate sour-cream icing for cake; learn to blend chocolate, sour cream and icing sugar into a smooth, versatile ...

It's hard to beat the combination of cinnamon and sugar. The sweet and spicy duo is a go-to for toast, it's at the heart of cinnamon rolls and is a classic addition to coffee cakes. And although ...