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  • 16 recipes for your Festival Foods Take & Bake Cookie Dough

16 recipes for your Festival Foods Take & Bake Cookie Dough

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Cookie dough on a baking sheet

So many options for the cookie dough you’ll find in our Bakery Department!

Sugar Cookie Dough ideas:

Cut Outs – Roll out dough 1/8” thick on a floured surface and cut shapes. Bake 350°F 7-9 minutes.

M&M Cookies – add holiday or regular M&Ms. Roll or scoop into balls. Bake 350°F   8-10 minutes, optional to dip half in chocolate or to drizzle with chocolate.

Andes Mint Cookies – 1 tablespoon dough wrapped around each chocolate mint candy Bake 350⁰ 8-10 minutes. Cool completely.  Drizzle with icing; add sprinkles while icing is wet so sprinkles stick.

White Chocolate Craisin Cookies – Add white chocolate chips and craisins, take a heaping tablespoon of dough and roll into a ball. Bake 350°F 8-10 minutes.  Cool completely.  Drizzle w/white chocolate.

Party Cookies – Take a heaping tablespoon of dough and roll into a ball, press lightly and press into any variety of the following: mini M&M’s, mini chocolate chips, sprinkles of any color, toffee bits, crushed Oreo cookies, nuts, or any crushed candy bar.

Fruit Pizza – Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes. Mix together 8oz cream cheese, ¼ cup powdered sugar, and 8oz whipped topping. Top with your favorite fruits. Optional melt 1/3 cup apple jelly or apricot jam and brush on as a glaze.

Cookie dough tub

Molasses Dough ideas: 

Gingerbread men or Cut Outs – Roll out dough 1/8 – 1/4”on a floured surface and cut shapes. (the thicker the dough the softer the cookie) Bake 350°F for  10-12 minutes.

Sugar Molasses – Using an ice cream scoop, scoop out the cookie dough into 1-inch balls. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls onto a cookie sheet and gently press down. 3)      Iced Ginger drops – Take a heaping tablespoon of dough, roll into a ball and then press down just a little.  Bake and cool. Frost or drizzle with white icing.

Peanut Butter Cookie Dough ideas:

Peanut Butter Blossoms – Take a heaping tablespoon of dough, roll into a ball and then roll into sugar.  Bake 350⁰ 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.  Optional use chocolate stars.

Chewy Surprise Peanut Butter Cookies – Shape heaping tablespoon of dough around a Milk Dud so it is completely covered. Roll balls in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

Peanut Butter & Jam Cookies – Take a heaping tablespoon of dough, roll into a ball and then roll into sugar. Press thumb print in middle and fill with favorite jam or preserves.

Peanut Butter and Chocolate Cookies – Add ¼ cup cocoa to every 2 pounds cookie dough.

Peanut Butter Cup Cookies – Shape dough into balls and place each ball into an ungreased mini muffin pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Chip Dough ideas:

Dipped or drizzled – Make cookies with a small scoop, Bake at 350°F for about 10-12 minutes. After cooling cookies, place on cold cookie sheet lined with Parchment paper. Melt chocolate chips. Dip half cookie or drizzle with a fork or spoon.

M&M Cookies – Add M & M’s to dough for extra color.

Nutty Gourmet – Take a heaping tablespoon of dough, roll into a ball and press into nuts such as Pecans or Walnuts. Drizzle with chocolate for that extra touch.

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