Best 5 Cookie Mold Sugar Cookies Recipes

COOKIE MOLD SUGAR COOKIES

Steps:

• Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.

SUGAR COOKIES FOR CERAMIC COOKIE MOLDS

Steps:

• With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
• Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
• Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
• While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
• Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
• Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
• Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
• HELPFUL HINTS.
• Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
• If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
• If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
• Chill the cookie mold as well to ease in the release of the cookie.
• If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.

DECORATED SUGAR COOKIES

Steps:

• Painted Royal Icing Cookies: Bake a couple of extra practice cookies from the scraps of dough to test paint colors and techniques on.
• Use a pastry bag with a small round tip or a zip top bag with a corner snipped off to outline and then cover the cookie with royal icing. Allow royal icing covered cookies to dry 24 hours before painting.
• For painting the background of the cookies, dilute food colors with water until desired color is achieved. (Test color on one of your practice cookies.)
• To add outlines and details, use concentrated food color or edible food color pens.
• While the "paint" is still wet, sprinkle with edible glitter to add an extra sparkle to your cookies.
• Candy Melts Molded Cookies: You can use either heat resistant or non-heat resistant molds for these cookies. Heat resistant molds can filled with the cookie dough and baked in the oven. Non-heat resistant molds can be used to mold the cookie dough only. If you are using non-heat resistant molds, make sure you are using cookie dough that won't spread too much in the oven.
• Paint melted candy melts into the details of the mold. Allow the detailed areas to harden. Fill in the mold with a background color, making sure that you can't see through the mold when you hold it up to a light. Be careful not to overfill the mold with the candy melts. If you fill the mold completely, the candy top will not fit snugly against the cookie base. Place the filled molds in the freezer until the candy is cold. Remove the molds from the freezer and carefully release the candy. Secure the top to the cookie with a dab of melted candy melts.
• Luster dust brushed on the candy tops adds a beautiful sheen to your cookies.
• Tinted Royal Icing Cookies: Outline the area of the cookie to be covered using a pastry bag with a small round tip or a zip top bag with the corner snipped off and quickly fill-in the center of the cookie with royal icing.
• When icing sets, outline and fill-in adjoining areas with additional colors of royal icing.
• Details can be piped on in complementary or contrasting colors of royal icing after the base color has hardened.
• Fondant Molded Cookies: You can use either heat resistant or non-heat resistant molds for these cookies. Heat resistant molds can filled with the cookie dough and baked in the oven. Non-heat resistant molds can be used to mold the cookie dough only. If you are using non-heat resistant molds, make sure you are using cookie dough that won't spread too much in the oven.
• Using the same molds you used to bake the cookies to decorate these cookies. Lightly dust the mold with powdered sugar and press fondant into the molds. Using a small offset spatula carefully remove the fondant. Secure the fondant to the cookie using a small bit of buttercream icing.
• You can create detail in the fondant covered cookies by using different colors. Press small bits of fondant into the details of the mold you want to highlight and then fill in with a background color.
• Luster dust applied to the fondant adds an extra special sparkle to your cookies.
• The fondant can be painted with food coloring or with edible food color pens to add extra details to the cookies.

CERAMIC MOLD COOKIES

Steps:

• Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
• In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

MOLDING DOUGH COOKIES

Steps:

• Work time is an estimate. Mixing the dough requires little or no time, it's the roll out and cutting that is time consuming.
• Combine all ingredients except flour.
• Note here: 1/3 Less Fat Cream Cheese or Neufachtel is fine, but fat free doesn't work as well. Also, while most cooks agree Philadelphia is the best cream cheese, this recipe is not as temperamental as cheese cake recipes so off brand cream cheese works fine.
• Stir by hand until well blended. Add flour, stirring until dough forms a ball. Knead in a bowl or on a floured surface, 1-3 minutes, adding additional flour until smooth and pliable, and not sticky.
• Roll out or press into 1/4 inch thick (or however thick you prefer your cookies to be)rectangle on floured surface and cut into shapes with favorite cookie cutters. Or, the dough can be shaped by hand. Mom made little "nests" at Easter and filled then with white frosting, green coconut, and egg shaped M&Ms. The dough can also be pressed into candy molds, removed and baked into those shapes.
• Bake at 350 on ungreased cookie sheets until edges are light brown. 5-10 minutes. Don't over bake. Remove carefully from cookie sheets. When cool, ice as desired, or leave plain.