Best 19 Ribbon Cookies Recipes

RIBBON OR SWIRL COOKIES

Steps:

• For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
• Evenly position racks in the oven, and preheat to 325 degrees F.
• Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
• Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
• Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
• Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
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BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BLUE RIBBON CARROT CAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 22-24 minutes or until golden brown.
• Transfer cookies immediately to a cool surface with a spatula.

BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
• Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.

CRANBERRY CHERRY ICEBOX RIBBON COOKIES

Steps:

• In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
• Transfer the mixture to a small, heavy saucepan.
• Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
• Let stand until cooled slightly. Stir in the almond extract.
• Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
• DOUGH:.
• In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
• Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
• Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
• Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.

RIBBON ICEBOX COOKIES

Steps:

• Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

FINNISH RIBBON COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 375. Cream butter and sugar until light. Beat in yolk, vanilla and lemon zest. In a separate bowl, stir together the flour and salt and gradually add to the butter mixture, blending thoroughly. If the dough is too soft to handle, chill for 10 to 15 minutes. Divide dough in 3 even pieces, then roll each piece into ropes about 3/4 inch in diameter. Place the ropes 2 inches apart on ungreased baking sheets. Using your little finger, press a long groove down the center of each rope, taking care not to press all the way down to the sheet. Bake cookies for 10 minutes. Remove the sheets from the oven and carefully spoon the jam in the grooves down the center of each cookie. Return the baking sheets to the oven for 5 to 10 minutes until the cookies are firm to the touch and light golden brown. While the cookies are baking, mix the powdered sugar with 1 tablespoon water until smooth. As soon as the cookies come out of the oven, drizzle each ribbon with the glaze. Immediately cut the cookies at a 45 degree angle into 1 inch lengths. Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely.

ITALIAN RIBBON COOKIES

Steps:

• Preheat oven to 350 F and grease three (13" x 9") metal baking pans.
• Line bottom of each with wax paper - letting it extend at two opposite ends - and grease paper.
• Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.
• Transfer to a large bowl and add butter.
• Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well.
• Beat in flour and salt on low speed.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff).
• Fold in remaining whites thoroughly.
• Cook's note: Do not make this dough ahead of time.
• Divide dough into thirds (about 1 1/2 cups each).
• Stir green food coloring into one third and red food coloring into another, leaving one third plain.
• Spread each dough separately into a pan.
• (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total.
• Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary.
• Peel off wax paper and cool completely.
• Line a large shallow baking pan with wax paper and slide green layer into it.
• Spread half of jam evenly over green layer and carefully top with plain layer.
• Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary).
• Cover with plastic wrap and weigh down with a large cutting board or baking pan.
• Chill at least three hours.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water.
• Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer.
• Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows).

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
• Add soda and salt, then sift in flour. Stir, but do not overmix.
• Fold in chocolate chips.
• Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

BLUE RIBBON PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, both sugars, egg and vanilla.
• Sift together all the dry ingredients; blend into creamed mixture.
• Shape in 1 inch balls; roll in granulated sugar.
• Place 2 inches apart on a ungreased cookie sheet.
• Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
• Bake at 375 degree oven for 10 to 12 minutes.
• Cool slightly; remove from pan.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• 1. In a medium bowl; Whisk together flour, soda and salt. Set a side.
• 2. In a large bowl; Using a mixer; Mix softened butter and both sugar's until it forms a grainy paste. Add eggs and vanilla; mix until light and fluffy.
• 3. Add flour mixture and chocolate chips; mix on low speed until it's just mixed. Do not over mix.
• 4. Drop by rounded tablespoons unto ungreased cookie sheet, place 2 inches apart. Bake at 300 degrees; 20-25 minutes or until golden brown. Transfer immediately unto cooling rack.

BLUE RIBBON FRUIT COOKIES

Steps:

• Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
• Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
• In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
• Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• 1. Preheat over to 300 degrees
• 2. IN a medium bowl whisk together flour, baking soda, and salt. Set aside. IN the bowl of an electgric mixer blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed slowly add the flour mixture and then the toffee bits. Mix until just blended, don't overmix.
• 3. Place ground almonds in a small bow. Using hands roll balls of dough into l" to 1-1/2" balls (I use a one ounce scoop, then roll in the ground nuts. Place on cookie sheets several inches apart. BAke App. 22 minutes. Take out of oven and let cool a couple of minutes and place on cooling rack (I just put them on top of wax paper on my granite island and works perfect).
• 4. Melt the chocolate and veg oil in a double boiler. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in the freezer or refrigerator until chocolate is firmly set. If you don't set the chocolate you gotta some messy cookies!

RIBBON COOKIES

Steps:

• Preheat oven to 350 degrees. Combine first 5 ingredients. This will make a loose batter. Divide into 3 equal parts. Add 8 drops of red food coloring to one part, 8 drops of green to a second part and leave the third part uncolored. Place each part into a seperate, very lightly greased 11 1/4 by 7 1/2 by 1 1/2 inch pan. (I use foil pans found in the grocery store). Bake each part 8-12 minutes until spongy, but not wet. Do not let dry out or brown. Cool. Place red layer on wax paper or parchment paper. Spread a light layer of jam over cake. add yellow layer of cakeon top and spread with a light layer of jam. Top with green layer. Refrigerate for about 1 hour. Melt chips with oil on a low setting in microwave. Stir to blend. Spread 1/2 of mixture onto cake. Refrigerate intil firm. Flip cake and spread remaining chocolate on the other side. Refrigerate until firm. When the chocolate has hardened, use a sharp, unserrated knife to trim the edges. Cut the cake into 1 inch squares.

MANGO FUDGE REFRIGERATOR RIBBON COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough., Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers., Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets., Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.