Lofthouse Blue Frosted Sugar Cookies, Patriotic, 13.5 oz, 10 ct Sweet
Combine the butter, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Beat on medium speed for about 6 to 8 minutes until soft and fluffy. Stop the motor and scrape down the bowl half way through the mixing time. Add the eggs one at at time, mixing well between additions.
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2 sticks (8 ounces) unsalted butter, room temperature, 1 cup light brown sugar, 1/2 cup granulated sugar. Add the eggs and vanilla to the bowl, then mix for another 2 to 3 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low until just combined. 2 eggs, 1/2 teaspoon vanilla extract.
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Step Two: In the bowl of a handheld mixer or standing mixer with the paddle attachment, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, food coloring, and vanilla extract. Step Three: Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix).
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Add the condensed milk and beat into the butter until well combined. Add the flour and baking powder. Mix into the butter mixture until well incorporated. Cover bowl with plastic wrap and refrigerate for 30 minutes. In the meantime, preheat oven to 325 degrees.
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Mix the Dry Ingredients: In a medium mixing bowl, combine flour, cream of tartar, salt, baking powder, and baking soda. Use a fork or a whisk to thoroughly combine. Set aside. Cream Butter and Sugar: In a large, separate mixing bowl, cream together the butter and sugars using an electric hand or stand mixer.
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Directions. Preheat oven to 400° F. In a small bowl, whisk together the flour, baking powder, and salt. Either in the microwave or on the stovetop, thaw the frozen blueberries until they're soft and jammy. (In the microwave this should take about 30 seconds over high heat, and on the stovetop it should take about 2-3 minutes on medium heat.)
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Preheat oven to 350 F degrees and prepare your baking sheet. Combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour and mix until just combined.
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter pieces, sugar, and blue matcha powder until light and fluffy. Add the egg and vanilla extract. Mix until just combined. Mix and add dry ingredients. In a medium bowl combine the flour, baking powder and salt.
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Step 2: Cream the butter and sugar. In the bowl of a stand mixer with the paddle attachment, cream the softened vegan butter and sugar. Cream until fluffy, and then add in the blueberries. Turn the speed on your mixer up to high, and mix the butter and sugar with the blueberries until fully incorporated, about five minutes.
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Step by Step Directions. Step 1: In a large mixing bowl, cream together the softened butter and confectioners sugar. Add in the almond extract and beat until well combined. Step 2: Gradually add in the flour and beat, making sure there are no streaks of flour visible in the dough.
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For the full printable recipe, see the recipe card below. Step 1: Cream the softened butter, light brown sugar, and white sugar together in a large bowl using an electric mixer until fluffy. Step 2: Using the hand mixer, beat in one large egg, one teaspoon vanilla extract, and blue food coloring.
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Make sure to scroll down to the recipe card for the full detailed instructions! Cream the butter and sugars together. Add in the heavy cream, vanilla extract, and blue food coloring and mix. Mix in the heat-treated flour and salt until combined. Fold in the chopped Oreos, chips ahoy, and mini chocoalte chips, and enjoy!
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In a small bowl, whisk together the flour, baking powder and salt. Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
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Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes.
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