Rodelle Holiday Cookie Campaign
OMG Guys, I know it’s been a while but I’m popping in to share two things. A new recipe and link to the Rodelle Ambassador page where you’ll be able to access ALLLLL of the other Holiday Cookie recipes from my fellow Ambassadors. I’d also like to announce that we are doing a Rodelle Giveaway and one of you lucky winners will win the following:
Giveaway Prizes
- (1) 4oz Pure Vanilla Extract
- (1) 8oz All-Natural Vanilla Paste
- (1) 8oz Gourment Baking Cocoa
- (1) 2oz Almond Extract
If you’d like to enter please head over to my Instagram @Margaritasontherocks and follow the entry rules. Good Luck!
Easy BUT Fancy Christmas Cookies: Semi-Homemade Holiday Cookies
Ok, now on to this recipe. I’m not the best baker in the world but when it comes down to it I know how to get things done quickly and with little to no work. This is literally one of those recipes where it takes minimal effort but EVERYONE will swear you spent hours in the kitchen. Trust me…no one will know these cookies aren’t 100% made from scratch. All you need is a package of Sugar Cookie Mix, our trusty Rodelle Pure Vanilla Extract, 1 Large Egg, and 1 Stick of Unsalted Butter. All the ingredients get mixed together, use your cookie scoop or spoon to divide your cookie dough, roll them into a ball, and chill for about 15 minutes before baking. I’ll walk you through the full list of ingredients & instructions below. Scroll on down and let’s get started!
Easy Cookie Recipe
Cheesecake Crème Brûlée Sugar Cookies w/ Rodelle!
Ingredients
Cookie Ingredients
- 1 Stick Unsalted Butter
- 1 Large Egg
- 1 Tbsp [Rodelle Pure Vanilla Extract
- 1 (17.5 oz) Packaged Sugar Cookie Mix
Cheesecake Filling
- 2 tsp Rodelle Pure Vanilla Extract
- 4 oz Cream Cheese
- 1-1/2 cup Powdered Sugar (Dependent on desired consistency)
Additional Ingredients
- 1/4-1/2 cup Granulated Sugar
- Sprinkles (Optional)
All Ingredients Should Be Room Temperature!
Instructions
Cookie Instructions
- Preheat oven according to package directions.
- In a lare mixing bowl cream room temperature butter and large egg until fluffy. (Hand or Stand Mixer Works Best)
- Add Rodelle Pure Vanilla Extract, packaged cookie mix, and flour. Mix until well blended and mixture no longer sticks to sides of the bowl or pulls away from sides of the bowl easily.–Dough also shouldn’t stick to fingers/hands.
- Use a cookie scoop or spoon and form 18-20 uniform-sized balls. Flatten slightly and add sprinkles to the border of the cookie if desired.
- Bake according to package directions or until cookies are fully cooked with a soft gooey center.
- Remove from oven and use the bottom of a round glass to make an indentation on the top/center of the cookie.
- Once indentations are made let sit for a couple of minutes before moving to a cooling rack to cool completely (cool for about 10-15 minutes)
Cheesecake Filling Instructions
- In the same mixing bowl (cleaned) add room temperature cream cheese, Rodelle Pure Vanilla Extract, and Powdered Sugar.
- Mix on medium speed for 3-5 minutes until fully combined and smooth. Set aside and chill until cookies are ready to be filled.
- Remove cheesecake filling from the fridge and give it a quick mix by hand before adding it to the cookies.
- Use a piping bag or spoon to fill the tops of the cookies. Make sure to spread the mixture evenly so the surface is flat.
- Once the cookies are filled add the granulated sugar to the tops of the cheesecake filling and cover evenly.
- Now, if you have a torch please feel free to use it. If not you can also use a heated spoon to carmelize the sugar. (Youtube Tutorial) I’m using this method because unfortunately, I’m out of butane fuel. It works either way 🙂
- Once the sugar is caramelized on all cookies you can set them aside to completely cool before placing them in the fridge to stay fresh. (Place in an airtight container)
- If serving immediately that’s fine too. Just make sure the caramelized tops won’t burn your family/guests.
- Viola! That’s it! Enjoy 🙂
