Be clever in the kitchen with these 11 cookie creations!

1. In a large bowl, cream the butter, granulated sugar, salt, and vanilla extract together until smooth. Add the eggs and mix until well combined.
2. In a small bowl, whisk together the baking powder and milk.
3. Add the flour to the wet ingredients and mix until your dough begins to come together. Add the milk mixture and continue to mix until everything is well combined.
4. Wrap the dough in a sheet of parchment paper, and chill for at least one hour.
5. Working on a lightly floured surface, roll out the dough to your desired thickness and use cookie cutters to cut out shapes, or shape it as you wish!
6. Bake at 350° for 10-12 minutes. Let cool and enjoy!

1. In a large bowl, whisk together the flour, corn starch, salt, and cocoa powder.
2. In another large bowl, cream the sugar and butter together. Add the egg and vanilla extract and mix until combined.
3. Add the flour mixture to the wet ingredients and mix until the dough comes together.
4. Transfer the dough to a sheet or parchment paper, and roll out until about ¼ inch thick. Cover with a second piece of parchment paper and chill for at least one hour.
5. Use a cookie cutter to cut out your shapes.
6. Bake at 350° for 10-12 minutes.

1. Prepare No-Spread Sugar Cookie Dough. Add 3-4 drops of red food coloring and mix until the dough is a consistent pink color.
2. On a lightly floured surface, roll out the dough until about ¼ inch thick. Cut the dough into even strips about ¼ inch. wide and 9 inches long.
3. Taking 3 even strips of cookie dough, pinch the top ends together and braid all the way down, pinch the bottom of the braid to secure. From the bottom end, roll upward towards the center of the braid. Then wrap the remaining end of the braid around the rolled portion to form the rose shape.
4. Bake at 350° for 8-10 minutes, or remove from the oven before edges begin to brown.

1. Prepare the brownie mix according to the instructions.
2. Prepare No-Spread Sugar Cookie Dough. Add 3-4 drops of food coloring of your choice. This will be the color of the cookie petals on your brookie blossoms.
3. On a lightly floured surface, roll out the colored cookie dough to about ¼ inch thick. Use a flower shaped cookie cutter to punch out your cookies.
4. Place your flower cookie cutout in a standard sized muffin tin. Fill each cookie flower cup with brownie batter.
5. Bake at 350° for 14-16 minutes. Let cool and enjoy!

1. Prepare No-Spread Chocolate Sugar Cookie Dough.
2. Use a 2-3 inch circle cookie cutter to cut out the cookies. Place the cookie cutouts on a parchment lined baking sheet.
3. Top each cookie with 1 piece of white baking chocolate.
4. Bake at 350° for 8-10 minutes.
5. As soon as the cookies are removed from the oven, transfer the cookies to another parchment lined baking sheet. Working carefully, use the back of a spoon to spread the melted white chocolate over the top of the cookie. The cookie will still be warm at this point, so be sure to work gently and not to tear into the cookie.
6. Add sprinkles to the top of each white chocolate topped cookie. Let cool and enjoy!

1. Prepare No-Spread Sugar Cookie Dough. Separate the dough into 4 equal portions. Add a different food coloring to each portion of dough, and mix until each dough reaches a consistent color.
2. Take a pinch of each color and roll together to form about a 1 tbsp. sized ‘tie dye’ dough ball. Place the balls on a parchment lined baking sheet about 2 inches apart.
3. Using the shot glass, press down on the top of each cookie dough ball until a flatter shape forms with a small well in the center.
4. Cut the gummy bears in half. Place 3-4 different colored halves of gummy bears in the small well of each cookie.
5. Bake at 350° for 8-10 minutes, or remove before the gummy bears begin to bubble. Let cool and enjoy!

1. Prepare No-Spread Chocolate Sugar Cookie Dough.
2. Use a 2-3 inch circle cookie cutter to cut out the cookies. Place the cookie cutouts on a parchment lined baking sheet.
3. Dip the fork in the powdered sugar and press into the cookie dough. Repeat 5 times in a circular motion around the edge of the cookie to form a flower/snowflake design. Repeat the pressing pattern on each cookie.
4. Bake at 350° for 10-12 minutes. Let cool and enjoy!

1. Prepare No-Spread Sugar Cookie Dough. Separate the dough into two equal portions. Use a food coloring of your choice to dye one of the portions of cookie dough.
2. Roll out each cookie dough separately until about ¼ inch thick. Cut each color into 2 inch by 2 inch squares. Save 3-4 squares of the colored cookie dough for later.
3. Transfer the standard colored cookie dough squares to a parchment lined baking sheet. Place one colored cookie dough square on top of each standard cookie dough square. Use a rolling pin to flatten and roll the two layers together.
4. Working on one dough square at a time, cut from each corner to the center of the square, leaving about ¼ inch from the center. Alternating each corner, fold the corners to the center to create the pinwheel shape.
5. With the colored cookie dough that was set aside, form small balls and place on the center of each pinwheel cookie.
6. Bake at 350° for 8-10 minutes. Let cool and enjoy!

• Prepare No-Spread Sugar Cookie Dough. Separate the dough into two equal portions. Add 3-4 drops of red food coloring to one of the portions of cookie dough and mix until the dough is one consistent pink color.
• Roll the standard cookie dough into 1 tbsp. sized cookie dough balls. Place the cookie dough balls on a parchment lined baking sheet about 2 inches apart.
• Press the fork into the freeze-dried strawberry powder. Then press the fork into the cookie dough twice in a criss cross pattern. Repeat with each cookie dough ball.
• With the pink cookie dough, roll the dough into about 1 tsp. sized balls. Place the pink dough balls around the circumference of the strawberry criss cross cookie dough until the flower shape forms.
• Bake at 350° for 10-12 minutes. Let cool and enjoy!

1. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla, and lemon juice and continue to mix until well combined.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients. Mix until the dough comes together. Wrap the dough in parchment paper and refrigerate for 30 minutes.
3. Roll the dough into 1 tbsp. sized balls. Place the cookie dough balls on a parchment lined baking sheet about 2 inches apart.
4. Poke 5 almond slices into the top of each cookie dough ball, creating a flower pattern. The almond pieces should be sticking upwards at about a 45° angle. The almond slices will fall as the cookie spreads and flattens in the oven.
5. Bake at 350° for 10-12 minutes. Let cool and enjoy!

Topping:

• ¼ c. granulated sugar
• 1 ½ tbsp. cinnamon
• ¼ c. sliced almonds

1. Prepare No-Spread Sugar Cookie Dough
2. Use a 2-3 inch circle cookie cutter to cut out the cookies. Place the cookie cutouts on a baking sheet.
3. Hold a slotted spatula over one cookie cutout and sprinkle the freeze-dried strawberry powder over the spatula and cookie. Remove the spatula carefully to reveal the striped design.
4. Bake at 350° for 8-10 minutes. Let cool and enjoy!

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined. Add the flour mixture and mix until the dough forms. Add 3-4 drops of food coloring of your choice and mix into the dough until the dough is one consistent color.
3. Roll the dough into 1 tbsp. sized balls. Roll each ball in the sprinkles and place on a parchment lined baking sheet about 2 inches apart.
4. Working with one ball at a time, press the toothpick into the dough 4 times, intersecting at the middle to create a star shape. The cookies will spread and flatten in the oven.
5. Bake at 350° for 10-12 minutes. Let cool and enjoy!

1. Melt the butter in a saucepan over medium-high heat. Once the butter begins to boil, bring the heat down to medium and simmer until foamy. Continue to cook and stir occasionally until the butter becomes golden in color and milk solids form and fall to the bottom. The milk solids will look like small brown specks at the bottom of your saucepan. Transfer to a heat-proof bowl and let cool.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Once the butter has cooled, cream the butter, granulated sugar, and brown sugar together. Add the eggs, lemon juice, and vanilla extract and mix until well combined.
4. Add in the flour mixture and mix until the dough comes together. Transfer the dough to a sheet of parchment paper, wrap and chill for at least one hour.
5. Set aside about a ½ cup of cookie dough. Roll the remaining dough into 1 tbsp. Sized balls, and roll each ball in the matcha powder. Place the matcha covered balls on a parchment lined baking sheet about 2 inches apart.
6. With the dough that was set aside, form smaller balls to create the head, legs and tail of the turtle cookie. You should have about a 1 tsp. sized ball for the head and 5 smaller balls for the legs and tail for each matcha ball. Arrange the dough to create the turtle shape.
7. Bake at 350° for 10-12 minutes. Let cool and enjoy!