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Sugar Cookies for Cookie Pans Zoom

Sugar Cookies for Cookie Pans Recipe


Skill Level: None

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Step 1

Preheat oven to 350°F. Lightly spray pan cavities with vegetable pan spray.

Step 2

In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended.

Step 3

Press dough into cavities, filling 2/3 full.

Step 4

Bake 9-10 minutes or until light brown around edges.

Step 5

Cool in pan 5 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.

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Ingredients

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1 1/2 teaspoons pure vanilla extract

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butter, softened

1 cup (2 sticks) butter, softened

granulated sugar

1 1/2 cups granulated sugar

egg

1 egg

all-purpose flour

2 3/4 cups all-purpose flour

salt

1 teaspoon salt

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Sugar Cookies for Cookie Pans is rated 3.9 out of 5 by 10.
Rated 4 out of 5 by from Baked well. Used the Halloween Shaped Cookie Pan. Lightly sprayed with Pam and they came out great. Used a toothpick to "encourage" the cookies to come out of the pan as they didn't want to come out. Very easy to use the toothpick. It popped them right out. The cookies weren't stuck to the pan, they were just tight in the shape, so the toothpick worked fantastic. Make sure to press dough tightly into shape otherwise the design will not come out. Simpler designs came out better than the ones that had a lot to them.
Date published: 2011-10-10
Rated 5 out of 5 by from My family loved this recipe. We made these in place of our regular sugar cookie recipe this Christmas. Unlike the other reviewer, I did not need to coax the cookies from the pan. They slid out easily after flipping the pan over... We will make these again for sure!
Date published: 2012-12-12
Rated 4 out of 5 by from I hate it when a recipe doesn't give the approximate yield. Yes it depends on the size of the cookie but makes approximately 24 2" cookies for example would help.
Date published: 2014-10-26
Rated 4 out of 5 by from Very crumbly dough that made it a little hard to work with, but they came out well and I got three dozen, total. Used a coconut emulsion for the added flavor instead of almond and I am going to dip the backsides in ganache for a finishing touch. Used the farm animals shaped pan
Date published: 2013-03-05
Rated 1 out of 5 by from Not so good So I thought I would try to take a shortcut and not make press cookies. So I bought these pans. First of all the recipe on the back left out ingredients. I googled the recipe followed it to the letter and I got little shapeless not fully baked cake like cookies. And if that wasn't bad enough, you literally needed insulin after eating them. Soooooo sweet. What a waste of expensive ingredients u
Date published: 2016-12-01
Rated 4 out of 5 by from Results better than I thought ! This is my 1st time using Wilton cookie mold pans. The peep cookies pans were on clearance so I took a chance. The sugar cookie recipe on the back of the pan was incorrect. The ingredients listed no flour or salt; these were only mentioned in the directions. It also listed vanilla extract twice and an extra egg yolk? I checked the Wilton website and used the sugar cookie recipe there. It worked perfectly. The cookies tapped right out of the pan following the 10 minutes cooling period. I did have to bake the cookies about 10-13 minutes so they were done as the 1st pan was not completely done. They were so cute with a swipe of thin glaze and then dipped in pastel sugar. The edges were crisp; it was more like a shortbread cookie because it had the extra egg yolk in it. I am anxious to try again without the extra egg. I am rating the ease of use as a medium because I had to go look up the recipe online.
Date published: 2016-03-26
Rated 5 out of 5 by from Works Well I tried this recipe for the first time today. I substituted the almond extract for coconut. I have the cookie spoon pan and the sandwich cookie pan. One batch made 32 spoons and 48 sandwich cookies or 32 spoons and 24 cookie sandwiches with filling in between. They were good in appearance and taste. I used a spray which contains flour. I spray a tiny bit in each cavity and then wipe evenly with a paper towel to coat and get rid of excess. I'm glad I had two pans because these have to cool a few minutes in the pan and so I didn't have to wait to put more in the oven. The first cookies of each pan came out easily. I thoroughly washed and dried each pan in between using them for this one batch. Some of the later spoon ones had to be 'coaxed out' but only slightly. I got them started by just lifting the bottom edge and they then fell right out and all came out with the impressions and no sticking at all.
Date published: 2016-10-05
Rated 5 out of 5 by from Great flavor I bought both the small peeps and the large pan one. The small peeps pan recipe was wrong so used the larger pan recipe which is the one on the website for shaped pan, but used the time for the small pan. The recipe is delicious and the cookies turned out so cute. I left out the almond extract and replaced with lemon extract. I want to try rolling this dough out and cutting shapes.
Date published: 2016-04-20
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