Molly Yeh’s Sugar Cookie Mini Cakes | Girl Meets Farm | Food Network

Prepare together with Molly as she makes mini Christmas tree using sugar cookies!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her nation life and makes dishes motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

Invite to , where finding out to prepare is as simple as clicking play! Get your apron and prepare to get cookin' with a few of the very best chefs around the globe. We'll offer you a behind-the-scenes take a look at our best shows, take you inside our preferred dining establishment and be your resource in the cooking area to make sure every meal is a 10/10!

Sugar Cookie Mini
Level: Easy
Overall: 1 hr (includes cooling time).
Active: 40 minutes.
Yield: 6 cookie cakes.



3 cups all-purpose flour, plus more for dusting.
3/4 teaspoon powder.
3/4 teaspoon kosher salt.
1 cup (2 sticks) unsalted butter, softened.
1 cup granulated sugar.
1 1/2 teaspoons vanilla extract.
1/2 teaspoon almond extract.
1 big egg.


1 cup (2 sticks) saltless butter, softened.
2 cups powdered sugar.
1 teaspoon vanilla extract.
1/2 teaspoon almond extract.
A pinch of kosher salt.
Green food coloring, as desired (I like to use a moss green, however any color will do!).
Sprinkles, for decorating.


For the cookies: Preheat the oven to 350 degrees F. Line 2 sheets with parchment paper and reserved.

In a medium bowl, whisk together the flour, baking powder and salt. In a big bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat together the butter and granulated sugar on medium-high till pale and fluffy, 3 to 4 minutes. Minimize the speed to medium and add the extracts and egg and mix to combine. Reduce the speed to low and after that gradually add the dry ingredients and mix to integrate. Pour the dough out onto a tidy work surface area and provide it a couple of kneads to bring everything together. Divide it in half, wrap half of it in plastic wrap and refrigerate it while you present the first half. (Alternatively, you can make the dough in advance, wrap all of it in cling wrap and refrigerate it over night.).

Dust your work surface and a rolling pin with flour and roll out the dough to 1/4-inch density. Eliminate 5 increasing sizes of circles, 1 1/2 inches to 3 inches, and utilize a little balanced out spatula to move them to a flat pan, 1-inch apart. Re-roll the scraps and repeat with the remaining half of the dough. Bake until the bottoms are gently browned, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes and after that transfer to a cake rack to cool totally.

For the icing: In a big bowl with an electrical mixer or the bowl of a stand mixer fitted with a paddle, beat the butter up until soft and velvety. Gradually add the powdered sugar and mix to integrate. Mix in the extracts and salt. Add food coloring if wanted.

To assemble: Transfer the icing to a piping bag. Accumulate the circles, largest on the bottom, with a thin layer of icing in between them and embellish with sprinkles as wanted.

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Molly Yeh's Sugar Cookie Mini Cakes|Woman Fulfills Farm|Food Network.

Molly Yeh's Sugar Cookie Mini Cakes | Girl Meets Farm | Food Network

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About the Author: Yvette Cook


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  2. Merry Christmas 2 U ❗‼️😍❤️🦌🦌🦌🦌🧑‍🎄🎅 ⛄ 🎄⛄ 🎄⛄🎄❄️🌨️

  3. Merry Christmas Molly 🎅 🎄 ❤️
    I wonder if Brady was there for this recording 🤔 I love your use of our locals TY for being so awesome!

  4. Looks great! Can this be made without eggs? Thank you and A Very Merry Christmas to You and Your Family 🎄

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