Best 5 Tiger Cookies Recipes

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Indulge in the delightful symphony of flavors and textures that Tiger Cookies bring to your taste buds. These captivating confections, also known as Mexican Wedding Cakes or Snowball Cookies, embody the essence of melt-in-your-mouth goodness. With their delicate crumbly exterior and soft, nutty interior, these cookies are a true delight for any occasion. Our comprehensive guide offers three irresistible variations of this classic treat: the Traditional Tiger Cookies, a gluten-free version for those with dietary restrictions, and a luscious Chocolate Tiger Cookies recipe that adds a touch of richness and decadence. Join us on this culinary journey as we explore the secrets behind these beloved cookies and guide you through the steps to create your own batch of pure bliss.

Let's cook with our recipes!

TIGER SLICE-AND-BAKE COOKIES



Tiger Slice-and-Bake Cookies image

These impressive cookies are simpler than they look-- the stripes are made of stacked layers of colored dough. Slice them just before baking, add a few dabs of icing and you have a treat guaranteed to sell out at your next bake sale.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
Orange gel food coloring, for the dough
1/4 cup Dutch-process cocoa powder
1 cup confectioners' sugar
2 teaspoons meringue powder
Black gel food coloring, for the icing

Steps:

  • For the cookie dough: Put 1 3/4 cups of the flour in a medium bowl and whisk in the baking powder and salt; set aside.
  • Beat the butter and granulated sugar in a stand mixer with a paddle attachment on medium speed, scraping down the bowl at least once during mixing, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low until incorporated. Scrape down the bowl and continue to beat for 1 minute.
  • Remove half of the dough and set aside. Add the remaining 1/4 cup flour to the dough in the mixer with 5 drops orange food coloring. Mix, scraping down the bowl once halfway, until well combined, about 2 minutes. Remove the orange dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
  • Add the reserved plain cookie dough back to the bowl. Add the cocoa powder and beat to combine. Remove the cocoa dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
  • Unwrap both dough discs and place on a lightly floured work surface. Cut a 2 1/2-ounce piece of dough (approximately 1 inch by 4 1/2 inches) from the orange dough disc. Cut this piece in half lengthwise to form 2 long pieces (1/2 inch by 4 1/2 inches). Roll each piece into a 11-inch-long snake, dusting with additional flour as needed, and transfer to a parchment-lined baking sheet.
  • Whisk together the remaining egg with 1 tablespoon water in a small bowl for an egg wash.
  • Dust the work surface and your hands lightly with flour, then press out the orange dough with your hands (see Cook's note) into a rectangle approximately 5 1/2 inches by 7 1/2 inches. Repeat with the cocoa dough. Brush the top surface of the orange dough very lightly with the egg wash (don't use too much or it might ooze out) and place the cocoa dough on top, pressing down gently to adhere. Cut the stacked rectangles in half lengthwise. Lightly brush the top of one of the cocoa dough layers with egg wash and place the second stacked layer on top. Press down gently to adhere. Repeat once more, cutting down the center, brushing, stacking and pressing. Use a piece of parchment to roll the stack into a log, gently squeezing the center to elongate it to 11 inches. Transfer to the parchment-lined baking sheet with the orange dough snakes and refrigerate for 1 hour.
  • Using lightly floured hands, gently pinch the top edge of each snake to form a triangular rope. Keeping the stripes of the dough log oriented horizontally within the log and with the orange side up, brush the top edge lightly with the egg wash. Adhere the 2 snakes along the top edge with about 1/2 inch of space between each to form the tigers' ears. Use your fingers to gently press and seal the edges of the ears to the orange side of the log. Refrigerate for 15 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Trim about 1/8 inch from each end of the log to reveal an even and flat tiger face. Cut the remaining log into 24 pieces, each slightly thinner than 1/2 inch. Arrange 12 cookies evenly on each parchment-lined baking sheet. Bake, rotating the pans from front to back and top to bottom halfway through, until the cookies are firm to the touch and the bottoms and tips of the ears are just beginning to brown, 14 to 17 minutes. Let cool completely on the baking sheets.
  • For the royal icing: Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer (or in a bowl with a hand mixer). Slowly add 1 tablespoon of water while beating; continue to beat on high for 1 full minute, scraping down the sides of the bowl. You're looking for an icing with a pipeable consistency. If the icing is too thick, add more water 1 teaspoon at a time.
  • Transfer half of the icing to a resealable ziptop bag or disposable pastry bag fitted with a number 3 round tip. Add about 6 drops of black food coloring to the remaining icing in the bowl and beat until uniform in color. Add more food coloring as needed to get the desired black. Transfer the black icing to a resealable ziptop bag or disposable pastry bag fitted with a number 2 round tip.
  • Pipe a long white triangle on each cookie to form a muzzle for the tiger; let set. Using the black icing on each cookie, pipe 2 eyes with eyebrows and a triangle on both ears. Pipe an upside down triangle for each nose with 2 curved lines for a mouth. Let sit for 30 minutes for the icing to set up and harden before packaging or serving.

TIGER COOKIES



Tiger Cookies image

Chocolate chip cookies with an extra boost of chocolate swirled into the batter to make Tiger Stripes. Nice cookie swap idea, or give away as a sure-fire Pick-Me-Up. You can't go wrong with Chocolate!

Provided by TGirl

Categories     Drop Cookies

Time 19m

Yield 5-6 dozen

Number Of Ingredients 10

6 ounces semi-sweet chocolate chips
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (or margarine, for a softer cookie)
1 cup sugar
1 teaspoon vanilla
2 eggs
3 cups frosted flakes, crushed (1 1/2 cups crushed flakes)
8 -12 ounces semi-sweet chocolate chips (whole)

Steps:

  • Melt 6 oz semi-sweet chocolate chips, and put aside to cool.
  • Sift dry ingredients (flour,baking soda, salt).
  • Cream butter and sugar until light.
  • Add vanilla and eggs (one at a time), beating until light and fluffy.
  • Gradually add dry ingredients until blended.
  • Add crushed cereal flakes.
  • Stir in whole chocolate chips.
  • Drizzle melted chocolate over batter, stirring gently to make swirls in batter to create"tiger stripes".
  • Drop teaspoonfuls of dough onto parchment lined baking sheets.
  • Bake at 375 degrees for 9-11 minutes.

TIGER COOKIES



Tiger Cookies image

This cookie uses sugar frosted corn flakes and chocolate chips.

Provided by Lisa

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 30

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups crushed sugar-frosted corn flake cereal
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream butter and sugar. Add eggs and vanilla; mix until fluffy. Sift together flour, baking soda, and salt; stir into butter mixture. Stir in the crushed cereal. Melt chocolate chips in a bowl over simmering water or in the microwave. Swirl melted chocolate gently into dough, leaving big streaks of chocolate.
  • Drop cookies by heaping teaspoonfuls onto unprepared cookie sheets. Bake in the preheated oven for 10 to 12 minutes. After baking remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 24.5 g, Cholesterol 24.6 mg, Fat 6.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 176 mg, Sugar 13.3 g

TIGER COOKIES



Tiger Cookies image

Make and share this Tiger Cookies recipe from Food.com.

Provided by williw

Categories     Drop Cookies

Time 25m

Yield 24 36

Number Of Ingredients 9

6 ounces chocolate chips
1 cup margarine
1 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups frosted flakes

Steps:

  • Melt chocolte chips over low heat. Set aside.
  • Measure frosted flakes and crush to 1-1/2 cups. Set aside.
  • Beat margarine and sugar until fluffy.
  • Add eggs and vanilla.
  • Mix in flour, baking soda and salt, and frosted flakes.
  • Swirl melted chocolate through batter leaving streaks.
  • Drop onto ungreased cookie sheet.
  • Bake at 375 degrees fahrenheit for 10-12 minutes.

TONY THE TIGER COOKIES



Tony The Tiger Cookies image

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups Kellogg's® frosted corn flakes, crushed to 1 1/2 cups
1 cup semi-sweet chocolate chips (6-oz), melted

Steps:

  • 1. Stir together flour, baking soda and salt. Set aside.2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in KELLOGG'S FROSTED FLAKES cereal. Drizzle melted chocolate over dough. With knife, swirl melted chocolate gently through dough to achieve marbled appearance. Drop by rounded measuring-tablespoon onto ungreased baking sheets.3. Bake at 350°F for about 12 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your cookies.
  • Cream the butter and sugar together until light and fluffy. This will help the cookies be chewy and tender.
  • Gradually add the eggs, one at a time. This will help prevent the cookies from curdling.
  • Mix in the dry ingredients until just combined. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
  • Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on a wire rack before serving. This will help them firm up and prevent them from sticking together.

Conclusion:

Tiger cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, bake sales, or simply as a sweet snack. With a few simple tips, you can make perfect tiger cookies every time. So what are you waiting for? Give this recipe a try today!

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