BEST-EVER SUGAR COOKIES
What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
WORLD'S BEST SUGAR COOKIES
I am so particular about my sugar cookies. Anyway, after trying many different recipes, I have to say I like this one. It was from the Los Angeles Times "My Best Recipe". I have used this recipe for many years now. Please try it out and tell me what you think. These are crispy not the soft kind. The yield is estimated since it depends on how large your cookies are.
Provided by YungB
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.
- Beat in eggs until smooth.
- Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.
- Chill for easy handling.
- Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.
- Bake at 350 degrees 10 to 12 minutes.
- Make about 4 dozen.
Nutrition Facts : Calories 150.9, Fat 8.7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 87.6, Carbohydrate 16.7, Fiber 0.3, Sugar 6.7, Protein 1.6
THE ABSOLUTE BEST COOKIE RECIPE EVER
Every time I make these cookies, they are gone within a day. You can make them crisp or chewy. I guarantee everyone will love them. For even better results, use a baking stone, they're great!
Provided by POODLEGIRL
Categories Desserts Cookies Sugar Cookies
Time 3h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the shortening and white sugar. beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and cream of tartar; stir into the sugar mixture to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 20.5 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 61.6 mg, Sugar 8.4 g
THE BEST SOFT AND CHEWY SUGAR COOKIES YOU WILL EVER MAKE!!
I make this sugar cookie recipe every Christmas with my family. My mom is a teacher, and she had a baker's daughter many years ago. The baker made these for a class party, and my mom loved them so much that she shared her recipe. The trick is not to overcook them. I always use almond extract because I think it gives a better flavor. I have also made them with royal icing, and they tasted equally delicious. It is all your personal preference. This recipe does make a lot of cookies, depending on how big you cut them, but they always go really fast. This recipe makes a soft, tender dough. The dough initially is sticky, so add flour as you roll them out- but remember, the more flour you add and the more you mix them, the tougher the dough. Enjoy them!
Provided by History Teacher
Categories Dessert
Time 4h8m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
- In a separate bowl, mix flour, baking soda, and salt.
- Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
- Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
- Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
- Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
- FROSTING- See ingredients below.
- 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
- Just mix ingredients until smooth.
Nutrition Facts : Calories 1574.9, Fat 67.7, SaturatedFat 20.8, Cholesterol 169.4, Sodium 708.8, Carbohydrate 221.2, Fiber 4.2, Sugar 102.4, Protein 22
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- In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
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