CHEWY SUGAR COOKIES
This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
- Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
- Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.
BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
- Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
- Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g
CHEWY BROWN SUGAR SKILLET COOKIE
Flavored with molasses and warming spices, this giant soft cookie is just the thing for the holidays. To keep it tender, be sure to chill the dough thoroughly before pressing it into the skillet. Once cooled, the whole thing sparkles with sugar sprinkles and bright white icing piped in a festive design.
Provided by Tregaye Fraser
Categories dessert
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the skillet cookie: Whisk the flour, pumpkin pie spice, baking soda and salt in a medium bowl. Set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses, vanilla and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well combined, about 2 minutes. Press plastic wrap directly against the surface of the dough and refrigerate at least 2 hours and preferably overnight.
- Preheat the oven to 375 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
- Press the chilled dough into the skillet in an even thickness and sprinkle with the sugar crystals. Bake until golden around the edges and dry on top, about 25 minutes. Let cool in the skillet for 10 minutes, then use an extra-large spatula to transfer to a wire rack to cool completely.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 4 tablespoons water in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 5 to 6 minutes. Transfer to a piping bag fitted with a small round pastry tip. Once the cookie is completely cool, decorate with the royal icing in a snowflake pattern and sprinkle with more sugar crystals. When the icing is dry, cut the cookie into 8 wedges to serve.
BROWN SUGAR COOKIES II
This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.
Provided by Debbie Falen
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
- Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
- CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Nutrition Facts : Calories 185 calories, Carbohydrate 24.3 g, Cholesterol 23.2 mg, Fat 9.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 155.5 mg, Sugar 13.9 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
THE ESSENTIAL CHEWY SUGAR COOKIES
The King Arthur Flour Cookie Companion; I don't use the nutmeg or lemon oil b/c I prefer plain vanilla flavored sugar cookies.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets.
- In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together.
- Stir in the flour.
- Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them.
- Place them on prepared cookie sheets.
- Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft.
- If you bake the cookies too long, they'll be crunchy, not chewy.
- Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.
Nutrition Facts : Calories 1296.9, Fat 48.7, SaturatedFat 29.8, Cholesterol 184, Sodium 839.7, Carbohydrate 205, Fiber 2.8, Sugar 110.5, Protein 13.4
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