Crunchy Sugar Cookies Recipes
CRISP SUGAR COOKIES
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CRISPY SUGAR COOKIES
My son Josiah enjoys making treats. This recipe is great for kids because it has two manageable time blocks-mixing and chilling the dough, then cutting out and baking the cookies.-Josiah Hildenbrand, San Leandro, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle., On a floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place on greased baking sheets. Sprinkle with colored sugar. , Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 121mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CRUNCHY NUT BROWN SUGAR COOKIES
This recipe was given to me quite some time ago by a friend of the family. My husband is not a big cookie lover, but he loved these, so I requested the recipe. Shortening can be substituted for butter for a crispier cookie.
Provided by GzNKz4evr
Categories Drop Cookies
Time 1h
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
- Gradually add flour until well mixed.
- Add walnuts. You can substitute any nut you prefer.
- Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
- Bake cookies for about 12 minutes on a cookie sheet.
- Enjoy!
Nutrition Facts : Calories 1851.4, Fat 91, SaturatedFat 42.5, Cholesterol 286.7, Sodium 1234, Carbohydrate 247, Fiber 5.4, Sugar 161.6, Protein 21.7
CRUNCHY DROP COOKIES
Make and share this Crunchy Drop Cookies recipe from Food.com.
Provided by BrendaM
Categories Drop Cookies
Time 22m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Beat shortening, sugar, egg, milk and vanilla together until creamy.
- Sift together flour, soda and salt; add to creamed mixture; blend well.
- Stir in Quaker Harvest Crunch.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.
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- Beat together the vegetable shortening or butter (see "tips," below), sugar, and vanilla until fluffy., Mix in the egg, then the flour.
- Scrape the bottom and sides of the bowl, then mix again, until thoroughly combined., Chill the dough for 30 minutes or longer, to make it less sticky and easier to work with., Near the end of the chilling period, preheat the oven to 375°F., Grease or line with parchment two baking sheets., Place 1/4 cup granulated or coarse white sparkling sugar in a bowl., Use a cookie scoop or a spoon to make 1" to 1 1/2" balls.
- Drop them into the sugar, then place the balls sugar side up onto the baking sheets, leaving about 2" between cookies; they’ll spread as they bake., Bake the cookies for 8 to 10 minutes, until the edges are lightly browned.
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4/5 (1)Total Time 2 hrs 35 minsServings 18Published 2009-08-21
- Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until smooth. Add egg and vanilla, beating until blended.
- Combine flour, baking powder, and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours.
- Divide dough into 3 portions. Work with 1 portion of dough at a time, storing remaining dough in refrigerator. Shape dough into 1 1/2" balls; roll each ball in decorator sugar. Place 2" apart on parchment-lined baking sheets. Gently press and flatten each ball of dough to 3/4" thickness. Bake at 375° 13 to 15 minutes or until edges of cookies are lightly browned. Cool 5 minutes on baking sheets; remove to wire racks to cool.
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