Eight In One Sugar Cookies Recipes

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

Steps:

• TO MAKE THE COOKIE DOUGH: Cream together butter and sugars until smooth and fluffy.
• Stir in unbeaten eggs, one at a time.
• Sift together dry ingredients; add to creamed mixture alternately with milk.
• Mix thoroughly.
• Divide dough in eight 1-cup lots.
• Wrap each tightly in foil or plastic wrap; freeze.
• Then place in plastic bag.
• TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT.
• This dough, tightly wrapped, will keep several days in refrigerator.
• Place about 2" apart on greased baking sheet and bake in moderate oven 375°F for.
• 10-15 minutes.
• Spread cookies on racks to cool.
• Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
• CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp cocoa and 1/3 cup semisweet chocolate pieces.
• Shape into about 24 round balls; flatten slightly with spatula.
• Bake as directed.
• COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
• Shape into about 24 balls; place on greased baking sheet and press flat with spatula.
• Top each with a piece of candied cherry.
• Bake as directed.
• PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
• vanilla. Shape into 24 round balls.
• Bake as directed.
• GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 Tbsp dark molasses and 1/4 tsp ground ginger.
• Shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
• GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
• Shape into 24 balls; cross-cross with a fork. Bake as directed.
• FRUIT'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 Tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
• Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
• Makes 30.
• ORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
• Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
• Makes 24 thin cookies.
• BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
• grated lemon peel and 1/4 tsp lemon juice.
• Drop 1 teaspoonful at a time into finely rolled corn flakes.
• Coat by turning gently with spoon.
• (Dough is very soft) Place 2" apart on greased baking sheet and bake as directed.
• Watch carefully so cookies do not scorch.
• Makes 2 dozen.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Steps:

• In a medium bowl, whisk flour and salt together. In a separate bowl, use an electric mixer to beat the butter and sugar until well combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.
• For roll-and-cut cookies:
• Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1 1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.
• Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.
• Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.
• For slice-and-bake cookies:
• Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Slice cookies into 1/4-inch-thick rounds and arrange 1 1/2 inches apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely. Decorate, if desired.
• VARIATIONS:
• Pistachio-Cranberry: After blending the flour mixture into the butter and sugar mixture, add 3/4 cup dried unsweetened cranberries and 3/4 cup chopped pistachios. Mix gently to incorporate.
• Lemon-Thyme: After blending the flour mixture into the butter and sugar mixture, add 1 tablespoon lemon zest and 1 tablespoon picked fresh thyme leaves. Mix gently to incorporate. After baked cookies have cooled, make a simple glaze, if desired: whisk together 1/4 cup confectioners' sugar and 1 to 2 tablespoons whole milk. Spoon a small amount onto the center of each cookie and top with additional lemon zest and thyme leaves.
• Chai-Spiced with Crystallized Ginger: When combining the dry ingredients, whisk in 1/2 teaspoon ground cardamom, 1/4 teaspoon ground clove, and 1/4 teaspoon ground ginger. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup chopped crystallized ginger. Mix gently to incorporate. Sprinkle with sanding sugar or sugar in the raw, if desired, before baking.
• Carrot Cake: When combining the dry ingredients, whisk in 1 teaspoon ground cinnamon. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup finely grated carrot and 3/4 cup chopped walnuts. Mix gently to incorporate.
• To make Carrot-Cake Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To make sandwich filling, use an electric mixer to beat 3/4 cup (1 1/2 sticks) unsalted butter on medium-high until smooth and fluffy. Add 8 ounces room temperature bar cream cheese and beat until well blended. Add 2 1/2 cups sifted confectioner's sugar, 1 teaspoon vanilla extract and mix on medium-low until well combined. Spread 2 to 3 teaspoons of filling on the flat side of a baked cookie, and then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
• Mocha: Whisk 1/2 cup unsweetened cocoa powder and 2 tablespoons instant espresso powder into the dry ingredients. Follow the rest of the procedure as written above in the base recipe.
• To make Mocha-Caramel Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To assemble the sandwiches, spread homemade or store-bought dulce de leche caramel on the flat side of a baked cookie, then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.