HOLIDAY SUGAR COOKIES
I add a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
HOLIDAY SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
- Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
- The cookies will keep in an airtight container for up to 3 days.
FROSTED HOLIDAY SUGAR COOKIES
Whether you're making Santas or dreidls, shamrocks or bunnies, this foolproof cookie and royal icing recipe is the only one you need. Don't skip chilling the dough after rolling it out. It really helps the cookies keep their shape while baking. And if you'd like to frost the cookies very generously, consider doubling the icing amounts below.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, baking soda, cream of tartar and salt.
- In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in vanilla, then beat in egg.
- Add flour mixture and beat until just combined. Divide the dough in half, pat into flat rectangles, wrap in plastic and chill for at least 2 hours.
- Divide each dough parcel in half, and roll out to 1/8-inch thickness between two sheets of parchment paper or plastic wrap. Repeat with remaining dough. Chill until firm, about 20 minutes.
- Heat the oven to 350 degrees. Line four cookie sheets with parchment paper, sprinkling with a little flour if the dough seems sticky. Cut out shapes from the rolled and chilled dough and place on prepared sheets 1-inch apart. Bake until golden around the edges, 8 to 13 minutes. Let cool.
- Meanwhile, prepare the royal icing: in the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar, and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline. Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best).
- Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 61 milligrams, Sugar 13 grams, TransFat 0 grams
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CLASSIC HOLIDAY SUGAR COOKIES RECIPE - 2023 - MASTERCLASS
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Estimated Reading Time 4 mins
- 2. Place butter and sugar in a large bowl. Using an electric mixer on medium-high speed, beat the butter and sugar together until completely incorporated. Add egg and vanilla and continue to beat on low speed until fully incorporated.
- 3. Add the flour mixture and continue to mix on low speed until fully incorporated. Form the dough into two balls.
- 4. Wrap the dough balls in plastic wrap and then flatten into two discs. Refrigerate overnight or up to four days, or freeze up to one month.
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- Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.
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