DROP SUGAR COOKIES
This recipe was printed in my local paper, The Virginian-Pilot on September 30, 2009. This cookie won 1st Place in the sugar cookie category at the 2009 Virginia State Fair. It was submitted by Danhof VanDyke of Eastville, Virginia. ***Adapted from "All Time Baking Soda Favorites"
Provided by alligirl
Categories Drop Cookies
Time 1h5m
Yield 5 1/2 dozen cookies, 66 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- Sift together flour, salt and baking soda.
- Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
- Beat in vanilla and egg.
- Add flour mixture and beat until smooth.
- Blend in milk.
- Drop by teaspoon about 3 inches apart onto greased baking sheets.
- Flatten with bottom of glass that has been dipped in sugar (I do this twice).
- Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.
Nutrition Facts : Calories 55.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 62, Carbohydrate 6.7, Fiber 0.1, Sugar 3, Protein 0.6
MUZ'S DROP SUGAR COOKIES
This is my first creation on this site and I couldn't think of a better recipe to share with everyone. First off, I'm a 22-year-old man and when I was in my teens, my great-grandmother, who I called Muz, would make sugar cookies all the time for me and my grandparents. They were phenomenal, as she had perfected it over the years. She passed at the young age of 95 in 2006 and left the recipe in one of her boxes. Now that I've been cooking, I found her recipe for her Drop Sugar Cookies last week and made them last night. They are awesome, but you'll learn that when you make them. Enjoy!
Provided by twardyyy
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 66
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie.
- Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 47.2 mg, Sugar 4.8 g
CLASSIC SUGAR COOKIES
These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
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.
MUZ'S DROP SUGAR COOKIES
This is my first creation on this site and I couldn't think of a better recipe to share with everyone. First off, I'm a 22-year-old man and when I was in my teens, my great-grandmother, who I called Muz, would make sugar cookies all the time for me and my grandparents. They were phenomenal, as she had perfected it over the years. She passed at the young age of 95 in 2006 and left the recipe in one of her boxes. Now that I've been cooking, I found her recipe for her Drop Sugar Cookies last week and made them last night. They are awesome, but you'll learn that when you make them. Enjoy!
Provided by twardyyy
Categories Sugar Cookies
Time 30m
Yield 66
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie.
- Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 47.2 mg, Sugar 4.8 g
CHEWY SUGAR COOKIES
You can also roll the cookies in the sugar sprinkles before baking.
Provided by Food Network
Categories dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
- Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
MUZ'S DROP SUGAR COOKIES
This is my first creation on this site and I couldn't think of a better recipe to share with everyone. First off, I'm a 22-year-old man and when I was in my teens, my great-grandmother, who I called Muz, would make sugar cookies all the time for me and my grandparents. They were phenomenal, as she had perfected it over the years. She passed at the young age of 95 in 2006 and left the recipe in one of her boxes. Now that I've been cooking, I found her recipe for her Drop Sugar Cookies last week and made them last night. They are awesome, but you'll learn that when you make them. Enjoy!
Provided by twardyyy
Categories Sugar Cookies
Time 30m
Yield 66
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie.
- Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 47.2 mg, Sugar 4.8 g
SUGAR COOKIES
The dough for these cookies is easily made in a food processor, much like pie dough, but with softened butter. We pulse the sugar first to finely grind it, which gives the cookies their tender and crunchy texture.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield About 2 1/2 dozen cookies and 2 cups icing
Number Of Ingredients 11
Steps:
- For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, baking powder and salt and pulse just to combine.
- Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8 inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
- For the icing: Sift together the confectioners' sugar and the meringue powder in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.
GRANDMA'S SOFT SUGAR COOKIES
Make and share this Grandma's Soft Sugar Cookies recipe from Food.com.
Provided by Cheryl E
Categories Drop Cookies
Time 15m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
- Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
- Flatten with bottom of glass moistened with water and dipped in sugar.
- Bake at 400°F for 6-10 minutes or just until lightly golden.
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
- Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
- Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
- Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
- Frost the cooled cookies and decorate as you wish.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
DROP SUGAR COOKIES
This is an old recipe and posted in request. They make a lot of cookies and they are really good. I leave out the cardamom or nutmeg. I like mine all sugar.
Provided by jb41848
Categories Drop Cookies
Time 30m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix the flour, baking powder, salt, and cardamom or nutmeg and set aside.
- In a bowl beat the butter and sugar until light and fluffy.
- Beat in the eggs, milk, and vanilla.
- Stir in the flour mixture just until blended.
- Drop by level tablespoon onto 2 lightly greased cookie sheets.
- Flatten slightly with a fork.
- Decorate with sprinkles, if desired.
- Bake 12-15 minutes or until edges are lightly browned.
- Cool on wire rack.
- These cookies freeze well in an airtight container.
Nutrition Facts : Calories 937.7, Fat 48.7, SaturatedFat 29.9, Cholesterol 193.2, Sodium 409.2, Carbohydrate 114.9, Fiber 2.4, Sugar 50.5, Protein 11.4
CHEWY DROP SUGAR COOKIES
There is nothing I like better than to walking into a room where there are fresh cookies baking. The sweet aroma filling the room...mmmm makes my mouth water. I haven't made this one yet but I found it tucked away in an old cook book.
Provided by Kaccy G.
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift dry ingredients, all except sugar, together.
- Cream margarine, shortening and sugar until light and fluffy.
- Add egg and vanilla.
- Beat in dry ingredients until smooth.
- Blend in milk.
- Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 103.7, Fat 5.7, SaturatedFat 2.6, Cholesterol 12.1, Sodium 91.1, Carbohydrate 12.2, Fiber 0.2, Sugar 5.6, Protein 1.1
DROP SUGAR COOKIES
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar, oil, vanilla and lemon zest until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
DELICIOUS DROP SUGAR COOKIES
These cookies are soooo yummy!! And so easy too. They literally will melt in your mouth! Use food coloring to jazz them up or sprinkles! I love using holiday colored sugar sprinkles on mine and I let the kids add the sprinkles. Great addition to any cookie tray!
Provided by themcmullens96_7874
Categories Drop Cookies
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Combine dry ingredients and set aside.
- cream butter, oil, and both sugars together. Add the egg and vanilla.
- Gradually add the dry ingredients.
- Form dough into small balls and smash with the bottom of a sugared glass, or use a fork and dip it in sugar than press onto cookie (as you would with peanut butter cookies.).
- Add sprinkles (optional).
- Bake for 10-15 minutes at 350 degrees.
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.
SOFT SUGAR COOKIES
These soft cookies are always a hit, so I often stir up a big batch. I usually add food coloring to the frosting to coordinate with the current holiday. -Coleen Walter, Bancroft, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.
Nutrition Facts : Calories 174 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 107mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
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