SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
SUGAR COOKIE 2009
Make and share this Sugar Cookie 2009 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 300 degrees.
- Line flat no sided cookie sheets with parchment.
- Cream butter and crisco until mixed only about 40 seconds
- Add in the sugar just til blended.
- Add in the soda, and salt, and cream of tartar.
- Add in the vanilla.
- Add in the yolks.
- Add in the flour, and just blend until a dough comes together.
- Roll into balls a little bigger than a hazel nut, but smaller than a walnut.
- Roll into coloured sugar.
- Place onto parchment two inches apart.
- Bake 12 to 14 minutes.
- The 12 minutes mark seems to be the one everyone here has good results with.
- Dont let cookies brown on edges, but golden light bottoms.
- They are still puffy looking when taken from the oven.
IDEAL SUGAR COOKIES
Get out your cookie cutters! As its name suggests, this sugar cookie recipe is ideal for making cutout cookies for Christmas, Easter, or any other holiday or occasion that calls for shaped sweet treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a clean surface. Shape into 2 disks, cover with plastic wrap, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes and transfer to prepared sheets, spaced 1 inch apart. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer sheets to wire racks; let cool completely.
- Decorate with royal icing, if desired.
OLD FASHIONED SUGAR COOKIES II
My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace.
Provided by M.FLORES
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 45m
Yield 84
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
- To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 7.3 g, Cholesterol 9.1 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 37.1 mg, Sugar 3.8 g
GOOD HOUSEKEEPING'S CLASSIC SUGAR COOKIE
from the December 2009 magazine **Freezing the dough helps the cookies stay well defined while baking. Freeze for 10 minutes after rolling and for another 10 minutes after cutting out the shapes before baking.
Provided by 1031473
Categories Dessert
Time 1h42m
Yield 152 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
- Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
- When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960
This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.
Provided by crimsontide
Categories Desserts Cookies Sugar Cookies
Time 2h45m
Yield 48
Number Of Ingredients 6
Steps:
- Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
- Preheat oven to 275 degrees F (135 degrees C).
- Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
- Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 10 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 141.5 mg, Sugar 4.2 g
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
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