THE ULTIMATE SUGAR COOKIES
Coat with red and/or green sugar for the holidays, these cookies make a wonderful addition to your holiday cookie tray! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 18m
Yield 40-45 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- Prepare an ungreased cookie sheet.
- In a small bowl stir together flour, baking soda and baking powder.
- In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
- Add in egg, vanilla and almond extract; beat until well combined.
- Add in the creamed ingredients into the flour mixture; blend well.
- Roll rounded teaspoonfuls of the dough into small balls.
- Place the balls onto an ungreased cookie/baking sheet.
- Bake for 8-10 minutes or until golden.
- Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.
ULTIMATE SUGAR COOKIES
The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
Provided by Sally
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 9
Steps:
- Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
- Refrigerate dough 1 hour.
- Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
- Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 12.6 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 49.1 mg, Sugar 5.7 g
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.
THE ULTIMATE SUGAR COOKIES
This recipe is from high school home economics. We used to sell these cookies frosted for Valentine's Day. It makes a darn good cookie. Feel free to use butter or margarine in place of shortening.
Provided by AmyZoe
Categories Dessert
Time 1h9m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- Combine sugar and shortening in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add eggs, syrup, and vanilla and beat well.
- Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
- Mix until well blended.
- Divide dough into quarters.
- Refrigerate 1 hour.
- Keep refrigerated until ready to roll.
- Spread 1 tablespoon of flour on large sheet of waxed paper.
- Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
- Roll dough into 1/4 inch thickness.
- Cut out with floured cutter.
- Transfer to ungreased baking sheet, 2 inches apart.
- Sprinkle with decors or leave plain to frost when cooled.
- Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
- Cool 2 minutes on baking sheet.
- Remove to counter, cool, and frost if desired.
Nutrition Facts : Calories 457.2, Fat 21.9, SaturatedFat 5.5, Cholesterol 42.3, Sodium 226.6, Carbohydrate 60.5, Fiber 1, Sugar 27.6, Protein 5.1
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F.
- Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
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
BEST-EVER SUGAR COOKIES
What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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THE BEST SUGAR COOKIES (RECIPE & VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Cookies
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
THE BEST SUGAR COOKIE RECIPE! | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (18)Total Time 1 hr 25 minsCategory DessertCalories 266 per serving
- In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
- Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting.
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