Tutus Super Crispy Sugar Cookies Recipes

Steps:

• Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
• Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.

Steps:

• Preheat oven to 300 degrees. In a large bowl, using an electric mixer, beat the butter with the sugar until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour 1 cup at a time, mixing well between additions. Gently stir in Rice Krispies. Lightly butter 2 baking sheets. Spoon 2-Tablespoon-sized mounds of cookie dough onto the prepared backing sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cook slightly, then transfer to racks to cool completely.

Steps:

• Set oven to 350 degrees F.
• Grease a large baking sheet.
• In a large mixing bowl cream the butter with confectioners sugar and vanilla.
• Beat in the egg whites until combined.
• In another bowl combine the flour with baking powder and baking soda; add to the creamed mixture until combined.
• Roll into about 1-1/2-inch balls, then coat in the sugar.
• Place on baking sheet about 2-inches apart.
• Flatten with a fork.
• Bake for about 10-12 minutes or until the edges are golden brown.
• Remove to wire racks to cool.

Steps:

• Cream vegetable oil and butter or margarine. Add sugars and blend well. Add eggs and vanilla. Sift dry ingredients and add above. Refrigerate dough for several hours after mixing.
• Preheat oven to 350 degrees F (180 degrees C).
• Dough will be soft. Shape into balls. Dip in sugar. Place on greased cookie sheet. Flatten slightly with a glass dipped in sugar. Bake for 12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

Steps:

• Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy.
• Mix the baking soda with the vanilla, then add to the butter mixture.
• Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
• Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart.
• Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula.
• Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 20-25 minutes longer. Cool slightly and remove to finish cooling on wore racks.

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.