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
ULTIMATE SUGAR COOKIES
Make and share this Ultimate Sugar Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 40m
Yield 36-48 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 375.
- Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
- Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
- Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
- TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
- Refrigerate at least 1 hour.
- Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
- Turn dough over and cover with another large sheet of waxed paper.
- Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
- Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
- Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
- Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
Nutrition Facts : Calories 130.8, Fat 6.1, SaturatedFat 2.4, Cholesterol 13.5, Sodium 63.1, Carbohydrate 17.4, Fiber 0.3, Sugar 7.7, Protein 1.5
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.
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
SUGAR COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together flour and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
- Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
- Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
- Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
- If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.
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
AMAZING SUGAR COOKIES
Quick and easy sugar cookies. They are really good plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Sue Lavey
Categories Desserts Cookies Sugar Cookies
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, and baking powder in a small bowl.
- Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth; stir in egg and vanilla extract. Gradually blend flour mixture into butter mixture. Roll dough into walnut-sized balls and toss in 1/4 cup sugar; place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden, 8 to 9 minutes. Let stand on cookie sheet 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 90 calories, Carbohydrate 12.8 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 7.3 g
CLASSIC OLD-FASHIONED SUGAR COOKIES
Handed down from my great-grandmother Ferdig, this classic sugar cookie recipe is rich in flavor and can be cut thick for softer cookies or rolled paper-thin for crispy cookies. They freeze very well and I've never found a recipe I like better ... but then I am a little biased. Prep time does not include time to chill cookie dough.
Provided by Park Rangerette
Categories Dessert
Time 18m
Yield 2 dozen, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine baking soda, cream of tartar and flour mixing well. With your hands, knead in softened butter.
- In a small bowl, beat eggs and mix well with sugar and vanilla.
- Pour egg mixture into flour mixture and again using your hands, mix this really well.
- Chill dough. It will be quite hard when it is completely chilled. Using a table knife, cut off chunks to roll out on a well-flour surface to desired thickness - thin cookies will get crispy when baked, thicker cookies will puff and stay soft. Cut into desired shapes.
- Bake in a 350 degree oven until the edges begin to brown; be careful not to overcook if you want them to stay soft after cooling!
- After completely cooled, decorate the cookies. These will freeze really well!
Nutrition Facts : Calories 658.9, Fat 33, SaturatedFat 20.1, Cholesterol 151.8, Sodium 452.9, Carbohydrate 82, Fiber 1.7, Sugar 33.8, Protein 8.9
ULTIMATE CHOCOLATE SUGAR COOKIES
I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!
Provided by Annacia
Categories Dessert
Time 1h36m
Yield 36 cookies
Number Of Ingredients 20
Steps:
- Make cookies:.
- Sift together the flour, cocoa, and salt. Set aside.
- In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
- Add the egg, espresso, and vanilla.
- Scrape down sides of bowl as needed, then mix in melted chocolate.
- Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
- Remove dough from bowl and divide into quarters.
- Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
- You should be able to leave an imprint when you press dough.
- Position rack in center of oven and preheat to 350°F.
- Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
- Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
- Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
- Carefully place on cookie sheets.
- Bake cookies, one sheet at a time, for 9-10 minutes.
- Transfer cookies to a wire rack while still warm, and cool completely.
- Repeat with remaining dough.
- MAKE GANACHE:.
- Break chocolate into 1" pieces and place into bowl of a food processor.
- Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
- In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
- Immediately pour hot cream over chopped chocolate.
- Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
- Blend in rum and vanilla.
- If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
- Glaze should thicken as it stands, but remain pourable.
- If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
- Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Nutrition Facts : Calories 120.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 25, Sodium 24.9, Carbohydrate 13.6, Fiber 1, Sugar 5.8, Protein 2
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ULTIMATE SUGAR COOKIES RECIPE | BON APPéTIT
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4.2/5 (370)Estimated Reading Time 2 minsServings 24-36
- Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours.
- Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
- Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
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