Amazing Sugar Cookies Recipes

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AMAZING SUGAR COOKIES



Amazing Sugar Cookies image

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

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
¼ cup white sugar

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

THE BEST SUGAR COOKIES FOR DECORATING



The Best Sugar Cookies for Decorating image

Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield twenty-four 2 1/2-inch cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/8 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
1/2 pound (about 1 3/4 cups) confectioners' sugar, plus more for thickening
1 tablespoon meringue powder
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional

Steps:

  • For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
  • Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
  • Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  • Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
  • To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
  • From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
  • Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
  • Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
  • Fit a pastry bag with a small round tip and fill it with the icing.
  • Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.

PERFECT SUGAR COOKIES



Perfect Sugar Cookies image

Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered from tradition a little by adding sour cream for softness and candied citrus for zest. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 10

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 large egg white
2 cups confectioners' sugar, sifted, plus more if needed
1 to 2 teaspoons fresh lemon juice
Oranges, lemons, or grapefruits
1 1/2 cups sugar

Steps:

  • Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
  • Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
  • Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
  • Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
  • Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
  • Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
  • In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
  • In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.

EMILY'S AMAZING SUGAR COOKIES



Emily's Amazing Sugar Cookies image

A friend gave me this recipe after making them with my daughter for a church function. The best sugar cookies I have ever eaten and easy to make! These are a fluffy and somewhat chewy recipe that is good in high altitude.

Provided by NewNerdMom

Categories     Dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

1 cup sugar
1/2 cup butter
1 cup sour cream
1 egg
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In large bowl, cream together sugar and butter. When creamed well, add sour cream and cream for an additional 2 minutes. Add egg and vanilla and combine. Sift flour, baking soda and salt and add it to the wet ingredients and combine well. Refrigerate for several hours. Roll out dough so that it is fairly thick. Bake at 375 degrees for 10 minutes (don't let them brown).

Nutrition Facts : Calories 145, Fat 6.1, SaturatedFat 3.6, Cholesterol 22.9, Sodium 145.7, Carbohydrate 20.6, Fiber 0.4, Sugar 8.7, Protein 2.1

WORLD'S BEST SUGAR COOKIES



World's Best Sugar Cookies image

I am so particular about my sugar cookies. Anyway, after trying many different recipes, I have to say I like this one. It was from the Los Angeles Times "My Best Recipe". I have used this recipe for many years now. Please try it out and tell me what you think. These are crispy not the soft kind. The yield is estimated since it depends on how large your cookies are.

Provided by YungB

Categories     Drop Cookies

Time 25m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter or 1 cup margarine
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup oil
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
5 cups flour

Steps:

  • Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.
  • Beat in eggs until smooth.
  • Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.
  • Chill for easy handling.
  • Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.
  • Bake at 350 degrees 10 to 12 minutes.
  • Make about 4 dozen.

Nutrition Facts : Calories 150.9, Fat 8.7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 87.6, Carbohydrate 16.7, Fiber 0.3, Sugar 6.7, Protein 1.6

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