BASIC SUGAR COOKIES
The Kids Baking Championship winner gives us her sugar cookie secrets. Midway through the cake challenge during the final round of Food Network's Kids Baking Championship, judges Duff Goldman and Valerie Bertinelli surprised the contestants with an extra task: Create edible party favors. Thirteen-year-old Hollis Johnson quickly whipped up her go-to sugar cookies (she's been making them since she was 4). Although the insides were underbaked, she still won the battle-and the competition. "Taste matters," Hollis says. "But presentation is also so important." Here are a few of her favorite ways to decorate sugar cookies.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 24 to 36 cookies
Number Of Ingredients 8
Steps:
- Sift the cake flour, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour.
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until firm.) Refrigerate the cookies 30 minutes. Gather the scraps and refrigerate until firm; reroll and cut out more cookies.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing.
- Basic Royal Icing
- Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2 1/4 cups.)
- Decorating Instructions:
- Striped:Spread royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in tinted icing to draw stripes.
- Pearled: Spread royal icing on the cookie using a small offset spatula. Let set slightly, then place sugar pearls around the edges.
- Windowpane: Spread tinted royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines.
- Ombre: Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections.
- Floral: Spread royal icing on the cookie using a small offset spatula. Dip a wooden skewer in different colors of tinted icing to draw dots for flowers. Photograph by Jeff Harris/Studio D
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.
ANN'S SOFT SUGAR COOKIES
When I was 18 my friend Ann's parents owned a cafe in our small town (Uniontown, WA). One day she brought over the best sugar cookies I have ever tasted! I had to have the recipe...
Provided by Some1sGrandma
Categories Dessert
Time 1h20m
Yield 2-3 dozen cookies
Number Of Ingredients 8
Steps:
- Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
- In another bowl stir together flour, soda, and cream of tartar.
- Slowly add the dry mixture to the wet ingredients.
- Cover and refrigerate for 2 hours.
- Preheat oven to 375.
- Divide dough in half.
- On a lightly floured surface roll each half to 3/16 of an inch.
- Cut out shapes as desired and sprinkle with sugar.
- Bake on cookie sheets for about 8 minutes.
AUNT ANNIE'S SUGAR COOKIES
A wonderful vegan sugar cookie. I borrowed this recipe, but can't remember where I got it from. This is the title it came with, though, so thank you to the originator! I originally found it while looking for a recipe for Christmas cut out cookies. This one works great! I have altered it ever so slightly. I like to roll them thin (but not too thin). They get eaten very quickly, especially warm out of the oven. By the way, I'm fully guessing at the yield. It depends on what size cutters you use, and how thin you roll them out. Enjoy!
Provided by TheCookinMom
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Mix flour, baking powder, baking soda, salt and nutmeg together.
- In a large bowl, fully cream margarine and sugar together.
- Add soured milk alternately with the dry ingredients to the creamed mixture.
- Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
- Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
- I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
- Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
- Bake in a 350°F oven for 7-9 minutes. Do not brown!
- Enjoy!
Nutrition Facts : Calories 68.3, Fat 0.2, Sodium 48.2, Carbohydrate 15.5, Fiber 0.3, Sugar 7.3, Protein 1.2
ANN'S CHOCOLATE CHIP COOKIES
My mother used to bake these cookies. I call this recipe my own, though, since I've made a few changes over the years.-Ann Petereson, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the chips, coconut and walnuts if desired., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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
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