MARY'S SUGAR COOKIES
A very good sugar cookie with a hint of almond flavor.
Provided by Pat
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
- Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g
GRANDMA BECKY'S SUGAR COOKIES
This is an excellent cookie to make when you don't have many ingredients on hand in the cupboard and the kids are yelling for a snack. This is a nice soft sugar cookie! And they stay soft for days!! Note: If you don't have self rising flour and all you have in your pantry is All Purpose, then you will want to add 5 teaspoons of...
Provided by Becky Kuck
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. In large bowl beat together the eggs, oil, vanilla and the sugar. Mix well making sure the sugar is all dissolved.
- 2. Add the flour and mix well. Batter will be a tad bit runny. This is ok you will not be rolling out this cookie anyway.
- 3. Line your cookie sheets with parchment paper and drop cookies by heaping tablespoon (I use the smaller scoop from pampered chef for mine, not the ice cream size...the smaller one)at least 2" apart. Sprinkle sugar on the tops of the cookie dough. I bake 9 cookies at a time.
- 4. Bake at 350 degrees for 6 to 7 minutes or until light golden brown on bottoms. Do not overbake this cookie! I bake mine for exactly 7 minutes! Let cool on cookie sheet a few minutes before removing to counter. Store in an airtight container
AUNT BECKY'S SUGAR COOKIES
i got this recipe from my aunt who makes them every year for christmas. her instructions say to bake til light brown but I haven't made these cookies yet so i dont know how long that takes. i would probably let them cook for 8 minutes and then check every 2 minutes or so.
Provided by catalinacrawler
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 375 degrees.
- Combine the first 4 ingredients in a large mixing bowl.
- Combine the second 4 ingredients in another bowl.
- Mix both bowls together.
- Roll out and cut dough using cookie cutters.
- Bake until light brown, let cool then frost.
- For the frosting combine final 4 ingredients.
- If its too thin, add more sugar, too thick, add more milk.
Nutrition Facts : Calories 893.3, Fat 44.2, SaturatedFat 14.1, Cholesterol 91.5, Sodium 507.8, Carbohydrate 117.5, Fiber 1.6, Sugar 72.9, Protein 8.3
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
GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)
This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
- Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
- Chill mixture 1-24 hours.
- Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
- On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
- Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Decorate with icing of your choice (optional) and store in an air-tight container.
Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9
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
GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES
This is my great-grandmother's sugar cookie recipe.
Provided by Jessica McDonald
Categories Desserts Cookies Sugar Cookies
Yield 78
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C) .
- Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
- On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
- Bake for 6 to 8 minutes, or until delicately brown.
Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g
AUNT SALLY COOKIES
Just like the ones we bought when I was a child.
Provided by knowell
Categories Desserts Cookies Spice Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 18
Steps:
- In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
- To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g
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