BAKERY STYLE SUGAR COOKIES
Hints on how to get the thickest, softest, bakery style sugar cookies. It's the best sugar cookie recipe around!
Provided by Julie Clark
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
- Scoop the dough into about 18 1-1/2" inch balls (about 53 grams each) and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
- Refrigerate the cookies for at least 1 hour.
- In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
- Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.
Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 156 mg, Sugar 16 g, ServingSize 1 serving
BAKERY STYLE SUGAR COOKIE RECIPE
Bakery Style Sugar Cookie Recipe that rivals those of any bakery. Soft, cooked through, melt in your mouth buttery. No refrigeration necessary for dough.
Provided by Brandy
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in and flour* and cornstarch and mix thoroughly. *Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour. If it seems too dry, add a tablespoon or two of water.
- Lightly flour your working surface and shape dough into a large ball.
- No refrigeration necessary.
- Roll dough out to desired thickness using a rolling pin (I usually do 1/4- 3/8″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
- Bake on baking sheets at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
Nutrition Facts : Calories 196 kcal, ServingSize 1 serving
BAKERY STYLE ROLLED SUGAR COOKIES
Delicious, buttery, rolled sugar cookies, that keep their shape as they bake. Made bakery style by cutting into large and thick cookies!
Provided by Jennifer
Categories Snack
Time 1h30m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the white sugar until light and fluffy, about 3 minutes. Scrape down the side of the bowl. Add the egg and vanilla and beat until well combined, scraping down the bowl as needed.
- With the mixer on low, gradually add the flour mixture and mix until the dough comes together into large, moistened chunks. Remove dough to a large piece of plastic wrap, gather together and flatten into a 1-inch thick disk and wrap well. Refrigerate for at least one hour (you can leave in the fridge several hours before rolling).
- Preheat oven to 350F and line a large baking sheet (or two smaller baking sheets) with parchment paper.
- When chilled, remove dough to a lightly floured surface. Allow to stand a few minutes, then begin rolling into a 1/2-inch thick circle/oval. *Dough will be hard to roll at first. Start at the edges and work it with the rolling pin until it starts to thin. Don't allow to stand at room temperature too long. You want the dough to stay as cool as possible. Cut about eight 3 1/2-inch rounds from the dough and then gather the scraps to cut 1-2 more rounds.
- Place rounds on prepared baking sheets, allowing a little space in between (these don't spread much).
- Bake in preheated oven for 15-18 minutes, or until set and lightly golden underneath. Remove from oven and let stand 1 minute, then remove to a cooling rack to cool completely.
- To Glaze: Place a cooling rack on top of a baking sheet and set aside. Combine all the glaze ingredients in a small bowl (I use a cereal bowl). Beat well with a spoon until smooth. Take your bowl and tip it towards you so the glaze runs to the side closest to you. Take a cooled cookie and dip the top half furtherest from you into the glaze until the glaze reaches the bottom edge of the cookie. Lift cookie out and allow the excess glaze to drip back into the bowl, then place cookie onto the cooling rack. Immediately sprinkle the glazed half of the cookie with sprinkles while the glaze is still wet. Repeat with the remaining cookies.
Nutrition Facts : Calories 356 kcal, Carbohydrate 67 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 127 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
BAKERY STYLE SUGAR COOKIES RECIPE
Steps:
- In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an air tight container and refrigerate for at least 3 hours.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.
- Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat so that it is ½" thick and about 2½ wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring and 2 tablespoons of milk. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.
Nutrition Facts : Calories 440 kcal, Carbohydrate 61 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 55 mg, Sodium 192 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 8 g, ServingSize 1 serving
BACK TO BASICS: SUGAR COOKIES
This homemade sugar cookie recipes is chewy, dense, with a crispy edge and gooey center AKA the best cut out sugar cookies of all time. Bake these up for a buttery frosted sugar cookie or an afternoon of homemade sugar cookie baking with the family!
Provided by Sofi | Broma Bakery
Categories cookies
Time 20m
Number Of Ingredients 7
Steps:
- Using a stand mixer fixed with the paddle attachment, beat the butter and sugar together until just combined. Add in the egg, vanilla, and almond extract and beat well.
- Scrape down the sides of the bowl and add the salt and flour, beating for about 1 minute. Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. On a floured surface, roll out the cookie dough with a rolling pin to 1/4 inch thickness. Cut out shapes and carefully transfer to the prepared baking sheets. If you want to sprinkle the cookies with sanding sugar do so now! Depending on the size of your cookies, bake for 8 to 12 minutes or until the edges are just golden brown. It totally depends on the size of your cookies-for mini cookies usually about 8 minutes, for medium size about 10 and for larger cookies about 12.
- Allow cookies to cool before transferring to a wire rack. Allow to cool completely before frosting or enjoy plain. They're good that way too ????
Nutrition Facts : ServingSize 1 cookie, Calories 122 calories, Sugar 10.1 grams, Fat 4.9 grams, SaturatedFat 3 grams, UnsaturatedFat 2.9 g, Protein 1.5 grams
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
EASY 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 Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
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
BUTTERY SUGAR COOKIES
This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.
Provided by Trisha W
Categories Dessert
Time 30m
Yield 72-84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugars.
- Add oil, eggs and vanilla and mix.
- Add dry ingredients gradually.
- Measure out by level spoonfuls.
- Roll into balls.
- Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
- Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
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