Basic Sugar Cookie Dough From Good Housekeeping Recipes

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GOOD HOUSEKEEPING'S CLASSIC SUGAR COOKIE



Good Housekeeping's Classic Sugar Cookie image

from the December 2009 magazine **Freezing the dough helps the cookies stay well defined while baking. Freeze for 10 minutes after rolling and for another 10 minutes after cutting out the shapes before baking.

Provided by 1031473

Categories     Dessert

Time 1h42m

Yield 152 cookies

Number Of Ingredients 8

6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups butter, softened, no substitutions (4 sticks)
3 cups sugar
4 large eggs
2 teaspoons vanilla extract
frosting (store bought or homemade)

Steps:

  • In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
  • Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
  • When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.

BASIC SUGAR COOKIE DOUGH



Basic Sugar Cookie Dough image

Provided by Food Network

Time 1h40m

Yield about 15 cookies

Number Of Ingredients 6

1 stick unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt

Steps:

  • Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
  • Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

BASIC SUGAR COOKIE DOUGH FROM GOOD HOUSEKEEPING



Basic Sugar Cookie Dough from Good Housekeeping image

This is an easy, low sugar recipe from Nov 07 Good Housekeeping Magazine. I used it for my rolled cut cookies as well as the base dough for my snowball cookies.

Provided by arizonabayer

Categories     Dessert

Time 2h

Yield 50-60 cookies

Number Of Ingredients 7

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • On waxed paper, combine flour, baking soda, and salt.
  • In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
  • Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • Heat oven to 400*.
  • Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
  • Place cut cookies about an inch apart on ungreased cookie sheets.
  • Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.

COUNTRY HOME'S SUGAR COOKIE DOUGH RECIPE



Country Home's Sugar Cookie Dough Recipe image

This is a fantastic sugar cookie dough that is very versatile. On Country Home's website they have quite a few different awesome cookie ideas using this basic dough . . . they have suggestions for making farmyard animals and sandwich star cookies . . . I used the recipes to make plain sugar cookies - just sprinkled them with colored sugar and they were perfect. Chill time not included.

Provided by greyghost

Categories     Dessert

Time 18m

Yield 2-3 dozen - depend how thick you like

Number Of Ingredients 8

3/4 cup softened butter
3/4 cup shortening
1 1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
4 cups flour

Steps:

  • Beat butter and shortening in large bowl on medium to high speed for 30 seconds.
  • Add sugar, baking powder and salt.
  • Beat until combined.
  • Beat in eggs and vanilla until combined.
  • Beat in flour - if too stiff to use mixer - mix remaining flour by hand.
  • Cover and chill dough for at least one hour so easy to handle.
  • Bake in 375 degree oven for 6-8 minutes or until edges just brown.
  • Cool.

Nutrition Facts : Calories 2862.7, Fat 153.2, SaturatedFat 64.9, Cholesterol 394.5, Sodium 1400.8, Carbohydrate 343.1, Fiber 6.8, Sugar 151.2, Protein 32.9

BASIC SUGAR COOKIES



Basic Sugar Cookies image

This is the perfect basic sugar cookie recipe for decorating; soft, buttery, and sweet.

Provided by blobberboo

Time 30m

Yield Makes 25-30 cookies

Number Of Ingredients 6

225g unsalted butter
225g caster sugar
1 tsp vanilla extract
1 egg
2 tsp baking powder
330g plain flour

Steps:

  • Preheat oven to 180° C. Grease and line two cookie sheets.
  • In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
  • In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
  • DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
  • Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

BASIC COOKIE DOUGH



Basic Cookie Dough image

Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 cups.

Number Of Ingredients 8

2-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

EASY SUGAR COOKIES



Easy 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 Stephanie

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 7

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

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 COOKIE DOUGH WITH 6 VARIATIONS



Basic Cookie Dough With 6 Variations image

From Woman's Day mag 10/7/03. Tightly wrapped dough for each variation can be refrigerated up to 5 days or frozen up to 3 months. Thaw frozen dough in refrigerator overnight. Once baked, cookies may be stored in an airtight container with wax paper between layers up to 1 week at room temperature or frozen up to 2 months.

Provided by hungrykitten

Categories     Dessert

Time 27m

Yield 16-44 serving(s)

Number Of Ingredients 8

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Steps:

  • Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
  • Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
  • Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
  • Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
  • Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
  • Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
  • Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
  • Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.

Nutrition Facts : Calories 257.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.9, Sodium 170.6, Carbohydrate 34.4, Fiber 0.5, Sugar 19.4, Protein 2.9

BASIC SUGAR-COOKIE DOUGH



Basic Sugar-Cookie Dough image

Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies. Use this dough to make Santa's Snowflakes, Orange Spritz, and Chocolate-Raspberry Thumbprints.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes enough for our 4 varieties of cookies

Number Of Ingredients 6

2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 tablespoons pure vanilla extract
2 teaspoons salt
5 cups all-purpose flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
  • Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.

THE BEST ROLLED SUGAR COOKIES



The Best Rolled Sugar Cookies image

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Provided by J. Saunders

Categories     Desserts     Cookies     Sugar Cookies

Yield 60

Number Of Ingredients 7

1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  • Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g

BASIC SUGAR COOKIES



Basic Sugar Cookies image

The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They'll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h

Yield 2 dozen cookies

Number Of Ingredients 7

2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
3/4 cup/150 grams granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Steps:

  • Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
  • Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
  • Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
  • Bake until golden brown at the edges, 12 to 14 minutes.
  • Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

BASIC ICEBOX COOKIE DOUGH



Basic Icebox Cookie Dough image

This is a nice basic cookie dough that you can expand upon as you wish. Very versatile. *for variation, add chocolate chips, shredded coconut, toffee chips, whatever suits your taste buds!

Provided by SlipC

Categories     Dessert

Time 22m

Yield 90 cookies

Number Of Ingredients 9

3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup margarine or 1 cup butter, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup finely chopped nuts (optional)

Steps:

  • In large bowl, combine the first 5 ingredients and beat well.
  • Stir in the next 3 ingredients, blend well.
  • If using nuts, add them now.
  • Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
  • Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
  • At this point, you can do one of three things: Bake, freeze, or refrigerate.
  • To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
  • Remove immediately from sheets and cool completely.
  • To refrigerate:Leave in saran wrap and use within 2 weeks.
  • To freeze: Leave in saran wrap and use within 6 weeks.

Nutrition Facts : Calories 48.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 4.7, Sodium 51.4, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.6

BASIC SUGAR COOKIES



Basic Sugar Cookies image

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

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1 1/2 cup confectioners' sugar
3-4 tablespoons milk, water, or lemon juice

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.

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2022-04-22 Then add sugar, softened unsalted butter, eggs, and vanilla to the bowl. Next, attach the dough hook attachment and let the mixer do the rest of the job for you by mixing the flour mixture. At the lowest speed, let it knead the dough for about 5 minutes. Scrape down the sides of the bowl every minute or so.
From valyastasteofhome.com


COOKIE DOUGH BASIC RECIPE RECIPES ALL YOU NEED IS FOOD
3 c. all-purpose flour, plus more for surface: 1 tsp. baking powder: 1/2 tsp. kosher salt: 1 c. (2 sticks) butter, softened: 1 c. granulated sugar: 1 large egg
From stevehacks.com


BASIC SUGAR COOKIE DOUGH - THE GARDENING COOK
Instructions. Whisk together the flour, baking soda and salt in a large bowl and set aside. In the bowl of a stand mixer, cream together the butter and sugar. Mix in the eggs, one at a time and add the vanilla extract. Mix well until a stiff dough forms.
From thegardeningcook.com


MAKE TONS OF COOKIES WITH THIS BASIC COOKIE DOUGH | COOKING LIGHT
2021-11-15 In a large bowl, combine the following: 1 1/4 cups granulated sugar. 1/2 cup brown sugar. 1/2 cup softened unsalted butter. 1 teaspoon vanilla extract. 2. Beat with a mixer at medium speed until fluffy. 3. Add 1 large egg to mixture; beat just until blended.
From cookinglight.com


GOOD HOUSEKEEPING BEST COOKIE RECIPES - CREATE THE MOST …
All cool recipes and cooking guide for Good Housekeeping Best Cookie Recipes are provided here for you to discover and enjoy ... Lobster Soup Recipes Easy Easy Keto Friendly Dinner Keto Diet Meal Ideas Easy Pineapple Scones Recipe Easy Lactose Free Desserts Easy Easy Cornmeal Dumplings Recipe Easy Holiday Desserts Easy Low Carb Super Bowl Snacks …
From recipeshappy.com


10 BEST GOOD HOUSEKEEPING RECIPES - YUMMLY
2022-05-07 Crunchy Roast Chickpeas with Za’atar, good and good for you Rose Water And Orange Blossom. chickpeas, za'atar, salt, cayenne, olive oil, cinnamon, smoked paprika and 3 more. Cozy Up With This Oh-so-good (and Good For You!) Slow Cooker Soup Aol. coriander powder, smoked paprika, lemon wedges, red bell pepper and 10 more.
From yummly.com


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