BEST SUGAR COOKIE RECIPE
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
Provided by Katrina Bahl
Categories Dessert
Time 38m
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350° F.
- In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
- BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
- In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
- IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
- If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Nutrition Facts : Calories 107 kcal, Sugar 6 g, Sodium 59 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 1 g, Protein 1 g, Cholesterol 18 mg, ServingSize 1 serving
THE BEST ROLLED SUGAR COOKIES
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
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
BEST-EVER SUGAR COOKIES
What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
- Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
- Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
- Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
- Frost the cooled cookies and decorate as you wish.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!
These babies are easy, sweet and very versatile! Once you lay your eyes on these sugar cookies, you will never need another recipe again!
Provided by LTMIEKO
Categories Desserts Cookies Sugar Cookies
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour and baking soda; set aside.
- In a medium bowl, cream together the butter, 1 1/4 cups white sugar and brown sugar. Beat in the egg and vanilla, then stir in the milk. Mix in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to15 minutes in hte preheated oven, until the bottoms of the cookies are golden brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 17.5 g, Cholesterol 19 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 92.6 mg, Sugar 10.9 g
WORLD'S GREATEST SUGAR COOKIES
These cookies are so great! I love to make them for holidays and decorate with my friends and family. Try with my "Royal Icing" recipe.
Provided by Lubie
Categories Dessert
Time 29m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Cream Crisco and sugar together.
- Add all other ingredients except flour.
- Slowly add flour until you can handle it enough to roll out on a floured surface (Dough can also be used for filled cookies).
- Cut dough with cookie cutters into fun shapes.
- Bake at 350 degrees F for 8-10 minutes.
- Don't overcook.
- They will look pretty lightly colored when done.
- If they start to brown, you've cooked them too long and they won't be soft.
WORLD'S BEST SUGAR COOKIES
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
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
HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white
Provided by Scott Loitsch
Categories Desserts
Yield 12 cookies
Number Of Ingredients 17
Steps:
- Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
- Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
- Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
- Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
- When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
- Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
- Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
- To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
- Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
- Decorate the cookies as desired.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams
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THE BEST SUGAR COOKIE RECIPE! | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (16)Total Time 1 hr 25 minsCategory DessertCalories 266 per serving
- In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
- Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting.
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