Blue Ribbon Sugar Cookies Recipes

BLUE RIBBON SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Combine butter, powdered sugar and 1/2 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cream of tartar and baking soda; beat at low speed until dough forms a ball.
• Shape dough into 1-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake 7-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts. Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
• Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment) because they do spread. Bake 8 minutes till set, but not browned.
• Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
• Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.

BLUE RIBBON SOFT SUGAR COOKIES

Steps:

• Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla.
• Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.
• Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets.
• Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.