SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
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
BON BON CHRISTMAS COOKIES
Cute 'Cherries in a Blanket' cookies. This recipe goes back at least three generations. My grandma made them, my mom made them, now I make them!
Provided by Chan
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
- Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!
Nutrition Facts : Calories 151.2 calories, Carbohydrate 22.7 g, Cholesterol 5.1 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 14.3 mg, Sugar 7.7 g
BEST NO-ROLL SUGAR COOKIES
Who said the best sugar cookies only come from a bakery? Definitely not us! Instead, easily make the same delicious, soft and chewy bakery-quality sugar cookies from the comfort of your own kitchen with this sweet and simple sugar cookie recipe. No rolling, no complex ingredients, just a little measuring and mixing and you'll be on your way to enjoying a large batch of these classic and sweet treats. Add colored sugar right before baking for a fun twist or keep them simple with classic sugar. Either way, this sugar cookie recipe will quickly become a simple-to-make favorite in your home for when you need to satisfy a sweet tooth!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
- In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
- Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
BONNIE'S COOKIES
My Aunt Bonnie's special cookie recipe
Provided by Jesselyn Ewing
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Mix shortening, sugar and eggs. Stir in milk and vanilla.
- 2. In another bowl, sift together flour, soda, and salt. Mix wet and dry ingredients.
- 3. Blend in nuts and chill 1 hour.
- 4. Heat oven to 375 degrees. Drop rounded Tablespoons 2 inches apart. Bake 10 minutes. While still warm, frost with burnt butter glaze.
- 5. Burnt Butter Glaze: heat 2 Tbsp. butter until brown. Add to 2 cups powdered sugar and 1/4 cup canned milk.
BONNIE'S BEST SUGAR COOKIES
My sister's amazing recipe. The cookies are crunchchewy. Frosted with Royal Icing they are utter perfection.
Provided by Bess Ebee
Categories Dessert
Time 38m
Yield 24 Cookies, 6 serving(s)
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. Make sure butter isnt melted! Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. My photo shows cookies scooped with a #40 food scoop. larger cookies need to have you squish them with a glass or cup so they are about halfway flattened.
- 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 687.4, Fat 32, SaturatedFat 19.8, Cholesterol 112.3, Sodium 523.7, Carbohydrate 94, Fiber 1.6, Sugar 50.2, Protein 7.3
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SOFT AND CHEWY SUGAR COOKIES - LIVE WELL BAKE OFTEN
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5/5 (5)Category DessertServings 36Total Time 32 mins
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
- In a separate mixing bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the mixing bowl with the wet ingredients and mix until just combined, then add the rest of the dry ingredients and continue mixing until fully combined.
- Using a 1.5 tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Roll into balls and gently press down to slightly flatten the cookie dough.
THE BEST SUGAR COOKIE RECIPE! | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (17)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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