THE ULTIMATE SUGAR COOKIES
Coat with red and/or green sugar for the holidays, these cookies make a wonderful addition to your holiday cookie tray! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 18m
Yield 40-45 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- Prepare an ungreased cookie sheet.
- In a small bowl stir together flour, baking soda and baking powder.
- In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
- Add in egg, vanilla and almond extract; beat until well combined.
- Add in the creamed ingredients into the flour mixture; blend well.
- Roll rounded teaspoonfuls of the dough into small balls.
- Place the balls onto an ungreased cookie/baking sheet.
- Bake for 8-10 minutes or until golden.
- Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.
ULTIMATE SUGAR COOKIES
The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
Provided by Sally
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 9
Steps:
- Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
- Refrigerate dough 1 hour.
- Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
- Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 12.6 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 49.1 mg, Sugar 5.7 g
BROOKE'S ULTIMATE SUGAR COOKIES
This is my sister's recipe. She makes them every year for christmas and shapes them in all sizes of trees then stacks them for a beautiful Christmas tree arrangements. Beautiful and delicious.
Provided by Vseward Chef-V
Categories Dessert
Time 3h20m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Cream sugar and butter. Mix in egg and flavorings.
- Blend dry ingredients and stir into creamed mixture.
- Refrigerate 2 or 3 hours.
- Heat oven to 375*.
- Divide dough in half and roll out on lightly floured board 1/4 inch thickness. Cut into shapes. Sprinkle with plain or colored sugar -- or use the Royal Icing recipe below. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until golden brown. Makes 5 dozen 2 to 2 1/2 inch cookies.
- ROYAL ICING.
- In a microwave-safe bowl (I use a pyrex measuring cup) stir together until combined:.
- 2 large egg whites.
- 1 1/3 cups powdered sugar.
- Microwave on high 1 1/2 to 2 min until mixture is bubbly or it reaches 160°F
- Then add mixture to another 1 1/3 cups of powdered sugar and beat with an electric mixer at high speed (adding food coloring if desired while still runny) until the icing is cool and stiff peaks form when the beatersa re lifted out of the bowl.
- Keep a damp dishtowel over the bowl as you're working so it doesn't dry out -- and of you feel its getting too stiff, add a little water and stir or beat again -- its super easy to work with (I usually do mine with it the consistency of paint so it dries smooth on top) HAVE FUN!
Nutrition Facts : Calories 80.7, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 46, Carbohydrate 12.3, Fiber 0.1, Sugar 8.2, Protein 0.8
BROOKIES
Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
- For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
- Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
ULTIMATE SUGAR COOKIES
Make and share this Ultimate Sugar Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 40m
Yield 36-48 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 375.
- Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
- Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
- Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
- TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
- Refrigerate at least 1 hour.
- Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
- Turn dough over and cover with another large sheet of waxed paper.
- Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
- Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
- Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
- Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
Nutrition Facts : Calories 130.8, Fat 6.1, SaturatedFat 2.4, Cholesterol 13.5, Sodium 63.1, Carbohydrate 17.4, Fiber 0.3, Sugar 7.7, Protein 1.5
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
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ULTIMATE SUGAR COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (373)Estimated Reading Time 7 minsServings 24-36Total Time 2 hrs 40 mins
- Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours.
- Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
- Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
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