GRANDMA AMICO'S BUTTERMILK SUGAR COOKIE CUTOUTS
Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like. Dough freezes well for later cookie baking.
Provided by Lindsey Vedder
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
- Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
- Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
- Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 25.9 g, Cholesterol 8 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 170.8 mg, Sugar 13.8 g
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
BEST EVER BUTTER SUGAR COOKIES
I can't believe this recipe wasn't already posted. I've made these for years as my standard cut-out sugar cookie recipe. They taste great, stay soft, and the dough is easy to work with, even in our dry climate! I think I got the recipe off of a Land o' Lakes butter package over 20 years ago. They're called 'best ever' for a reason.
Provided by MsFunnybones
Categories Dessert
Time 15m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
- Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
- Frost or decorate as desired.
- Preparation time does not include time in refrigerator.
CUT-OUT BUTTER COOKIES
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 1
Steps:
- Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
- Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.
BROWN SUGAR CUT-OUT COOKIES AND ICING
These cookies are great for a rainy day activity with the kids. Also great for Christmas gifts. This was handed down since at least my great grandmother and are YUMMY!
Provided by MGRIFFIN1
Categories Desserts Cookies Sugar Cookies
Time 1h31m
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
- Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake in a preheated oven for 6 minutes. Cool on wire racks.
- Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 9.3 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 53.8 mg, Sugar 4.3 g
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