Classic Sugar Cookies With Variations Recipes

CLASSIC SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

OLD FASHIONED SUGAR COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
• To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY)

Steps:

• In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
• Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

CLASSIC SUGAR COOKIES

Steps:

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Using 2-1/2-in. cookie cutters, cut out desired shapes. Place 2 in. apart on ungreased baking sheets. Leave plain or sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until the edges are golden brown. Remove to wire racks to cool. Frost plain cookies; sprinkle with colored sugar if desired.

CLASSIC SUGAR COOKIES

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.

CLASSIC SUGAR COOKIES (WITH VARIATIONS)

Steps:

• Preheat oven to 350F.
• Line 2 baking sheets with parchment paper.
• Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy.
• Add egg and vanilla.
• Continue beating until well-combined.
• Combine flour, salt and baking soda.
• Add the flour mixture to the wet ingredients.
• Mix on low speed until just combined.
• Wrap dough tightly with cling wrap and chill for at least 30 minutes.
• Turn dough out on lightly floured surface.
• Roll to about 1/8" thickness.
• Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets.
• Sprinkle the tops with sugar, if desired.
• Bake until cookies are set but not brown, 8-10 minutes.
• Transfer to cooling racks.
• You may roll the dough into a log shape and freeze until firm, then slice and bake.
• LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar.
• RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined.
• NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined.
• SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour.
• FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies.
• Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed.
• Frost cookies after baking, while still slightly warm.
• CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla.
• MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.

CLASSIC SUGAR COOKIES

Steps:

• Add the softened butter to the bowl of a standing mixer, fitted with the paddle attachment. Sift together the flour and salt and set aside.
• Cream the butter on medium speed. Add the egg and egg yolk to the bowl, and continue on medium speed.Add the sugars to the mixer, and mix on medium-high speed, until creamy and fluffy.Add the vanilla bean paste (or extract) to the mixing bowl, and continue to mix on medium-high, scraping down the bowl as necessary.With the mixer on low, add the flour in several batches, until it's all added.
• Cut 8 individual pieces of parchment paper and set aside.Divide the dough into 4 equal sized pieces, and roll each piece between two sheets of parchment paper, to less than 1/4-inch thick. Refrigerate the sheets of dough for at least 4 hours.
• Remove one sheet of dough from the refrigerator. Peel the top sheet of parchment paper from the dough, and cut shapes with cookie cutters. Move the cookies to a baking sheet (lined with parchment paper) with a very thin, metal spatula. Decorate with sprinkles, and return the sheets to the refrigerator to chill again, for 30 minutes. Repeat with the remaining sheets of dough.
• Preheat the oven to 350 degrees F. Remove the sheets from the refrigerator and bake for 7 to 9 minutes, until the edges are golden brown and the center is set.
• Remove the cookies from the oven, and transfer them to a wire rack to cool completely. The cookies will keep for up to 2 weeks in an airtight container. Optional variations: Coconut Cookies: Follow directions for making Sugar Cookie dough, substituting 1 tsp coconut extract for the vanilla. Lemon Cookies: Follow directions for making Sugar Cookie dough, substituting 1 Tbsp freshly grated lemon zest and 2 tsps fresh lemon juice for the vanilla. Nut Cookies: Follow directions for making Sugar Cookie dough. Sprinkle the tops of the cut-out dough with ½ cup chopped nuts before baking. (Don't use toasted nuts; the raw nuts will toast while baking.) Orange-Rosemary Cookies: Follow directions for making Sugar Cookie dough, substituting freshly grated zest of 2 oranges (1½-2 Tbsp) and 1 Tbsp finely minced rosemary leaves for the vanilla.

BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960

Steps:

• Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
• Preheat oven to 275 degrees F (135 degrees C).
• Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
• Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.