CLASSIC SUGAR COOKIES
Steps:
- Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners' sugar until fluffy. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture, then chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes at 350 degrees.
CLASSIC SUGAR COOKIES
Use cookie cutters to cut seasonal shapes from a few cups of Gloria's dough. Prepared frosting and colored sugar make it a snap to decorate these classic Christmas cookies.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC SUGAR COOKIES
Rolling, cutting, decorating and ultimately transforming our Classic Sugar Cookies into one of a kind holiday cookies is a long standing tradition in families across America!
Provided by Food Network
Categories dessert
Time 37m
Yield 5 dozen cookies
Number Of Ingredients 21
Steps:
- COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
- COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
- HEAT oven to 350 degrees F.
- ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
- BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
- Buttery Cream Frosting:
- COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
- BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
CLASSIC SUGAR COOKIES (WITH VARIATIONS)
These are very easy to make and they are perfect for cutting into shapes and decorating. Pop dough back into fridge for 5 minutes if dough gets too soft to work with. Prep time includes chilling time. Cook time is 10 mins per batch. Update Dec22 2004: Instructions to make CHOCOLATE sugar cookies are below.
Provided by WaterMelon
Categories Dessert
Time 1h
Yield 42-48 cookies
Number Of Ingredients 7
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.
SUGAR COOKIES II
These are soft, fat and delicious cookies great for dipping in coffee,
Provided by Cheryl
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 240
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.Combine the flour, baking powder and baking soda, stir into the creamed mixture alternately with the milk. Drop by rounded tablespoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. You may glaze with confectioners' sugar when cool.
Nutrition Facts : Calories 37.3 calories, Carbohydrate 5.6 g, Cholesterol 5.7 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 2 g
SUPER SUGAR COOKIES
This recipe has been in my family for many years. They melt in your mouth!
Provided by Robin
Categories Desserts Cookies Sugar Cookies
Yield 108
Number Of Ingredients 10
Steps:
- Cream vegetable oil and butter or margarine. Add sugars and blend well. Add eggs and vanilla. Sift dry ingredients and add above. Refrigerate dough for several hours after mixing.
- Preheat oven to 350 degrees F (180 degrees C).
- Dough will be soft. Shape into balls. Dip in sugar. Place on greased cookie sheet. Flatten slightly with a glass dipped in sugar. Bake for 12 minutes.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 6.5 g, Cholesterol 8 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 46.7 mg, Sugar 3 g
CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY)
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 96
Number Of Ingredients 16
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.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
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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