Country Homes Sugar Cookie Dough Recipes

SUGAR COOKIES

Sugar Cookies image

This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

Steps:

Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BASIC SUGAR COOKIE DOUGH FROM GOOD HOUSEKEEPING

Basic Sugar Cookie Dough from Good Housekeeping image

This is an easy, low sugar recipe from Nov 07 Good Housekeeping Magazine. I used it for my rolled cut cookies as well as the base dough for my snowball cookies.

Provided by arizonabayer

Categories Dessert

Time 2h

Yield 50-60 cookies

Number Of Ingredients 7

Ingredients

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400*.
Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
Place cut cookies about an inch apart on ungreased cookie sheets.
Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.

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