Crisp Sugar Cookie Mix Recipes

COOKIE SWAP: CRISP SUGAR COOKIES

Steps:

• Preheat oven to 350°. Line baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of a mixer, cream butter and powdered sugar until smooth, at least 3 minutes.
• Beat in extracts and egg.
• Add flour mixture, a little at the time, to the wet ingredients. Continue until all flour has been added. The dough will be very stiff. If dough is too stiff for mixer, turn dough out onto tabletop, wet hands, and finish kneading dough by hand.
• DO NOT CHILL dough. Roll dough onto floured surface and roll to ¼" thickness. Cut with cookie cutter.
• Bake at 350° for 6-8 minutes. Remove from baking pan and cool on cooling rack.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

CRISP SUGAR COOKIE MIX

Steps:

• In a large bowl, combine the first 4 ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total). , To prepare cookies: In a large bowl, cream butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill 2-3 hours or overnight. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake until the edges are lightly browned, 7-9 minutes. Cool on wire racks.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

CRISP SUGAR COOKIES

Steps:

• Gradually add sugar to shortening, creaming until fluffy.
• Beat in eggs, one at a time.
• Add cream and flavorings.
• Combine flour, soda, and salt.
• Add to creamed mixture, mix well.
• Chill.
• Roll out small amounts at a time, very thin, on lightly floured board.
• Cut with various shaped cookie cutters.
• Place on ungreased cookie sheet.
• Sprinkle with additional granulated or colored sugar.
• Bake in 400 degree oven 6 to 9 minutes, until golden.
• Makes 6 dozen medium-sized cookies.

CRISP SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs one at a time beating well.
• Mix the dry ingredients and add alternately with milk to the batter.
• Mix well then chill for 2-3 hours.
• Roll dough 1/8"- 1/4" thick on a floured surface.
• Cut with a 2" cookie cutter and place 2" apart on a greased baking sheet.
• Bake at 425F for 8-10 minutes or until golden brown.
• Cool 1 minutes on the baking pan then move to a baking rack to finish cooling.