Deluxe Sugar Cookies Cookie Cutter Type Recipes

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DELUXE SUGAR COOKIES



Deluxe Sugar Cookies image

Christmas cutouts signal the holiday season. For variety, sprinkle half of the cookies with colored sugar before baking and frost the remaining ones after they're cooled.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen (2-inch) cookies.

Number Of Ingredients 8

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature, beaten,
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle. , Divide dough into fourths. On a surface lightly sprinkled with confectioners' sugar, roll out 1 portion of dough to 1/8-in. thickness. Cut into desired shapes using 2-in. cookie cutters. Place on ungreased baking sheets. Repeat with remaining dough. Bake at 350° for 7-8 minutes or until the edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

DELUXE SUGAR COOKIES - (COOKIE CUTTER TYPE)



Deluxe Sugar Cookies - (Cookie Cutter Type) image

This recipe came from the newspaper in the small Arizona town where I grew up. We use it almost every year to make Christmas cookies. They're not too dry and are good even without any icing or candy decorations.

Provided by Stovepipe

Categories     Dessert

Time 3h7m

Yield 3 1/2 dozen

Number Of Ingredients 9

1 cup butter or 1 cup margarine, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
colored sprinkles
candy sprinkles

Steps:

  • Mix thoroughly butter, powdered sugar, egg, and vanilla. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
  • Heat oven to 375 degrees.
  • Divide the dough in half, and roll each half of dough 3/16" inch thick on a lightly floured or cloth-covered board.
  • Cut into desired shapes and place on a lightly greased baking sheet. Decorate with colored sugar or candy sprinkles.
  • Bake 7 to 8 minutes or until light brown on the edges.

Nutrition Facts : Calories 1016.8, Fat 55, SaturatedFat 33.9, Cholesterol 199.9, Sodium 756, Carbohydrate 120.2, Fiber 2.4, Sugar 50.9, Protein 11.6

DELUXE SUGAR COOKIES



Deluxe Sugar Cookies image

'Christmas cutouts signal the season for our family,' relates field editor Dawn Fagerstrom of Warren, Minnesota. 'Usually I 'paint' these with colorful icing - or if time's short, I simply sprinkle them with colored sugar.'

Provided by Allrecipes Member

Time 30m

Yield 30

Number Of Ingredients 8

1 cup butter or margarine, softened
1 ½ cups confectioners' sugar
1 egg, beaten
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

  • In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. On a surface lightly sprinkled with confectioners' sugar, roll out the dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough. Bake at 350 degrees F for 7-8 minutes, or until the edges begin to brown.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 5.9 g

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.

Provided by GLJCAT

Categories     Desserts     Cookies     Sugar Cookies

Yield 36

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ cup heavy whipping cream
½ cup colored sugar for decoration

Steps:

  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
  • Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

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

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

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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