THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
- Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
- Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
- Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
- Frost the cooled cookies and decorate as you wish.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white
Provided by Scott Loitsch
Categories Desserts
Yield 12 cookies
Number Of Ingredients 17
Steps:
- Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
- Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
- Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
- Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
- When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
- Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
- Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
- To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
- Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
- Decorate the cookies as desired.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams
EGG SHAPED SUGAR COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, cream of tartar, fine sea salt, unsalted butter, powdered sugar, large egg, lemon, pure vanilla extract, large pasteurized egg whites, powdered sugar, fresh lemon juice, food coloring
Provided by Chris Salicrup
Categories Desserts
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: in a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In another large bowl, beat the butter and sugar with a hand mixer on medium-high until light in color and fluffy in texture, 3-5 minutes.
- Add the egg and mix until incorporated.
- Mix in the lemon zest and vanilla, then add the flour mixture and mix with a spatula until just combined.
- Transfer the cookie dough to a clean work surface and divide into two balls. Flatten each into a 5-inch (12-cm) disc, wrap in plastic wrap, and refrigerate for at least 2 hours, up to 3 days.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one of the dough discs into a ¼-inch (6 mm) thick circle.
- Use egg-shaped cookie cutters to cut out shapes and transfer to the prepared baking sheets.
- Bake until the cookies are golden around the edges, 6-8 minutes depending on the size.
- Cool for 1 minute on the baking sheets, then transfer to a wire rack to cool completely before decorating. Repeat with the other dough disc.
- Make the icing: in a large bowl, beat the egg whites on high speed with a hand mixer until foamy. Reduce the speed to low and gradually add the sugar, beating until completely incorporated. Add the lemon juice and return the speed to high, beating until the icing is very stiff, 5-7 minutes.
- Divide the icing between four bowls and color three with food coloring of choice.
- Transfer the icings to piping bags or plastic bags fitted with round tips and decorate the cooled cookies.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 77 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, Sugar 58 grams
EASTER EGG SUGAR COOKIES
We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
- Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
- For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
- Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
- Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.
DOUBLE-SIDED SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, vanilla extract, large eggs, all-purpose flour, salt, yellow food coloring, red food coloring, blue food coloring, black food coloring, green food coloring, electric hand mixer, food-safe glove
Provided by Claire Nolan
Categories Bakery Goods
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
- Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
- Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
- Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don't dry out.
- Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
- Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
- Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
- Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
- Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
- Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
- Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
- Place the red triangle on top and trim the edges with a bench scraper or knife.
- Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
- Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
- Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
- Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
- Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
- Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 40 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams
BECKY'S SUGARY SUGAR COOKIES
Light, wonderful cookies that just make your day!!
Provided by Becky Schramm
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Melt the butter or margarine over low heat.
- Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets.
- Bake for 10-15 minutes or until golden brown at 375 degrees F (190 degrees C).
Nutrition Facts : Calories 173.6 calories, Carbohydrate 22.4 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 101.3 mg, Sugar 8.5 g
DECORATED EASTER EGG SUGAR COOKIES
Dare we say it? These eggs are even more fun to decorate than the traditional version-and the result is so much more delicious! This simple recipe is designed to put equal emphasis on ease, deliciousness and creativity. Ease comes from using Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-and that's where the perfect sweetness comes from, too. Creativity comes into play with all the patterns and colors you can dream up to decorate your cookie eggs-let your imagination run wild!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/4-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In 3 separate small bowls, divide frosting and tint two of them separately with pink and yellow food colors, leaving the third bowl white. With small icing knife or offset metal spatula, spread 1 tablespoon of frosting on top of cookie.
- Using photo as a guide, decorate frosted cookie with cookie icing, sprinkles and sugars. Repeat for frosting and decorating remaining cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 19 g, TransFat 0 g
SUGAR COOKIES
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
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.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
EASTER SUGAR COOKIES
Cream cheese contributes to the rich taste of these melt-in-your-mouth Easter sugar cookies. They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change. -Julie Brunette, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., 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. Bake until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASTER EGG COOKIES
My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. -Barbara Neuweg, West Point, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BETTY'S SUGAR COOKIES
These are the cookies that my mom used to make every Christmas time.
Provided by MECHSGAL
Categories Desserts Cookies Sugar Cookies
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
- 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.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 9.1 g, Cholesterol 7.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 40.8 mg, Sugar 3.6 g
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR CINNAMON COOKIE RECIPE BY TASTY
Here's what you need: softened butter, brown sugar, white sugar, egg, vanilla essense, white flour, corn flour, baking powder, baking soda, cinnamon, brown sugar, cinnamon, icing sugar, melted butter, cinnamon, milk
Provided by Leana Ferguson
Categories Desserts
Time 30m
Yield 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 175 degrees celsius (351 degrees fahrenheit) and line a flat tray with parchment paper.
- In a big bowl, mix together the butter, white sugar, brown sugar and mix until light and fluffy, then mix in the egg and vanilla.
- Sift in the dry ingredients together : flour, cornflour, baking powder, baking soda and cinnamon. Mix until successfully reached cookie batter consistency.
- In a small bowl mix the brown sugar, white sugar and cinnamon for the cookies to be rolled in
- Shape the cookie dough into a small circle and roll in the sugar mixture
- Flatten the cookies to about the size of your palm and put in the oven for 12 minutes or lightly brown on top .
- In a big bowl mix together the butter, milk, icing sugar and cinnamon for the icing. Put in a piping bag and cut off about 2cm from the tip.
- Once cooled, ice the cookies and serve.
Nutrition Facts : Calories 314 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 38 grams
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
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