THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!
These babies are easy, sweet and very versatile! Once you lay your eyes on these sugar cookies, you will never need another recipe again!
Provided by LTMIEKO
Categories Desserts Cookies Sugar Cookies
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour and baking soda; set aside.
- In a medium bowl, cream together the butter, 1 1/4 cups white sugar and brown sugar. Beat in the egg and vanilla, then stir in the milk. Mix in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to15 minutes in hte preheated oven, until the bottoms of the cookies are golden brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 17.5 g, Cholesterol 19 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 92.6 mg, Sugar 10.9 g
ALL-IN-ONE SUGAR COOKIE DOUGH
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations. Bonus: this dough works for roll-and-cut and slice-and-bake cookies (yep, including sandwiches).
Provided by Rhoda Boone
Categories Cookies Dessert Bake Christmas Kid-Friendly Quick & Easy Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 4 dozen cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk flour and salt together. In a separate bowl, use an electric mixer to beat the butter and sugar until well combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.
- For roll-and-cut cookies:
- Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1 1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.
- Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.
- Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.
- For slice-and-bake cookies:
- Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Slice cookies into 1/4-inch-thick rounds and arrange 1 1/2 inches apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely. Decorate, if desired.
- VARIATIONS:
- Pistachio-Cranberry: After blending the flour mixture into the butter and sugar mixture, add 3/4 cup dried unsweetened cranberries and 3/4 cup chopped pistachios. Mix gently to incorporate.
- Lemon-Thyme: After blending the flour mixture into the butter and sugar mixture, add 1 tablespoon lemon zest and 1 tablespoon picked fresh thyme leaves. Mix gently to incorporate. After baked cookies have cooled, make a simple glaze, if desired: whisk together 1/4 cup confectioners' sugar and 1 to 2 tablespoons whole milk. Spoon a small amount onto the center of each cookie and top with additional lemon zest and thyme leaves.
- Chai-Spiced with Crystallized Ginger: When combining the dry ingredients, whisk in 1/2 teaspoon ground cardamom, 1/4 teaspoon ground clove, and 1/4 teaspoon ground ginger. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup chopped crystallized ginger. Mix gently to incorporate. Sprinkle with sanding sugar or sugar in the raw, if desired, before baking.
- Carrot Cake: When combining the dry ingredients, whisk in 1 teaspoon ground cinnamon. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup finely grated carrot and 3/4 cup chopped walnuts. Mix gently to incorporate.
- To make Carrot-Cake Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To make sandwich filling, use an electric mixer to beat 3/4 cup (1 1/2 sticks) unsalted butter on medium-high until smooth and fluffy. Add 8 ounces room temperature bar cream cheese and beat until well blended. Add 2 1/2 cups sifted confectioner's sugar, 1 teaspoon vanilla extract and mix on medium-low until well combined. Spread 2 to 3 teaspoons of filling on the flat side of a baked cookie, and then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
- Mocha: Whisk 1/2 cup unsweetened cocoa powder and 2 tablespoons instant espresso powder into the dry ingredients. Follow the rest of the procedure as written above in the base recipe.
- To make Mocha-Caramel Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To assemble the sandwiches, spread homemade or store-bought dulce de leche caramel on the flat side of a baked cookie, then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
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.
3-IN-1 SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 4 dozen 2-inch cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
- For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
- For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
- For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
- Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
- Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
- Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
- Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
- Yield: 1 pound royal icing (1 2/3 cup)
SUGAR COOKIES IX
Drop cookie style sugar cookies, perfect for impatient bakers!
Provided by Allrecipes Member
Categories Sugar Cookies
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
- Cream together the butter or margarine, white sugar, brown sugar, and eggs. Add vanilla and stir.
- Add the flour, salt, baking soda, and baking powder and mix well.
- Drop by spoonfuls onto a lightly greased cookie sheet.
- Bake at 300 degrees F (150 degrees C) for about 12 minutes or until lightly browned.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 39.3 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 197.5 mg, Sugar 23.2 g
EIGHT IN ONE SUGAR COOKIES
From this dough you can make variations of cookies. Chocolate Chip Balls: Coconut/Almond: Pecan Balls: Ginger Cookie Balls: Gumdrop Cookie Balls: Fruit "N" Spice Drop: Orange Wafers: Banana/Lemon Drops.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- TO MAKE THE COOKIE DOUGH: Cream together butter and sugars until smooth and fluffy.
- Stir in unbeaten eggs, one at a time.
- Sift together dry ingredients; add to creamed mixture alternately with milk.
- Mix thoroughly.
- Divide dough in eight 1-cup lots.
- Wrap each tightly in foil or plastic wrap; freeze.
- Then place in plastic bag.
- TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT.
- This dough, tightly wrapped, will keep several days in refrigerator.
- Place about 2" apart on greased baking sheet and bake in moderate oven 375°F for.
- 10-15 minutes.
- Spread cookies on racks to cool.
- Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
- CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp cocoa and 1/3 cup semisweet chocolate pieces.
- Shape into about 24 round balls; flatten slightly with spatula.
- Bake as directed.
- COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
- Shape into about 24 balls; place on greased baking sheet and press flat with spatula.
- Top each with a piece of candied cherry.
- Bake as directed.
- PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
- vanilla. Shape into 24 round balls.
- Bake as directed.
- GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 Tbsp dark molasses and 1/4 tsp ground ginger.
- Shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
- GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
- Shape into 24 balls; cross-cross with a fork. Bake as directed.
- FRUIT'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 Tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
- Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
- Makes 30.
- ORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
- Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
- Makes 24 thin cookies.
- BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
- grated lemon peel and 1/4 tsp lemon juice.
- Drop 1 teaspoonful at a time into finely rolled corn flakes.
- Coat by turning gently with spoon.
- (Dough is very soft) Place 2" apart on greased baking sheet and bake as directed.
- Watch carefully so cookies do not scorch.
- Makes 2 dozen.
Nutrition Facts : Calories 372.8, Fat 16.6, SaturatedFat 10.1, Cholesterol 76.3, Sodium 231.2, Carbohydrate 51.8, Fiber 0.9, Sugar 25.6, Protein 4.8
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