THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla 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 as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, 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.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough 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 (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch 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.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
LEMON SUGAR COOKIES WITH SANDY'S COLORED SUGAR
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, beat the butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add the lemon zest and juice and mix well. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to butter mixture and mix to combine. Shape into a log and wrap in heavy-duty plastic wrap. Refrigerate until firm, at least 2 hours.
- Divide the sugar between 2 small resealable plastic bags. Add 8 to 10 drops of 1 color of food coloring to each bag. Shake vigorously to distribute and color the sugar. Put the colored sugar into 2 separate plates.
- Slice the log into 1/2-inch thick rounds. Dip the cookies on 1 side into the sugar, making 12 of each color. Arrange the cookies on baking sheets, spacing evenly, and bake until lightly browned, about 12 to 15 minutes. Remove from the oven, allow to cool slightly, then remove the cookies from the pans. Cool completely on wire racks before serving.
DROP SUGAR COOKIES
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar, oil, vanilla and lemon zest until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
POWDERED SUGAR COOKIES I
Sugar cookies that melt in your mouth.
Provided by Alicia K. Chaput
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 10
Steps:
- Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
- Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 14.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 59.9 mg, Sugar 6.7 g
SOFT FROSTED SUGAR COOKIES
These taste just like Loft House sugar cookies and are just as soft.
Provided by Ashley Bluth
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
- Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 23.6 g, Cholesterol 13.9 mg, Fat 7.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 113.9 mg, Sugar 15.5 g
POWDERED SUGAR COOKIES III
I love this recipe. My mom made these when I was young. They are light, crispy and seem to melt in your mouth. Yum!
Provided by Jodeen Brown
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
- Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
- Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 8.7 g, Cholesterol 5.2 mg, Fat 6.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.5 g, Sodium 69.4 mg, Sugar 3.3 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.
COLORED SUGAR
Colored sugar to top cookies with, or roll them in .. sometimes I use it to top muffins when I make them for kids .. I usually use coarse sugar, and it works well ..
Provided by najwa
Categories Dessert
Time 5m
Yield 2 tablespoons sugar
Number Of Ingredients 2
Steps:
- Place sugar on waxed paper.
- Add one drop of food color, work in with your fingertips.
- Repeat step 2 until you reach the color you want.
Nutrition Facts : Calories 48.8, Carbohydrate 12.6, Sugar 12.6
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
- Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
- Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
- Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
- To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
SPRINKLED AND DIPPED SUGAR COOKIES
Who doesn't want more sprinkles in their life? No one we know! These spring-perfect cookies are just the ticket to add a little extra fun to your baking (and snacking!). Made extra simple with Betty Crocker™ sugar cookie mix with Great Value™ pastel-colored sprinkle mix added to the dough, these are an easy baking project that anyone can achieve. The pretty pastel dip is done with Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ pastel gel food colors that make it easy to achieve the soft shades of the season. Some extra sprinkles are the finishing touch because sometimes, more is more!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
- Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
- Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
- Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 21 g, TransFat 0 g
COLOR-FIELD COOKIES
This tribute to the artist Ellsworth Kelly's work "Nine Colors," requires just one decorating skill: mixing colors. Use gel food coloring for the best results, and blend the colors together gradually, using the tip of a toothpick to control their transformation. For muted tones, add a touch of brown, or a complementary color, like a drop of purple to bright orange. Try a mixing lighter color first. Then, once you've used it, make it darker. For example, sky blue can be deepened with the addition of royal blue, navy blue or a combination. Don't feel tied to the colors produced in Kelly's work, but rather, think of these as an experiment in color.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Prepare the glaze: Combine box of confectioners' sugar, corn syrup, lemon juice and 3 tablespoons warm water in a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups total. Test the glaze on a cookie as you go: If it doesn't spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it's too thin and needs more confectioners' sugar.
- Let glaze sit, tightly covered, until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.
- Decorate the cookies: Pour about 1/3 cup glaze into a small, wide bowl. Starting with a light gel food coloring, mix in color until desired shade is reached. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure it coats the whole surface. Gently shake the cookie from side to side to let the excess glaze drip off.
- Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. The glaze should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges.
- Continue in this way until you have mixed nine different colors and coated 2 or 3 of the cookies in each color. Let dry completely, a few hours. Cookies will keep in an airtight container up to 3 days.
FLOCKING COOKIES WITH COLORED SUGARS
Make and share this Flocking Cookies With Colored Sugars recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 35m
Yield 1 cup
Number Of Ingredients 2
Steps:
- to suggest the textural effect of an elegant flocked fabric or trim, generously sprinkle a fairly fine grained colored sugar over areas already decorated with royal icing or powdered sugar icing BEFORE the icing had a chance to set; immediately shake off excess sugar. For the best effect the sugar used for flocking should be a color similiar to the icing underneath. Depending on the look you desire, you can flock a large flat area or only the raised piped details ofa design.
Nutrition Facts : Calories 387, Carbohydrate 100, Sugar 99.9
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