DELILAH'S FROSTED CUT-OUT SUGAR COOKIES
My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!
Provided by Delilah Lopez
Categories Desserts Cookies Sugar Cookies
Time 18m
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
- In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 20.6 g, Cholesterol 11.3 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 81.7 mg, Sugar 13.9 g
FROSTED CUTOUT SUGAR COOKIES
"As a girl, I helped Mom make these crunchy cutout cookies. Iced and sprinkled with colored sugar, they're the best!" -Sonja Stromswold, Mohall, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely. , For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired.
Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST SUGAR COOKIE CUT-OUTS W/ ICING
This recipe makes about a MILLION of the best sugar cookies I've ever had! I'm not sure exactly how many...6 dozen was a guess...maybe more! The icing dries to be nice and firm. Perfect for stacking.
Provided by Mudpupsall
Categories Dessert
Time 32m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- In a very large mixing bowl, beat the eggs.
- Add butter, sugar, evaporated milk and mix well.
- Add a tiny amount of water to the baking soda (just enough to stir) and add to the bowl.
- Sift flour and baking powder together; blend gradually into cookie mixture.
- Chill until easily handled.
- Grease and flour cookie sheets.
- Roll dough to 1/4-inch thickness and cut into desired shapes.
- Bake at 375° for 10-12 minutes.
- Remove to wire racks to cool.
- Ice cooled cookies Icing: Sift powdered sugar into a bowl.
- Add evaporated milk and vanilla, mix well.
- Add food color if desired.
Nutrition Facts : Calories 1345.3, Fat 37.2, SaturatedFat 22, Cholesterol 195.5, Sodium 618.3, Carbohydrate 230.1, Fiber 4.4, Sugar 107.1, Protein 21.6
SUGAR COOKIE CUTOUTS
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
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
CUTOUT SUGAR COOKIES
This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet, which makes it an excellent canvas for sugary holiday adornments, like Royal Icing. The dough warms quickly because of the high butter content, so work fast to roll, cut out and transfer the dough to the baking sheets to get the best results.
Provided by Sara Bonisteel
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 2 1/2 dozen 3-inch cutout cookies
Number Of Ingredients 7
Steps:
- Combine sugar and butter in a mixing bowl or in the bowl of a stand mixer.
- Using the paddle attachment of the mixer, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. Lightly stir in salt, egg and vanilla.
- Stir in flour in thirds. Add just enough to make a dough that forms a mass and that is very soft but not sticky. It should be pale yellow in color.
- Gather dough in a ball, wrap in wax paper or plastic wrap and chill for at least 1 hour, and preferably 3 or 4 hours or overnight.
- Heat oven to 350 degrees. On a floured surface, roll chilled dough to a thickness of about 1/8 inch. Dust rolling pin and dough with cake flour as needed. Using cookie cutters, make shapes and transfer to baking sheets lined with parchment paper.
- Bake for 7 to 9 minutes, depending on the size of the cookie. The bottoms should be just beginning to turn golden. If they're brown, you've cooked the batch too long.
- Transfer cookies to cooling rack. Let cool completely, then decorate with icing, sprinkles and dusting sugars.
FROSTED SUGAR COOKIE CUTOUTS
I got this yummy sugar cookie recipe from a local magazine. I like them because there not to sweet. They are perfect frosted with my vanilla butter frosting recipe. You can use many different cookie cutters to make fun seasonal cookies all year long.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 30-48 cookies
Number Of Ingredients 13
Steps:
- For the cookies: In a medium mixing bowl stir together flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs, milk, and vanilla. On low speed gradually add flour mixture and mix just until blended. Cover and chill dough for 1 hour.
- Preheat oven to 350 degrees and grease baking sheets. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut dough into shapes with desired cookie cutters. Place 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes. Transfer cookies to a cooling racks to cool completley.
- For frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth. On low speed gradually add powdered sugar alternating with milk, adding more milk if needed, until at desired consistency.
- Add vanilla and beat until smooth and creamy. Spread or pipe frosting on cooled cookies.
Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 26.4, Sodium 76.4, Carbohydrate 20.4, Fiber 0.3, Sugar 10.7, Protein 1.8
CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS
If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
FROSTED BUTTER CUTOUT COOKIES
I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! -Sandy Nace, Greensburg, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 8 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight. , Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets. , Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. , For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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