GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES
This is my great-grandmother's sugar cookie recipe.
Provided by Jessica McDonald
Categories Desserts Cookies Sugar Cookies
Yield 78
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C) .
- Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
- On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
- Bake for 6 to 8 minutes, or until delicately brown.
Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g
THE BEST OLD FASHIONED SUGAR COOKIES
This is a recipe for sugar cookies like they used to be! This recipe produces light fluffy cookies, that are slightly crisp on top & soft & tender in the centre. You can play around with the cooking times to get the texture you like. Eat them plain, with the frosting, the glaze or other icing. These cookies ae easy to make, just make balls & roll in sugar - no need for cutters! They also freeze well & the kids LOVE them! Our favourite way to make them is by rolling them in coloured sugar & cooking them on a foil lined tray for 8 minutes. If we decide to frost / ice them, we always skip the sugar rolling stage. If Time to make doesn't include chill time.
Provided by Um Safia
Categories Dessert
Time 30m
Yield 40 cookies approx.
Number Of Ingredients 20
Steps:
- Cookies:.
- Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
- Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
- Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
- Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- Frosting:.
- Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
- Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
- Glaze:.
- Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
- Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
- To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
- Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
- If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
- If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
- Allow glaze to dry before storing cookies in airtight containers.
- Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
Nutrition Facts : Calories 196.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 29.1, Sodium 75.7, Carbohydrate 32.1, Fiber 0.2, Sugar 24.7, Protein 1.3
OLD FASHIONED SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 dozen Sugar Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Cream butter and sugar. Add egg. Blend in cream and extract. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown.
AMISH SUGAR COOKIES
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED SUGAR COOKIES
A favorite with my family! These aren't overly sweet sugar cookies, so they are perfect for frosting. This recipe was originally taken from clabbergirl.com. (Check out the Clabber Girl website - lots of great recipes!)
Provided by AnnieLynne
Categories Dessert
Time 45m
Yield 36-48 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour, salt, baking powder and sugar in a large mixing bowl.
- Cut in butter until fine.
- Add egg, cream (or evaporated milk), and vanilla.
- Roll out dough evenly on to a lightly floured surface. (I separate my dough into 3 pieces and roll each piece to 1/4 inch thickness.).
- Sprinkle with sugar. (I usually skip this step if I plan to frost the cookies).
- Cut out with cookie cutters and place on an ungreased baking sheet. (The cookies do not really spread much, so about an inch apart is fine.).
- Bake at 400F for 5 - 8 minutes or until edges just start to brown. (In my oven 6 minutes is perfect - the cookie is firm, but not over-cooked and the bottoms are just-browned.).
- Remove to cooling rack and cool completely before frosting.
Nutrition Facts : Calories 4010.4, Fat 206.5, SaturatedFat 127.5, Cholesterol 724, Sodium 3425.1, Carbohydrate 491.3, Fiber 10.1, Sugar 202.6, Protein 47.9
OLD FASHIONED SUGAR COOKIES II
My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace.
Provided by M.FLORES
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 45m
Yield 84
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
- To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 7.3 g, Cholesterol 9.1 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 37.1 mg, Sugar 3.8 g
OLD-FASHIONED SUGAR COOKIES
Categories Cookies Dessert Bake Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 32 cookies
Number Of Ingredients 8
Steps:
- In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight.
- Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week.
OLD-FASHIONED LEMON SUGAR COOKIES
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20 (3 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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