GRANDMA SHEETS' SUGAR COOKIES
This is my Grandma's recipe -- very light in color even though there are eggs in it. We lived in southern Ohio -- besides being coarse and thick they are not terribly sweet, even with the sugar on top. They're the best! (I have to add up to 9 cups of flour because of humidity where I live.)
Provided by Kathy Sheets
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 8
Steps:
- Mix together the sugar, shortening, baking powder and ground nutmeg. Beat the eggs and add to mixture. Combine the milk and baking soda and pour into mixture. Add the flour. You can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so.
- Flour counter and rolling pin and top of dough. If it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. Roll out dough to 1/4 inch. Cut out with any cookie cutter and place on cookie sheet.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. Remove from sheets and cool on flattened grocery bags or wire racks.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 18.6 g, Cholesterol 12 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 53.3 mg, Sugar 8.6 g
CUTOUT SUGAR COOKIES
Cutting fun shapes from sweet dough and decorating the cookies with icing and candies is a Christmas-time tradition many families, including Sherry Taylor's. "This easy sugar cookie recipe yields delicious results," assures this Metropolis, Illinois subscriber.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen (3-inch cookies).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.
Nutrition Facts : Calories 525 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 278mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S CUTOUT SUGAR COOKIES
My grandma made these every year and it was passed down to my mother and now me.
Provided by Laura
Categories Desserts Cookies Sugar Cookies
Time 3h16m
Yield 72
Number Of Ingredients 9
Steps:
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg.
- Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets.
- Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.
Nutrition Facts : Calories 87 calories, Carbohydrate 8.9 g, Cholesterol 21.3 mg, Fat 5.4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 73 mg, Sugar 4.2 g
SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
GRAMMIE FIFI'S CUTOUT SUGAR COOKIES
These are a family tradition - keep the dough chilled and roll out using enough flour to keep the dough from sticking. These turn out flaky and crisp. You can omit the nutmeg and use a little more vanilla. Baking time varies depending on the size of the cookie.
Provided by DebS 2
Categories Dessert
Time 30m
Yield 5 Dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugar until fluffy.
- Add eggs, vanilla and nutmeg and combine.
- Add dry ingredients and combine.
- Refrigerate dough.
- Take out enough dough to work with at one time.
- Flour rolling pin and rolling surface.
- Roll thin and cut out.
- Bake at 350 for about 7-8 minutes, watch closely!
- Cool.
- Frost with Icing of powdered sugar, milk and vanilla.
- Sprinkle with colored sugars.
Nutrition Facts : Calories 68.3, Fat 3.5, SaturatedFat 1.5, Cholesterol 13.4, Sodium 43.1, Carbohydrate 8.2, Fiber 0.2, Sugar 3.4, Protein 1
GRANDMA GERTIE'S OLD FASHIONED SUGAR COOKIES
My grandma used to make these. She made huge cookies and we used to get so excited when we knew she was making cookies! These have been a favorite for years. The sour cream makes the cookies soft and the extra extract makes them stand out from "regular" sugar cookies. Sometimes I substitute lemon extract for the almond extract.
Provided by QueenJellyBean
Categories Dessert
Time 24m
Yield 48-96 cookies
Number Of Ingredients 9
Steps:
- Cream together shortening, sugar and salt.
- Add eggs and mix thoroughly.
- Add sour cream,soda, almond extract and vanilla - mix thoroughly.
- Stir in the flour 1 to 2 cups at a time.
- Round into balls, roll in sugar and flatten with the bottom of a glass dipped in sugar.
- Bake at 350 degrees for 9-11 minutes until edges are a light golden brown.
- It will make 4-8 dozen depending on the size of cookie you make. You can sprinkle decorating sugars on top for a decorated touch.
SUGAR COOKIES
Make and share this Sugar Cookies recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, and baking powder.
- Set aside.
- Use an electric mixer to cream butter and sugar until fluffy.
- Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined.
- Stir in vanilla or lemon juice and zest.
- Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 350 degrees F.
- On a floured surface, roll dough to 0.125 inch thick.
- Cut into desired shapes.
- Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
- Bake until edges just start to brown, 8-10 minutes .
- Cool on wire racks; decorate as desired.
Nutrition Facts : Calories 322.8, Fat 12.4, SaturatedFat 7.5, Cholesterol 53.8, Sodium 106.7, Carbohydrate 49, Fiber 0.8, Sugar 25.1, Protein 4.1
SUGAR COOKIE CUTOUTS
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eighteen to twenty 4-inch cookies
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
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Ratings 36Calories 94 per servingCategory Cookies
- In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
- Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.
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5/5 (9)Total Time 1 hr 41 minsCategory DessertCalories 521 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. (See Kelly's Notes.)
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