Lizzys Sugar Cookies Recipes

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SOFT BUTTERMILK SUGAR COOKIES



Soft Buttermilk Sugar Cookies image

Thick, soft, buttermilk sugar cookies are the best cutout cookies. Similar to lofthouse cookies, these are perfect with a dollop of buttercream frosting.

Provided by Julie Clark

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 cup buttermilk (divided)
1 teaspoon baking soda
1 cup salted butter (softened)
2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking powder
Frosting and sprinkles (optional)

Steps:

  • Combine 1/2 cup buttermilk and baking soda in a small bowl. Set aside until step 5.
  • In a stand mixer, cream together the butter and sugar.
  • Add eggs, salt, vanilla and 1/2 cup buttermilk. Mix well.
  • Add 3 cups of flour and the baking powder. Blend until combined.
  • Add the buttermilk/baking soda mixture and the last 3 cups of flour. Mix until the flour is completely incorporated.
  • Wrap the cookie dough in plastic wrap and gently press it into a disc. Be sure it is wrapped tightly and refrigerate the dough overnight.
  • When you're ready to roll out the dough, preheat the oven to 350 degrees.
  • Sprinkle a pastry mat with flour. Divide the dough in half and roll out one-half of the dough, sprinkling flour on top of the dough as needed.
  • Cut out the dough in the shapes you'd like. Place the cookies on a nonstick baking mat.
  • Bake the cookies at 350 degrees for 9-10 minutes, removing them before they are browned.
  • Repeat with remaining dough, rerolling as needed.
  • Allow the cookies to cool, the frost them with buttercream frosting and sprinkles, if desired.
  • Store in an airtight container.

Nutrition Facts : Calories 152 kcal, Carbohydrate 24 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 93 mg, Sugar 14 g, ServingSize 1 serving

CUT OUT SUGAR COOKIES



Cut Out Sugar Cookies image

Tips on how to make the best cut out sugar cookies. Buttery and lightly sweet, this cookie dough holds its shape when you bake it. Perfect for Christmas cookies and other holiday shapes.

Provided by Julie Clark

Categories     Cookies

Time 37m

Number Of Ingredients 6

4 cups all purpose flour
1/2 teaspoon salt
1 1/2 cups salted butter* ((room temperature))
1 1/2 cups granulated white sugar
2 large eggs
2 teaspoons vanilla

Steps:

  • In a medium bowl, combine the flour and salt with a wire whisk.
  • In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
  • Scrape down the sides of the bowl and add the flour mixture.
  • Mix just until combined, being careful not to overmix.
  • Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
  • Refrigerate for 1 hour.**
  • On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.
  • Place the shapes on a non-stick baking sheet.
  • Refrigerate the cookie dough for another hour.
  • Preheat the oven to 325 degrees.
  • Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.
  • Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.
  • Once the cookies are cooled, decorate as desired.

Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 104 mg, Sugar 8 g, ServingSize 1 serving

BAKERY STYLE SUGAR COOKIES



Bakery Style Sugar Cookies image

Hints on how to get the thickest, softest, bakery style sugar cookies. It's the best sugar cookie recipe around!

Provided by Julie Clark

Categories     Cookies

Time 25m

Number Of Ingredients 12

2 3/4 cups all purpose flour (358 grams)
1 teaspoon baking soda (6 grams)
1/2 teaspoon baking powder (2 grams)
1/2 teaspoon salt (4 grams)
1 cup European style salted butter (8 ounces, room temperature)
1 1/2 cups white granulated sugar (300 grams)
1 large egg
3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
1/2 tablespoon lemon juice (7 grams)
1/4 cup heavy cream
3/4 teaspoon white vinegar
Extra sugar for sprinkling on top

Steps:

  • In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
  • Scoop the dough into about 18 1-1/2" inch balls (about 53 grams each) and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
  • Refrigerate the cookies for at least 1 hour.
  • In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
  • Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
  • Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
  • Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
  • Store in an airtight container.

Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 156 mg, Sugar 16 g, ServingSize 1 serving

LIZZIE'S CHOCOLATE PINWHEEL COOKIES



Lizzie's Chocolate Pinwheel Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 9h55m

Yield 2 dozen cookies

Number Of Ingredients 9

1/2 cup vegetable shortening, such as Crisco
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
1 ounce (1 square) unsweetened baking chocolate, melted

Steps:

  • Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
  • Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
  • Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
  • The next day, preheat the oven to 375 degrees F.
  • Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

TEXAS LIZZIES



Texas Lizzies image

Make and share this Texas Lizzies recipe from Food.com.

Provided by True Texas

Categories     Drop Cookies

Time 25m

Yield 60 cookies

Number Of Ingredients 14

2 1/2 cups golden raisins
1 1/4 cups raisins
1/2 cup whiskey
1/2 cup butter, softened
1 lb light brown sugar
3 eggs
3 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 lb red glazed cherries, and
green glazed cherries, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
  • In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy.
  • Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture.
  • Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
  • Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart.
  • Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.

Nutrition Facts : Calories 173.1, Fat 6.4, SaturatedFat 1.5, Cholesterol 14.6, Sodium 88.7, Carbohydrate 27.4, Fiber 1.2, Sugar 19, Protein 2.3

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