SOFT SUGAR COOKIES
A soft and tender version of traditional roll-out sugar cookies--thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
- Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
MICHELLE'S SOFT SUGAR COOKIES
These sugar cookies have won raves from all who have tried them. They are soft and have a light and delicate flavor. They're great for Christmastime cut outs.
Provided by MISSMR94
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 8
Steps:
- Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
- Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
- Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 10.7 g, Cholesterol 9.3 mg, Fat 3.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 79.1 mg, Sugar 5.1 g
MICHELE'S FAVORITE COOKIES
Steps:
- Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.)
- Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces.
- Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges)
- Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.)
- Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces.
- Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges)
SOFT SUGAR COOKIES
These soft cookies are always a hit, so I often stir up a big batch. I usually add food coloring to the frosting to coordinate with the current holiday. -Coleen Walter, Bancroft, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.
Nutrition Facts : Calories 174 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 107mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
CHARMIE'S SOFT SUGAR COOKIES
I know there are a ton of sugar cookie recipes here, but I couldn't find this one, and it's my favorite! It makes a nice thick and soft sugar cookie, that's perfect for all the holidays. Frost these with your favorite vanilla frosting (I often just used the store-bought stuff...shhhhh!). Cooking time includes chilling time. I'm guessing on the amount, but I'll adjust when I make these soon!
Provided by Charmie777
Categories Dessert
Time 2h30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Cream margarine or butter with sugar.
- Add eggs and vanilla and blend well.
- Sift together dry ingredients and add to butter/sugar mixture.
- Chill at least 1-1/2 hours.
- Roll on floured board to 1/2 inch think.
- Cut with desired cookie cutters.
- Bake at 400º 8-10 minutes on a greased cookie sheet.
- Cool and frost with your favorite frosting!
OLD-FASHIONED SOFT SUGAR COOKIES
Cookies like grandma use to make. Easy soft and chewy drop cookies with old fashioned taste. Prep time is also chill time.
Provided by Karen From Colorado
Categories Drop Cookies
Time 1h22m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- Cream together shortening, sugar and brown sugar.
- Mix in egg.
- Mix in buttermilk and vanilla.
- Combine the dry ingredients.
- Stir dry ingredients into the creamed mixture.
- Chill dough for 1 hour.
- Drop mixture by rounded teaspoons 2" apart on a lightly greased cookie sheet.
- Combine topping ingredients and sprinkle on top of cookie dough.
- Bake at 400 degrees for 7 to 9 minutes or until set.
Nutrition Facts : Calories 62, Fat 2.3, SaturatedFat 0.6, Cholesterol 4.6, Sodium 43.8, Carbohydrate 9.6, Fiber 0.2, Sugar 5.5, Protein 0.8
NICE 'N' SOFT SUGAR COOKIES
My family's all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. - Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and confectioners' sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll. , Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely., Beat confectioners' sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute., Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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