Nanas Soft And Tasty Sugar Cookies Recipes

SOFT SUGAR COOKIES

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.

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES

Steps:

• Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
• Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
• Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
• Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
• Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
• Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
• Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
• Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
• Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
• To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
• Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
• Decorate the cookies as desired.
• Enjoy!

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

NANA'S SOFT GINGERSNAP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine softened butter, sugar, molasses and egg; beat well.
• Mix dry ingredients and ginger; add to batter; mix well.
• Chill batter for 1 hour.
• Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
• Bake for 8-10 minutes.
• Makes 36 cookies.

NICE 'N' SOFT SUGAR COOKIES

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.

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.

NANA'S SUGAR COOKIES RECIPE

Steps:

• Mix and chill. Roll out in small amounts ( do dough in size of walnuts ). Put on ungreased cookie sheet. Bake 10 minutes at 350 degrees.

ANN'S SOFT SUGAR COOKIES

Steps:

• Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
• In another bowl stir together flour, soda, and cream of tartar.
• Slowly add the dry mixture to the wet ingredients.
• Cover and refrigerate for 2 hours.
• Preheat oven to 375.
• Divide dough in half.
• On a lightly floured surface roll each half to 3/16 of an inch.
• Cut out shapes as desired and sprinkle with sugar.
• Bake on cookie sheets for about 8 minutes.