OLD TIME SOFT SUGAR COOKIES
Delicious and easy drop sugar cookie!
Provided by Sharon Gerstman
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
- Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
- Preheat oven to 400 degrees F (205 degrees C).
- Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 16.7 g, Cholesterol 8.1 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 85.8 mg, Sugar 8.8 g
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
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.
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
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!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
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
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.
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
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.
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