Paula Deen Sugar Cookies Recipes

DECORATED SUGAR COOKIES

Steps:

• In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°. Line baking sheets with parchment paper.
• On a lightly floured surface, roll dough to ¼-inch thickness. Using assorted holiday cookie cutters, cut dough, gently rerolling scraps to use all dough. Place dough on prepared pans.
• Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
• Pipe a thin border of white Meringue Powder Icing around edges of cookies. Let dry completely. Decorate cookies as desired with remaining white and colored icing and sprinkles. Let dry completely. Store in airtight containers for up to 1 week.
• In a medium bowl, beat ¼ cup cold water and meringue powder with a mixer at medium speed until frothy. Gradually beat in confectioners' sugar until smooth.
• Place a small amount of icing in a pastry bag fitted with a small round tip. Divide remaining icing among small bowls, and tint as desired with food coloring. Stir in additional water ½ teaspoon at a time as needed to create a spreadable consistency.

CLASSIC SUGAR COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with parchment paper. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another large bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 1-inch balls, and roll in sparkling sugar. Place on prepared pans, and gently flatten cookies. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.

FROSTED LEMON SUGAR COOKIES

Steps:

• In a large bowl, beat butter, shortening, 1 cup granulated sugar, and zest with a mixer at medium speed until fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate dough for at least 2 hours or for up to 2 days.
• Preheat oven to 375°. Line baking sheets with parchment paper.
• Place remaining 3 tablespoons granulated sugar in a small bowl. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in sugar, and place 2 inches apart on prepared pans. Gently flatten balls to ½-inch thickness.
• Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
• Spread Lemon Frosting onto cookies, and sprinkle with sanding sugar. Refrigerate in an airtight container for up to 3 days.
• In a medium bowl, beat all ingredients with a mixer at medium-high speed until smooth and fluffy. Use immediately.

PAULA DEEN'S CHOCOLATE SUGAR COOKIES

Steps:

• Beat butter until soft and creamy. Gradually add sugar, beat well. Add eggs and vanilla, beat well.
• Combine flour, cocoa, baking powder, and salt; gradually add to butter mixture, mix well. Cover and chill for 1 hour. Preheat oven to 350 degrees and grease cookie sheets.
• Divide dough in half, roll 1 portion on a well floured surface to 1/8-inch thickness. Cut with cookie cutters and place on sheets. Sprinkle with colored sugar, if desired. Repeat with 2nd portion.
• Bake for 10 minutes, cool 2 minutes on sheets, then move to wire racks. When completely cooled, decorate with icing.
• For the icing, whisk together all the ingredients, add food coloring as desired. Makes 3/4 cup.

PAULA DEEN'S SUGAR COOKIES

Steps:

• Place the powdered sugar and butter into the bowl of a stand mixer. Cream together until well combined.
• Add in the vanilla extract and egg. Mix to combine.
• In a separate bowl, combine the flour, baking soda, and cream of tartar. Mix well to combine.
• Add the dry ingredients to the mixing bowl. Mix until the dough just comes together. Dough may look dry, don't worry that is expected.
• Form the dough into a ball. Cut the dough in half. Wrap in plastic and place in the fridge overnight or for at least 2-3 hours

PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES

Steps:

• To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
• Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
• To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
• Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
• Store in airtight containers for up to 1 week.

BROWN SUGAR COOKIES

Steps:

• Pre-heat the oven to 375 °F.
• In a bowl, cream the butter and sugar, then beat in the vanilla. Add the eggs one at a time, beating well. Add the flour 1/2 cup at a time, continuing to beat. Stir in the nuts.
• Drop the dough by heaping tablespoon onto ungreased cookie sheets. Bake for 10 to 12 minutes, until golden brown.
• Variation: For variety, you may want to add chocolate chips or coconut flakes. Sometimes I add both, depending on my mood.

MONOGRAMMED SUGAR COOKIES

Steps:

• In a bowl, cream together 1 1/2 cups confectioner's sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
• Preheat the oven to 350 °F.
• Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
• Royal Icing:
• In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

PAULA DEEN SUGAR COOKIES

Steps:

• Directions In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight. Preheat the oven to 350 degrees F. Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

VANILLA SUGAR COOKIE

Steps:

• In a medium bowl, sift together the flour, salt and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between two pieces of parchment paper and roll out to 1/4 inch think. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 °F.
• Cut out the cookies in the desired shapes and places on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating. (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.) Makes about 12 3-inch cookies.

PAULA DEEN MAGICAL PEANUT BUTTER COOKIE WITH SPLENDA

Steps:

• Makes about 18 cookies.

MANY JAM THUMBPRINTS

Steps:

• Preheat oven to 375°F. Grease 2 large baking sheets; set aside.
• In a large bowl, whisk together the flour, ground pecans, baking powder, and salt; set aside. In the bowl of an electric mixer, cream together the butter and sugar until fluffy. Beat in the egg and vanilla. Slowly add the fl our mixture; mix until fully combined.
• Roll the dough into 1-inch balls. Roll balls in the chopped pecans. Place the balls 2 inches apart on the prepared baking sheets. Using your finger, make a deep (not wide) indentation in the cookie and fi ll each depression with jam. Bake for 12 to 14 minutes or until light golden brown. Transfer cookies to a wire rack to cool.

STAINED GLASS COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with silicone baking mats.
• In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla until combined.
• In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
• Turn out dough onto a lightly floured surface, and roll dough to ¼-inch thickness. Cut dough with a 3½-inch star cutter, and place on prepared pans. Cut out center of cookies with a 1½-inch star cutter. Gently reroll scraps and cut to use all dough. Refrigerate pans for 20 minutes. Fill center of cookies with crushed candy.
• Bake until candy has melted and completely filled cutouts, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.