Shotwells Famous Sugar Cookies Recipes

OLD SCHOOL SUGAR COOKIES

Steps:

• In a big bowl, combine the butter, sugar, lemon zest, salt and vanilla and mix until smooth and fluffy. Stir in the baking powder, taking care to mix well. Add the eggs and egg yolk and stir well. Add the flours and gently stir until a smooth ball forms. Wrap the dough in plastic and put in the fridge for at least 1 hour.
• Preheat the oven to 375 degrees F and line a baking sheet (or sheets) with parchment paper (no cooking spray).
• On a floured surface, roll out tennis ball-size pieces of dough to about 1/4 inch thick and cut out the shapes you want. Lay them on the prepared baking sheet, leaving at least 1/4 inch between each cookie.
• Bake for 8 minutes, or until lightly golden. Let the cookies cool on a wire rack, then decorate them however you like with Royal Icing and your favorite sprinkles.
• Using a stand mixer and the whisk attachment, whip most of the powdered sugar with most of the other ingredients. Whip for 5 to 8 minutes, or until the royal icing holds its shape and is bright white (not translucent). If it is too soft, add more powdered sugar. If it is too stiff, add a bit more liquid, drop by drop. If you are using only one color, add a few drops of the color at this point and keep whipping until you have the shade you want; otherwise, proceed to the next step.
• To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag--you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

COOKIE MONSTER'S FAMOUS SUGAR COOKIE DOUGH RECIPE - (3.9/5)

Steps:

• Put 3/4 cup of butter or margarine (that's a stick and a half) into your mixing bowl. Measure 1 cup of sugar. Pour sugar over butter. With fork, squash butter and sugar together until they are blended. Crack shells of two eggs and pour eggs over mixture in bowl. Measure 1 teaspoon vanilla and pour over mixture. With fork, blend everything in the bowl together. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl. Measure 1 teaspoon baking powder and sprinkle over flour. Measure 1 teaspoon of salt and sprinkle over flour and baking powder. Mix everything together either with the fork or with your hands. Put dough in icebox to chill (at least one hour). After chilling the dough, roll it out to 1/4" thick. Cut with your favorite cookie cutter. Place on a prepared cookie sheet, lined with parchment paper, or a baking mat. Bake at 400°F for about 10-12 minutes. If you'd like, you can sprinkle colored sugar on the cookies before baking, or decorate with frosting after cooled. Enjoy!

SUPER SUGAR COOKIES

Steps:

• Cream vegetable oil and butter or margarine. Add sugars and blend well. Add eggs and vanilla. Sift dry ingredients and add above. Refrigerate dough for several hours after mixing.
• Preheat oven to 350 degrees F (180 degrees C).
• Dough will be soft. Shape into balls. Dip in sugar. Place on greased cookie sheet. Flatten slightly with a glass dipped in sugar. Bake for 12 minutes.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

SANDY'S SUPER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
• Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
• Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

SHOTWELL'S FAMOUS SUGAR COOKIES

Steps:

• Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
• Blend butter in with pastry cutter/pastry blender until crumbly.
• Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
• Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
• Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
• Turn 1/4 of dough onto lightly floured board.
• Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
• Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
• Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
• Put on wire rack to cool.
• Source: Barbara/Eric Shotwell.

LOFTHOUSE-STYLE SUGAR COOKIES

Steps:

• In a large bowl, cream the shortening and the sugar.
• Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
• In another bowl, mix the remaining ingredients.
• Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
• Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
• Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
• Bake at 350 degrees for 12-15 minutes.
• Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

FAMOUS SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
• Collect the dough into walnut sized balls and roll them in the remaining 1/4 cups of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before putting them on a wire rack to dry completely.
• That's it! Now enjoy al the hard, loving work you put into making them!

FAMOUS SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) .
• In a I medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups of sugar until lightly fluffy. Beat in the eggs one at s time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
• Collect the dough into walnut sized balls and roll them in the remaining 1/4 cup of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
• Bake in the preheated oven for 8 to 10 minutes, until slightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
• Enjoy all the hard, loving work you've put into making these delicious cookies!