Softest Sugar Cookies Ever Recipes

SOFT SUGAR COOKIES RECIPE

Steps:

• In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.
• Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.
• Add the sugar and beat well, 1-2 minutes, until fluffy.
• Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula that I love and use for every baking project.
• Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!
• Scrape the dough out onto a sheet of plastic wrap (or into a ziplock or tupperware). Cover or wrap tightly and put it in the fridge for 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.)
• When the dough is completely chilled, preheat oven to 350 degrees F.
• Line 2-3 baking sheets with silpat baking mats or parchment paper.
• Prepare a work surface with a light dusting of flour.*
• If you have not already split the dough in half, do so now. Put any dough that you are not working with in the fridge.
• Use floured hands to flatten out the dough a bit, then use a rolling pin to roll it and smooth it out a little bit. Don't go too crazy here, remember we want the cookies to be THICK, about 3/8 inch. I actually busted out the measuring tape for this step. No crisp cookies, please.
• Lightly dust your chosen cookie cutters with flour. Press firmly into the dough, utilizing your space wisely. Use your finger or a knife (depending on the shape) to wipe away the excess flour/dough on the outer edge of the cookie cutter before pushing them out onto the pan. This helps you get clean lines.
• Place the shaped dough on the prepared baking sheet. If you are using multiple cookie cutter shapes, bake all of the same shape on the same pan. Otherwise your smaller cookies will get over baked. Leave at least 1 inch in between each cookie.
• If you've taken long enough that your shaped cookies are no longer chilled, place the baking sheet in the fridge or freezer for a couple minutes.
• Scrape together the excess dough and knead it together once or twice (as little as possible), then roll it out again to 3/8. Don't overwork the dough! (It will get tough.) Continue until the dough is gone. Refrigerate the dough as necessary. They should go into the oven cool.
• Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Do NOT over bake. You do not want the edges or tops to brown at all. The cookies should be barely browned on the bottom. See photos.
• Leave the cookies on the pan for 5 minutes, then immediately transfer to a large tupperware and cover until they are completely cooled and you are ready to frost.
• Frost cookies with The BEST Buttercream Frosting for Sugar Cookies!

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

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!

SOFT SUGAR COOKIES

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.

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.

THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour and baking soda; set aside.
• In a medium bowl, cream together the butter, 1 1/4 cups white sugar and brown sugar. Beat in the egg and vanilla, then stir in the milk. Mix in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to15 minutes in hte preheated oven, until the bottoms of the cookies are golden brown. Remove from baking sheets to cool on wire racks.

SOFTEST SUGAR COOKIES EVER!!

Steps:

• Preheat to 350°F Mixed 1/2 cup of the sugar with some turbinado sugar in a small bowl for coating. Set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside. Beat butter and rest of the sugar (1 1/2 cups) together in a large bowl using an electric mixer on medium speed until light and fluffy. Beat in the vanilla, then the eggs one at a time, until combined, only about 30 seconds. Reduce the speed to low and mix in the flour mixture until just combined. Chill the dough for about 30 minutes. Line cookie sheets with parchment. Using wet hands, roll 2 Tablespoons of dough into balls, then roll in sugar to coat. Place balls on sheets, spaced about 2 inches apart. Very slightly flatten cookies with a flat surface (the bottom of a glass, measuring cup, spatula, etc).
• Bake cookies until edges are set and just barely beginning to brown but the centers are still soft and puffy, about 10-12 minutes. To keep these soft, you DON'T want to overbake them! Leave cookies on baking sheet after removing from oven for 10 minutes, then transfer to a wire rack and let cool completely.

THE SOFTEST SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Line two large baking sheets with parchment paper.
• Whisk together flour, baking powder and salt; set aside.
• With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
• Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
• Add dry ingredients and beat at low speed until just combined, about 30 seconds.
• Place 1/2 cup sugar in shallow bowl.
• Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
• Butter bottom of glass and then dip in sugar.
• Flatten dough balls with glass until about 3/4 inch thick.
• Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
• Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.

EASY SOFT SUGAR COOKIES

Steps:

• In a large bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.