Stacies Angel Star Sugar Cookies Recipes

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

STAINED-GLASS SUGAR COOKIES

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

STARR'S SOFT SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
• Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
• Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
• Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.

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.

SUGAR-COOKIE STARS

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
• Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
• Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
• Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
• Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.

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.

SANTA STAR COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. , Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove to wire racks to cool., In a small bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint 9 Tbsp. red and 2 Tbsp. tablespoons black. Leave remaining icing white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Place red icing in a pastry bag. With a #3 round pastry tip, pipe Santa's hats and suits. Once the red icing is dry, use black icing with a #1 round tip for eyes, mittens, belts and boots. With white frosting and a #2 round tip, add the trim for hats and suits. Use the same tip for mustaches and beards. If desired, use sprinkles for belt buckles and mouth.

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!

STACIE'S ANGEL & STAR SUGAR COOKIES

Steps:

• Cream butter & sugar.
• Add eggs and vanilla.
• Combine dry ingredients, & add to mixture.
• Mix well, and refrigerate for 1 hour.
• Preheat oven to 350.
• Roll out 1/4" thickness on floured surface.
• Cut out shapes and baked on greased pan 7-9 minutes.