Stupid Simple Sugar Cookies Recipes

SMALL-BATCH SUGAR COOKIES (3 WAYS)

Steps:

• Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
• In a medium bowl, cream together butter and sugar until light and fluffy.
• Add egg yolk and vanilla (or almond extract) and beat until well-combined.
• Add flour, baking soda, and salt, and mix until there is no dry flour left at the bottom of the bowl and the dough begins to clump.
• Divide dough into six parts and roll into balls. If rolling in sprinkles or sugar, do so now.
• Place dough on the prepared cookie sheet, well-spaced, and use the palm of your hand to press cookies out to 1/2-inch thick (no thinner).
• Bake for 9 to 12 minutes, until you see just a hint of golden color around the bottom edges of the cookies. Cool completely on the cookie sheet.
• Once cookies are cooled, in a medium bowl, combine powdered sugar, milk, and vanilla. Stir until well-combined.
• Add corn syrup and stir until smooth. Add about 2 to 4 drops of food coloring if desired and stir until uniform in color. Add more milk if necessary to get a drizzling consistency.
• Spoon over cookies and allow 10 to 15 minutes for the glaze to set. Enjoy!

EASY SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C).
• Mix together flour, baking soda, and baking powder in a bowl. Set aside.
• In a large bowl, cream the butter and sugar until you form a smooth mixture. Add the egg and vanilla and beat until incorporated.
• Gradually blend in the dry ingredients until you form a batter. With a spoon or a cookie scoop, form small dough balls and place them onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until golden.
• Let them sit on the cookie sheet for 2 minutes. Then transfer the cookies to a wire rack and let them cool to room temperature.
• Enjoy!

STUPID SIMPLE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream butter and sugar in bowl until fluffy.
• Add egg and mix until well blended.
• Mix in baking powder and extract.
• Add flour by 1/4 cup at a time. This makes mixing a lot easier, and is better if working with children. If batter is slightly too thin, add flour by teaspoonfuls until desired texture is attained.
• Drop cookies onto baking sheet by tablespoonfuls. These tend to spread out a lot, so it may be best to only put 6-8 on each baking sheet.
• Bake for 14-17 minutes or until lightly golden around the edges.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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.

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!

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

SUPER SOFT SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar.
• Mix in eggs and vanilla until combined.
• Add salt, baking powder and flour and mix until well incorporated.
• Cover dough bowl with plastic wrap and chill in the refrigerator for one hour.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Roll cookies into 1-inch balls and flatten with the bottom of a drinking glass until 1/4-inch thick.
• Bake for 8-10 minutes, or until slightly golden brown on the bottom.
• Let cool completely.
• In a stand mixer or large mixing bowl, beat together powdered sugar and butter until creamy. Mix in vanilla and milk until smooth.
• Frost cooled cookies with frosting and top with sprinkles, if desired.

SOFT, CHEWY SUGAR COOKIES

Steps:

• Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
• Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
• Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
• Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
• Decorate as desired.

STUPID EASY TRIM HEALTHY MAMA CHOCOLATE CHIP COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF and spray two baking sheets with coconut oil baking spray. Set aside. Using a stand mixer, beat together butter and sweetener. Add eggs one at a time, beating for one minute and scraping the bowl after each addition. Beat in vanilla extract. Add almond flour and baking soda and mix until thoroughly combined. Fold in chocolate chips with a spatula. Use a tablespoon-size cookie scoop to portion out 18 cookies, dividing them between the two prepared pans. It's alright if they're fairly close together because they won't spread much. Bake cookies for 7 minutes, then rotate pans top to bottom and front to back and bake for 7 minutes more. Cool on pans for five minutes, then transfer cookies to a wire rack and cool completely. Store cookies in an airtight container at room temperature for up to three days or in the freezer for up to two months.