Sugar Coated Crispy Butter Cookies Recipes

BUTTERY SUGAR COOKIES

Steps:

• Make dough:
• Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
• Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Bake and decorate cookies:
• While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
• Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
• Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

CRISPY BUTTER COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

BUTTER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place parchment paper on or grease 1 baking pan.
• In a small mixing bowl combine flour, baking powder, and salt.
• With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined.
• Add dry mixture and milk alternately, starting and ending with dry.
• You should have a dough that is soft but not sticky. Place in fridge for 30-60 minutes.
• Remove dough from fridge and roll out to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes.
• Place shapes on baking pan and bake for 10-12 minutes, until lightly browned on edges.
• Allow to cool completely before icing.
• Beat butter with an electric mixer. Add powdered sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.
• Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles!

SUGAR TOPPED BUTTER COOKIES

Steps:

• heat oven to 350*F.
• in large mixer bowl combine all ingredients. beat at medium speed scraping bowl often, until well mixed.
• shape rounded teaspoonfuls of dough into 1inch balls, place 2inch apart on greased cookie sheets.
• flatten cookies to 1/4inch thickness with bottom of glass dipped in sugar.
• bake for 8 to 11 minutes or until edges are very lightly browned.
• Optional:.
• 1)Chocolate chip Butter Cookies:.
• by hand stir 1 cup mini sweet chocolate chips into dough.
• 2)Brickle Bit Butter cookies:.
• by hand stir 6oz almond brickle bits into dough.

CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)

Steps:

• Combine flour, baking soda, and salt in a large bowl.
• Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
• Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
• Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.

SUGAR-COATED CRISPY BUTTER COOKIES

Steps:

• Set oven to 350 degrees F.
• Grease a large baking sheet.
• In a large mixing bowl cream the butter with confectioners sugar and vanilla.
• Beat in the egg whites until combined.
• In another bowl combine the flour with baking powder and baking soda; add to the creamed mixture until combined.
• Roll into about 1-1/2-inch balls, then coat in the sugar.
• Place on baking sheet about 2-inches apart.
• Flatten with a fork.
• Bake for about 10-12 minutes or until the edges are golden brown.
• Remove to wire racks to cool.