KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
SUGAR COOKIES WITH BUTTERCREAM FROSTING
These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.
Provided by diane
Categories Desserts Cookies Sugar Cookies
Time 2h20m
Yield 60
Number Of Ingredients 14
Steps:
- In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
- Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 16.1 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 68 mg, Sugar 10.8 g
BUTTER ICING FOR SUGAR COOKIES
Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!
Provided by Cali
Categories Desserts Frostings and Icings Cookie Frosting
Yield 8
Number Of Ingredients 6
Steps:
- Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.6 g, Cholesterol 11.6 mg, Fat 4.4 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 31.9 mg, Sugar 22.3 g
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
BUTTER SUGAR COOKIES
All Butter Sugar Cookies are soft & sweet cookies topped with a buttery vanilla frosting. Easy sugar cookie recipe made with simple pantry ingredients.
Provided by Jessica & Nellie
Number Of Ingredients 12
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!
Nutrition Facts : Calories 294 kcal, Carbohydrate 36 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 57 mg, Sodium 179 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 5 g, ServingSize 1 serving
SUGAR COOKIES WITH BUTTERCREAM FROSTING
This sugar cookie recipe goes way back in my family, at least to my maternal great-grandmother. My mom always had a lot of cookie cutters, so we would make these for different occasions and decorate them with colored icing.
Provided by Cook-a-holic
Categories Dessert
Time 40m
Yield 20-30 cookies
Number Of Ingredients 12
Steps:
- Cream together shortening, egg, vanilla and sugar.
- In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the creamed mixture in three phases, alternating with the three tablespoons of milk.
- Chill in the refrigerator for at least 20 minutes. At this point the dough can be kept overnight in the fridge or for several months in the freezer.
- Preheat the oven to 375 degrees. Flour a smooth surface, and roll the dough to 1/4 inch, working with about half the dough at a time. Put the remaining dough in the fridge to stay chilled. Cut out the cookies with cookie cutters of your choice.
- Place cut-out cookies on a cookie sheet, and bake for 8-10 minutes.
- Allow cookies to cool before decorating with frosting.
- Buttercream Frosting: Cream softened butter and sugar. Beat in vanilla and milk, adding milk by teaspoons and beating until frosting is smooth and of desired spreading consistency.
Nutrition Facts : Calories 234.3, Fat 8.7, SaturatedFat 3.4, Cholesterol 19.2, Sodium 103.9, Carbohydrate 37.8, Fiber 0.3, Sugar 27.7, Protein 1.8
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
BUTTERY SUGAR COOKIES
It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 11-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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