Sugarbelles Perfect Sugar Cookies Recipes

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

PERFECT SUGAR COOKIES

Steps:

• Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
• Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
• Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
• Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
• Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
• In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
• In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.

AMAZING SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, and baking powder in a small bowl.
• Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth; stir in egg and vanilla extract. Gradually blend flour mixture into butter mixture. Roll dough into walnut-sized balls and toss in 1/4 cup sugar; place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden, 8 to 9 minutes. Let stand on cookie sheet 2 minutes before removing to wire racks to cool.

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.

SUPER SUGAR COOKIES

Steps:

• Cream vegetable oil and butter or margarine. Add sugars and blend well. Add eggs and vanilla. Sift dry ingredients and add above. Refrigerate dough for several hours after mixing.
• Preheat oven to 350 degrees F (180 degrees C).
• Dough will be soft. Shape into balls. Dip in sugar. Place on greased cookie sheet. Flatten slightly with a glass dipped in sugar. Bake for 12 minutes.

ANNE'S BASIC SUGAR COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.

A PERFECT SUGAR COOKIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended.
• Stir in the eggs, vanilla and lemon extracts.
• Gradually mix in the dry ingredients until well blended.
• Roll the dough into walnut sized balls.
• Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.

SUGARBELLE'S PERFECT SUGAR COOKIES

Steps:

• Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.
• In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. **You can tell the dough is ready when most of it sticks to the paddle. When you touch it, it has a little give, but does not stick to your fingers. The dough will stiffen up as it rests, so wait 5-10 minutes before working with it.**
• Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut your shapes. Remove the extra around your cookies and transfer your cookies on the parchment paper to a baking sheet.
• Bake at 400 degrees for 7-8 minutes until tops appear dry rather than shiny. Do not brown. Freshy baked cookies will be slightly fragile. If you can, let them cool for 4+ hours before moving them into an airtight container.
• About this recipe: -Day-old cookies make easier decorating . They are less likely to leach oil back into your icing if they have had a day or two to "dry out". They are still soft, however. -The dough DOES NOT need to be refrigerated. -Do NOT soften your butter in the microwave. Take it out of the fridge, and it will be ready in about 2-3 hours. Or cut it into smaller pieces, and it will be ready in about 30-45 minutes. -Baking times are approximate. Watch them the first few times you bake them. Do not over bake. If the cookies are browning you have gone too far. -Start with with 2 1/2 cups of flour. Add another 1/4 of a cup if the dough seems too sticky.
• -The recipe doubles well. -This dough can be flavored any way you like. -The cookies freeze well. -This recipe does spread a little. If you don't like that add a little flour. -If you don't like salt, leave it out altogether. -If you only have salted butter, use that and reduce the salt.