SUPER SUGAR COOKIES
This recipe has been in my family for many years. They melt in your mouth!
Provided by Robin
Categories Desserts Cookies Sugar Cookies
Yield 108
Number Of Ingredients 10
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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 6.5 g, Cholesterol 8 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 46.7 mg, Sugar 3 g
CRISP SUGAR COOKIES
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TUTU'S SUPER CRISPY SUGAR COOKIES
From Food and Wine Magazine When I lived on the island of Hawaii, every Sunday I would buy cookies at the farmers' market from an elderly woman everyone called Tutu, or "Grandmother." She would sell only one bag per person until she ran out, which took about 30 minutes. Before I moved away, I asked her for the recipe. She gave it to me on the condition that I couldn't share it with anyone for 25 years. Time has passed, and now I'd like to share it with your readers.-Letter to the Editor by Charlie Griggs; Hoodsport, WA.
Provided by SparkleKristy
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
- Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.
CHEWY SUGAR COOKIES
This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
- Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
- Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.
SANDY'S SUPER SUGAR COOKIES
Buttery, rich, and delicate; these are our favorite sugar cookies.
Provided by SandyG
Categories Desserts Cookies Sugar Cookies
Time 55m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 38.7 g, Cholesterol 56.2 mg, Fat 16 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 192.1 mg, Sugar 16.8 g
SOFT SUGAR COOKIES IV
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.
Provided by Laura Stearns
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 29.4 g, Cholesterol 29.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 180.1 mg, Sugar 15.4 g
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
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!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
SUGAR COOKIES (LIGHT & CRISP)
These Sugar Cookies are marvelous! Light, Crispy, Yummy and so easy. I got this recipe from a co-worker many years ago. Dieters beware--it is hard to eat just one. Tip-I have tried to substitute margarine in place of the butter, and the cookies were not as good. I have also used colored sugars for dipping the glass into for the holidays and that worked very well. Not recommended for rolled out cookies as the dough is too delicate.
Provided by Brenda.
Categories Dessert
Time 27m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
- Beat in egg and extract.
- Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
- Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
- Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
- Bake at 350°F for 10-12 minutes.
- Note: Cookies should be only very slightly browned. They will be a more of a light golden color.
Nutrition Facts : Calories 328, Fat 17.4, SaturatedFat 6.2, Cholesterol 38, Sodium 210.3, Carbohydrate 40.4, Fiber 0.7, Sugar 21.7, Protein 3.1
CLASSIC CRISP SUGAR COOKIES
Bring back fond memories of baking with mom by whipping up a batch of these classic treats. Simple, yet satisfying, they're a surefire way to create your own memorable baking moments.
Provided by Taste of Home
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time. Beat in sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 30 minutes or until the dough is easy to handle., On a powdered sugar-covered surface, roll out dough to 1/8 in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with granulated sugar. Bake at 350° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts :
TENDER CRISP SUGAR COOKIES
These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
Provided by ETHELMERTZ
Categories Desserts Cookies Sugar Cookies
Time 35m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g
AGNES' SUGAR COOKIES (THIN & CRISPY)
I found this recipe in Yankee magazine in an article they used to feature called "Recipe with a History." This is my adaptation. Prep time includes chilling time, as well as time to roll out and cut the dough. Bake time is 12-15 per baking sheet.
Provided by HeatherFeather
Categories Dessert
Time 3h15m
Yield 100 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the butter and the sugar.
- Beat in the eggs, cream, and vanilla.
- Combine flour, baking powder, and salt, then stir into the creamy mixture.
- Cover and chill until firm.
- Roll out on a very lightly floured surface very thin.
- Cut with lightly floured cookie cutters and set onto lightly greased cookie sheets (or line cookie sheets with parchment paper).
- Bake in a preheated 350°F oven for 12-15 minutes (or until light brown).
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.
SOFT AND CHEWY SUGAR COOKIES
Make and share this Soft and Chewy Sugar Cookies recipe from Food.com.
Provided by HuRLeY
Categories Dessert
Time 15m
Yield 15-20 cookies
Number Of Ingredients 8
Steps:
- Stir together flour, baking powder and salt; set aside.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in eggs one at a time, then beat in vanilla.
- Gradually stir in dry mixture just until blended.
- Roll the dough into walnut-sized balls then roll in colored sugar.
- Refrigerate balls for at least 20 minutes or freeze until ready to bake.
- Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
- Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
- Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
Nutrition Facts : Calories 333.6, Fat 16.2, SaturatedFat 10, Cholesterol 65.5, Sodium 247, Carbohydrate 44.4, Fiber 0.6, Sugar 26.8, Protein 3.4
CRISPY SUGAR COOKIES
My son Josiah enjoys making treats. This recipe is great for kids because it has two manageable time blocks-mixing and chilling the dough, then cutting out and baking the cookies.-Josiah Hildenbrand, San Leandro, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle., On a floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place on greased baking sheets. Sprinkle with colored sugar. , Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 121mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHEWY SUGAR COOKIES
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Provided by Cindy Catudal Shank
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
- Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
- Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 23.9 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 173.2 mg, Sugar 15.2 g
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- Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
- Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.
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