Sweet Simple Sugar Cookies Recipes

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.

SWEET AS SUGAR COOKIES

Steps:

• Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
• Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Naturals Sugar & Stevia Sweetener Blend mixture, beating until blended. Do not over-mix.
• Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.
• Preheat oven to 325 degrees F.
• Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.
• Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

BASIC SUGAR COOKIES

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.

SWEET & SIMPLE SUGAR COOKIES

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick cooking spray.
• In a large bowl, vigorously beat together the butter and 1/2 cup sugar until well blended and smooth.
• Add the egg, vanilla, and salt to the bowl; beat for 2 minutes or until the mixture is lightened in color and texture.
• Scrape down the sides as needed.
• Beat or stir in the flour just until evenly incorporated.
• Let stand to firm up for 5 minutes; if too soft to shape.
• If the dough is still too soft, work in up to 1 1/2 tablespoons more flour.
• With well greased hands, pull off dough portions and shape into scant 1-inch balls (alternately, scoop up balls of dough using a 1 1/4-inch diameter spring-loaded scoop).
• Space them about 2 1/2 inches apart on the baking sheets.
• Grease the bottom of a flat-bottomed glass and dip it into the 1/4 cup sugar.
• Press down on a ball to flatten it into a scant 2 1/4-2 1/2 inch, evenly thick round.
• Repeat, dipping the glass in the sugar, then flattening the balls.
• As needed, wipe excess sugar from the glass and re-grease the surface.
• Bake one sheet at a time for 8-12 minutes or until the cookies are lightly tinged at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 4 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool.