Tender Sugar Cookies Recipes

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.

TENDER ITALIAN SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.

THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour and baking soda; set aside.
• In a medium bowl, cream together the butter, 1 1/4 cups white sugar and brown sugar. Beat in the egg and vanilla, then stir in the milk. Mix in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to15 minutes in hte preheated oven, until the bottoms of the cookies are golden brown. Remove from baking sheets to cool on wire racks.

BEST DARN SUGAR COOKIES EVER

Steps:

• Cream sugar, butter, powdered sugar, and oil.
• Then cream in eggs and vanilla.
• In a separate bowl mix baking soda, cream of tartar, and flour.
• Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
• Chill in refrigerator at least 2 hours.
• Drop 1-2" balls on the cookie sheet.
• If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
• Bake at 350° for 10-12 minutes or until the edges are browned.
• You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

CLASSIC SUGAR COOKIES

Steps:

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Using 2-1/2-in. cookie cutters, cut out desired shapes. Place 2 in. apart on ungreased baking sheets. Leave plain or sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until the edges are golden brown. Remove to wire racks to cool. Frost plain cookies; sprinkle with colored sugar if desired.

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.

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.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

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!

OLD TIME SOFT SUGAR COOKIES

Steps:

• Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
• Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
• Preheat oven to 400 degrees F (205 degrees C).
• Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

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.

TENDER SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours., Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

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.

DELICATE SUGAR COOKIES

Steps:

• Sift together flour, baking soda and baking powder.
• In large mixing bowl combine sugars, butter, eggs, vanilla and oil.
• Beat until very light and fluffy; at least 5 - 10 minutes on high speed.
• Stir in dry ingredients until well blended.
• Chill for about 1 hour.
• Roll into 1 inches balls and flatten slightly with glass dipped in sanding sugar.
• Bake at 350 degrees for 12 - 15 minutes.
• Cool on rack and store in tins.

SOFT AND BUTTERY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (325 for convection ovens).
• Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
• In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
• Slowly mix in flour mixture in two parts, on low until dough is just combined.
• Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
• Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
• Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
• Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
• Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!

SUGAR COOKIES - NO BREAK, FAIL-SAFE AND FOOLPROOF

Steps:

• In a bowl, cream the butter and sugar.
• Beat in the eggs and vanilla.
• In a second bowl, combine the flour, baking powder and salt.
• Sift flour mixture into butter mixture 1 cup at a time and blend well.
• Roll dough into ball and chill 3-4 hours or overnight.
• When ready to prepare cookies, preheat oven to 350°.
• Roll out dough and cut into shapes.
• Brush with milk and sprinkle with colored sugar or candies if desired (or frost cookie once baked and cooled).
• Bake at 350° for 10-15 minutes.
• Remove cookies to a rack to cool completely.