Twisted Cookies Rolled In Sugar Recipe 425

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THE BEST ROLLED SUGAR COOKIES



The Best Rolled Sugar Cookies image

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Provided by J. Saunders

Categories     Desserts     Cookies     Sugar Cookies

Yield 60

Number Of Ingredients 7

1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  • Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g

TWISTED COOKIES - ROLLED IN SUGAR RECIPE - (4.2/5)



Twisted Cookies - Rolled in Sugar Recipe - (4.2/5) image

Provided by á-44262

Number Of Ingredients 11

2 1/4 teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
1/4 cup warm water (100 - 110 degrees F)
1/2 teaspoon sugar
3 1/2 cups all-purpose flour
1 1/4 teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cups sugar
2 teaspoons vanilla

Steps:

  • Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn't dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 - 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar. Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

KAREN'S ROLLED SUGAR COOKIES



Karen's Rolled Sugar Cookies image

These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 36

Number Of Ingredients 8

4 sheets Reynolds® Parchment Paper
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup sugar
2 large egg yolks large egg yolks
1 teaspoon vanilla extract

Steps:

  • Combine flour, baking powder and salt in large bowl; set aside.
  • Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
  • Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
  • Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
  • Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
  • Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
  • Decorate as desired. Store in airtight containers for up to 5 days.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 37.8 mg, Sugar 4.2 g

TWISTED COOKIES



Twisted Cookies image

I used to make these cookies a lot when my son was young; he loved the different shapes I would make. They are NOT a super-sweet cookie.

Provided by Lennie

Categories     Dessert

Time 25m

Yield 60 cookies

Number Of Ingredients 7

1/2 cup white sugar
1 tablespoon ground cinnamon
3 extra-large eggs
1 cup packed brown sugar
3/4 cup canola oil
2 teaspoons baking powder
3 cups all-purpose flour

Steps:

  • Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
  • Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
  • Pulse quickly, just until mixed, then empty mixture onto a pie plate.
  • Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
  • Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
  • Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
  • Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
  • Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.

Nutrition Facts : Calories 71.2, Fat 3, SaturatedFat 0.3, Cholesterol 9.3, Sodium 16.8, Carbohydrate 10.2, Fiber 0.2, Sugar 5.2, Protein 1

TWISTED SUGAR COOKIES



Twisted Sugar Cookies image

These sugar cookies are so cute and the perfect Halloween treat. They're perfect for kids to help make for a Halloween party. There are a few steps to the recipe, but it's not hard. The cookies are a plain soft sugar cookie that's a little fluffy and not overly sweet. This recipe is so versatile you can change the colors for any...

Provided by Lynn Socko

Categories     Cookies

Time 1h35m

Number Of Ingredients 10

DOUBLE OR TRIPLE THE RECIPE; MAKE TWO OR THREE BATCHES OF DOUGH, COLOR EACH ONE A SEPARATE COLOR
2 c sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 c soft shortening (i use butter flavor)
3/4 c granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla extract
black and orange food coloring gel

Steps:

  • 1. Mix together shortening and sugar until combined.
  • 2. Add egg, milk, vanilla, baking powder, and salt.
  • 3. Add food coloring gel. Mix until well combined, scraping sides as needed.
  • 4. Add flour 1 cup at a time and mix till combined. Scrape sides and make sure all flour is mixed in.
  • 5. Form into a ball.
  • 6. Repeat process with the opposite color.
  • 7. Place in a covered bowl and refrigerate at least one hour or till easy to handle.
  • 8. Preheat oven to 375 degrees. Using a small cookie scoop, scoop all of one color out, wash scoop, then dip out the other color. Roll each color into balls. Wash hands between colors.
  • 9. Now put one ball of each color together and roll into a log.
  • 10. Now twist or break log in half.
  • 11. Roll dough back into a ball. Place on cookie sheet about two inches apart.
  • 12. Press down with the flat bottom of a glass and bake on second from top rack for 10-15 min until the bottom is set or slightly firm.

ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)



Roll out Classic Butter - Sugar Cookies (Christmas or Holidays) image

I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.

Provided by MarielC

Categories     Dessert

Time 2h20m

Yield 3 dozen

Number Of Ingredients 11

1 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
3 cups all-purpose flour
1 lb confectioners' sugar
1/2 cup milk
1/2 cup light corn syrup
1 teaspoon clear extract (your choice -I usually use clear vanilla or lemon)
gel food coloring or paste food coloring

Steps:

  • Preheat oven to 350°F.
  • Line some cookie sheets with either silicone baking mats or parchment paper.
  • In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
  • Cream the mixture for an additional minute.
  • Beat in the egg and vanilla extract. Beat until well combined.
  • Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
  • Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
  • Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
  • Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
  • Carefully place the cut out cookies onto prepared cookie sheets.
  • If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
  • Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
  • For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.

Nutrition Facts : Calories 2063.2, Fat 65.8, SaturatedFat 40.5, Cholesterol 230.4, Sodium 214.6, Carbohydrate 359.3, Fiber 3.4, Sugar 230.4, Protein 17

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