Wonderful Sugar Cookies Recipes

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SOFT CUT-OUT SUGAR COOKIES



Soft Cut-Out Sugar Cookies image

With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.

Provided by Sally

Categories     Cookies

Time 4h

Number Of Ingredients 9

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Royal Icing or Easy Glaze Icing

Steps:

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  • Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

OLD SCHOOL SUGAR COOKIES



Old School Sugar Cookies image

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 36 cookies

Number Of Ingredients 22

6 sticks (3 cups) butter, softened
2 cups sugar
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 teaspoons baking powder
4 extra-large eggs plus 1 egg yolk
3 cups all-purpose flour, plus more for flouring
2 cups cake flour
Royal Icing (with egg whites), recipe follows, for decorating
Royal Icing (with meringue powder), recipe follows, for decorating
Royal Icing (with water), recipe follows, for decorating
Your favorite sprinkles or other edible candy, for decorating
4 cups powdered sugar (approximately)
3 extra-large pasteurized egg whites
1 teaspoon lemon juice
4 cups powdered sugar (approximately)
3 tablespoons meringue powder
5 to 7 tablespoons water
4 cups royal icing powder
1/2 cup water
Food coloring, optional

Steps:

  • In a big bowl, combine the butter, sugar, lemon zest, salt and vanilla and mix until smooth and fluffy. Stir in the baking powder, taking care to mix well. Add the eggs and egg yolk and stir well. Add the flours and gently stir until a smooth ball forms. Wrap the dough in plastic and put in the fridge for at least 1 hour.
  • Preheat the oven to 375 degrees F and line a baking sheet (or sheets) with parchment paper (no cooking spray).
  • On a floured surface, roll out tennis ball-size pieces of dough to about 1/4 inch thick and cut out the shapes you want. Lay them on the prepared baking sheet, leaving at least 1/4 inch between each cookie.
  • Bake for 8 minutes, or until lightly golden. Let the cookies cool on a wire rack, then decorate them however you like with Royal Icing and your favorite sprinkles.
  • Using a stand mixer and the whisk attachment, whip most of the powdered sugar with most of the other ingredients. Whip for 5 to 8 minutes, or until the royal icing holds its shape and is bright white (not translucent). If it is too soft, add more powdered sugar. If it is too stiff, add a bit more liquid, drop by drop. If you are using only one color, add a few drops of the color at this point and keep whipping until you have the shade you want; otherwise, proceed to the next step.
  • To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag--you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food.

THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!



The Easiest, Yummiest Sugar Cookies EVER!!! image

These babies are easy, sweet and very versatile! Once you lay your eyes on these sugar cookies, you will never need another recipe again!

Provided by LTMIEKO

Categories     Desserts     Cookies     Sugar Cookies

Time 20m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup butter, softened
1 ¼ cups white sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
½ cup white sugar for decoration

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.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 17.5 g, Cholesterol 19 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 92.6 mg, Sugar 10.9 g

OLD-FASHIONED LEMON SUGAR COOKIES



Old-Fashioned Lemon Sugar Cookies image

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 (3 1/2-inch) cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  • Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  • Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  • Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

WONDERFUL SUGAR COOKIES



Wonderful Sugar Cookies image

Make and share this Wonderful Sugar Cookies recipe from Food.com.

Provided by Lisa in Oregon

Categories     Dessert

Time 17m

Yield 20 serving(s)

Number Of Ingredients 8

1 1/2 cups powdered sugar
1 cup butter or 1 cup margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

  • Cream butter and sugars together; add egg, vanilla and almond extract.
  • Combine flour, baking soda, cream of tartar and add dry mixture, mix all together.
  • Bake at 350° for about 6-9 minutes.

ALL-TIME FAVORITE SUGAR COOKIES



All-Time Favorite Sugar Cookies image

I searched for about 30 years to find the ideal sugar cookie recipe, and this is it! The dough turns out perfectly for cutting the thick cakelike cookies. Buttercream icing takes them over the top. Add sprinkles if you'd like. -Diana Krol, Nickerson, KS

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen

Number Of Ingredients 13

4 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
3 large eggs, separated
1 cup margarine, melted
1 cup sugar
2 teaspoons vanilla extract
FROSTING:
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
5 to 6 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Sprinkles, optional

Steps:

  • Whisk together flour, baking powder and salt. In a small bowl, beat egg whites on high speed until stiff but not dry. In a large bowl, beat egg yolks on high until thick, about 2 minutes. Fold in whites. Add melted margarine, sugar and vanilla; beat until blended. Stir in flour mixture., Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets., Bake until edges are light brown, 7-9 minutes. Cool completely on wire racks., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth. Beat in 5 tablespoons milk and vanilla until light and fluffy; thin with additional milk if desired. Spread or pipe onto cookies. If desired, decorate with sprinkles.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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