Basic Sugar Cookies Food

BASIC SUGAR-COOKIE DOUGH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
• Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.

ELOISE'S EASY SUGAR COOKIES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla.
• In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated.
• Roll out on lightly floured board to desired thickness.
• Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
• Should be light in color with light browning on the edges.
• Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack 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.

EASY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
• Cream the butter and sugar.
• Beat in the egg and vanilla extract.
• Once combined, slowly blend in the dry ingredients until evenly mixed.
• Searate dough into tablespoon-sized balls.
• Place onto an ungreased cookie sheet.
• Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.

BASIC SUGAR COOKIES

Steps:

• Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
• Bake until golden brown at the edges, 12 to 14 minutes.
• Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

BASIC SUGAR COOKIES

Steps:

• Sift the cake flour, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour.
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until firm.) Refrigerate the cookies 30 minutes. Gather the scraps and refrigerate until firm; reroll and cut out more cookies.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing.
• Basic Royal Icing
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2 1/4 cups.)
• Decorating Instructions:
• Striped:Spread royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in tinted icing to draw stripes.
• Pearled: Spread royal icing on the cookie using a small offset spatula. Let set slightly, then place sugar pearls around the edges.
• Windowpane: Spread tinted royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines.
• Ombre: Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections.
• Floral: Spread royal icing on the cookie using a small offset spatula. Dip a wooden skewer in different colors of tinted icing to draw dots for flowers. Photograph by Jeff Harris/Studio D

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.

GRANDMA'S SOFT SUGAR COOKIES

Steps:

• Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
• Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
• Flatten with bottom of glass moistened with water and dipped in sugar.
• Bake at 400°F for 6-10 minutes or just until lightly golden.

QUICK, EASY SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 375°F In a bowl, mix flour and baking soda.
• In a larger bowl, cream sugar and softened butter until smooth. Mix in the egg and vanilla extract. Blend in the dry ingredients slowly until combined. I first made these with a fork instead of a mixer and it was fine. Hand roll into balls (teaspoon size) and place on an ungreased cookie sheet. Optional: Roll the dough balls in a mix of cinnamon and sugar before placing on the baking sheet.
• Bake 8 - 10 minutes or until light golden brown. Let the cookies cool for 2 minutes away from the heat before devouring.

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.

BASIC SUGAR COOKIE

Steps:

• In a large mixing bowl, combine the flour and salt and set aside.
• In the bowl of a heavy-duty mixer, beat the shortening at low speed until fluffy. Add the sugar and corn syrup and beat until well blended, then add the egg and the vanilla, beating continuously on low. Slowly add the flour mixture, about 2 tablespoons at a time. (If you are not using a heavy-duty mixer, the dough may become too stiff for the mixer to handle. If so, you may have to add the last of the flour by hand, kneading the dough until all of the flour is fully incorporated.)
• Put the dough in a large plastic bag and refrigerate for 2 hours.
• To make decorated cutout cookies, preheat the oven to 350 degrees F. Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Cut out the dough using tree, snowflake, star, and bird patterns. Place the cookies on greased cookie sheets and bake until golden brown, about 10 to 12 minutes. Cool the cookies on racks before decorating.
• To decorate, tint a recipe of Royal Icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.
• Royal Icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal Icing does not work well in high humidity.
• Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.

EASY SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C).
• Mix together flour, baking soda, and baking powder in a bowl. Set aside.
• In a large bowl, cream the butter and sugar until you form a smooth mixture. Add the egg and vanilla and beat until incorporated.
• Gradually blend in the dry ingredients until you form a batter. With a spoon or a cookie scoop, form small dough balls and place them onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until golden.
• Let them sit on the cookie sheet for 2 minutes. Then transfer the cookies to a wire rack and let them cool to room temperature.
• Enjoy!

BASIC SUGAR COOKIES

Steps:

• In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.
• Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.
• Heat oven to 350 degrees F.
• On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

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.

BASIC SUGAR COOKIES

Steps:

• Preheat oven to 180° C. Grease and line two cookie sheets.
• In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
• Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

SIMPLE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix sugar, shortening, egg, honey, and lemon extract.
• Stir in remaining ingredients and mix well.
• Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes or until no indentation remains when touched. Cool and decorate.

SUGAR COOKIES

Steps:

• In a large bowl, whisk together flour, baking powder and salt.
• In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.
• Add dry ingredients all at once, and mix on low speed just until incorporated.
• Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.
• Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about 1/8 inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.
• Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting, glitter, food-grade luster dust or whatever you'd like. Don't forget the sprinkles.

EASY SUGAR COOKIE RECIPE

Steps:

• Heat oven to 350 F. In a large bowl, whisk together the flour, baking soda, and salt.
• Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
• Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
• Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 1 week. Total time includes cooling time

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk together flour, baking powder, and salt. In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
• Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 2 disks and roll each between 2 sheets of waxed paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
• Heat oven to 350°F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill, and cut scraps.
• Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.

BASIC SUGAR COOKIES

Steps:

• Beat butter until fluffy, beat in sugar in 3 additions.
• Beat in egg and vanilla.
• In separate bowl mix flour, baking powder and salt; beat into butter mixture in 3 additions.
• Divide dough in 2 equal portions and shape into discs. Wrap in plastic wrap and place in fridge for 1 hour.
• Preheat oven to 375°F.
• On lightly floured surface roll out dough to 1/4 inch thickness, cut into shapes.
• Place cookies 1 inch apart on baking sheets, greased or lined with parchment paper (I spray mine with PAM).
• Bake until light golden for about 10 minutes. Depending on your oven you may have to turn pans halfway through.
• Mix cookie glaze ingredients until preferred consistency and have fun decorating!

BASIC SUGAR COOKIES

Steps:

• Melt butter over low heat and add to 2 cups Basic Cookie Mix.
• Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
• With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
• Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
• Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.

CLASSIC SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

ANNE'S BASIC SUGAR COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.