Basic Sugar Cookies Food

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EASY SUGAR COOKIES



Easy Sugar Cookies image

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Provided by Stephanie

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 7

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g

BASIC SUGAR COOKIES



Basic Sugar Cookies image

Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 10

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1 1/2 cup confectioners' sugar
3-4 tablespoons milk, water, or lemon juice

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.

SUGAR COOKIES



Sugar Cookies image

Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.

Provided by Alton Brown

Categories     dessert

Time 2h24m

Yield about 3 dozen-2 1/2 inch

Number Of Ingredients 8

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

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



Basic Sugar Cookies image

This is a very good basic and simple recipe for the traditional sugar cookie. The dough is very easy to work with and just perfect for cookie cutting and decorating. Number of cookies depend on the cut out sizes, so the 25 cookie estimate is very approx. 1 hour cooling time is not included in prep time

Provided by Deantini

Categories     Dessert

Time 50m

Yield 25 cookies, 25 serving(s)

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar (or packed brown sugar)
1 egg
1 teaspoon vanilla (I add double)
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
2 cups icing sugar
3 tablespoons milk (or water)
food coloring

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 COOKIE



Basic Sugar Cookie image

Provided by Food Network

Categories     dessert

Time 40m

Yield 64 (2-inch cookies)

Number Of Ingredients 15

4 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup vegetable shortening
1 cup sugar
3/4 cup white corn syrup
1 egg
2 teaspoons vanilla extract
Royal Icing, recipe follows
5 tablespoons meringue powder (found in cake decorating stores)
1/2 cup minus 2 tablespoons water
OR
2 egg whites*, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

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.

BASIC SUGAR COOKIE DOUGH



Basic Sugar Cookie Dough image

Provided by Food Network

Time 1h40m

Yield about 15 cookies

Number Of Ingredients 6

1 stick unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt

Steps:

  • Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
  • Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

BASIC SUGAR COOKIES



Basic Sugar Cookies image

The Kids Baking Championship winner gives us her sugar cookie secrets. Midway through the cake challenge during the final round of Food Network's Kids Baking Championship, judges Duff Goldman and Valerie Bertinelli surprised the contestants with an extra task: Create edible party favors. Thirteen-year-old Hollis Johnson quickly whipped up her go-to sugar cookies (she's been making them since she was 4). Although the insides were underbaked, she still won the battle-and the competition. "Taste matters," Hollis says. "But presentation is also so important." Here are a few of her favorite ways to decorate sugar cookies.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 24 to 36 cookies

Number Of Ingredients 8

2 1/2 cups cake flour (not self-rising), plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Basic royal icing, gel food coloring and edible pearls, for decorating (see instructions)

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



Sugar cookies image

Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.

Provided by Liberty Mendez

Time 30m

Yield Makes 20-22

Number Of Ingredients 6

100g unsalted butter, softened
100g caster sugar
2 eggs
1tsp vanilla extract
30g cornflour
300g plain flour

Steps:

  • Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

EASY SUGAR COOKIES



Easy Sugar Cookies image

Quick and easy sugar cookies. This quick and easy sugar cookie recipe is perfect for any occasion, and can be made with just the basic ingredients you already have in your cupboard.

Provided by andrew

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 7

2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 102.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 19.1, Sodium 86.1, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9

QUICK, EASY SUGAR COOKIES RECIPE



Quick, Easy Sugar Cookies Recipe image

Quick and easy sugar cookies that taste like grandma's homemade holiday cookies but are as simple as slice and bake. This recipe evolved because friends were craving dessert but I only had pantry ingredients and NO baking powder. I used more baking soda as a substitution and they worked like a charm. Two dozen cookies, gone in a flash.

Provided by LJeffTheChef

Categories     Dessert

Time 18m

Yield 24 cookies

Number Of Ingredients 8

2 3/4 cups flour (all purpose is fine)
1 1/2 teaspoons baking soda
1 cup butter (softened in microwave)
1 1/2 cups sugar
1 egg (large)
1 teaspoon vanilla extract
1 teaspoon cinnamon
sugar (for rolling the dough balls in before baking)

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.

3-INGREDIENT SUGAR COOKIES



3-Ingredient Sugar Cookies image

Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 8

1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
4 tablespoons holiday-colored nonpareils or coarse decorating sugar, if desired
1/2 cup powdered sugar
2 to 3 teaspoons milk
Betty Crocker™ gel food colors, if desired
Holiday-colored nonpareils or coarse decorating sugar, if desired

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.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g

BASIC SUGAR COOKIES



Basic Sugar Cookies image

This recipe uses a make-ahead mix that can be stored for a couple of weeks. Use 2 cups for this recipe. Add the following ingredients to the mix for Sugar Cookies.

Provided by Mellan

Categories     Desserts     Cookies     Sugar Cookies

Time 45m

Yield 36

Number Of Ingredients 4

½ cup butter
2 cups basic cookie mix
1 egg
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 16 g, Cholesterol 24.3 mg, Fat 5.4 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 120.5 mg, Sugar 0.1 g

BASIC SUGAR COOKIES



Basic Sugar Cookies image

The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They'll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h

Yield 2 dozen cookies

Number Of Ingredients 7

2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
3/4 cup/150 grams granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

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



Sugar Cookies image

Everyone needs a good sugar cookie recipe. If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 1/2 dozen cookies

Number Of Ingredients 9

3 1/2 cups/510 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/340 grams unsalted butter (3 sticks), at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
Frosting, glaze or royal icing
Edible glitter or food-grade luster dust

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.

SIMPLE SUGAR COOKIES



Simple Sugar Cookies image

One of the simplest sugar cookies ever! When baked, they are delicious and it's hard to keep them in the cookie jar for long...because everyone eats them too quickly.

Provided by Tiffany Clinton

Categories     Desserts     Cookies     Sugar Cookies

Yield 18

Number Of Ingredients 8

⅓ cup white sugar
⅓ cup shortening
1 egg
⅔ cup honey
1 teaspoon lemon extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

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.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 28.6 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 139.3 mg, Sugar 14.1 g

CLASSIC SUGAR COOKIES



Classic Sugar Cookies image

As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 55

Number Of Ingredients 13

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

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.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g

BASIC SUGAR COOKIE DOUGH FROM GOOD HOUSEKEEPING



Basic Sugar Cookie Dough from Good Housekeeping image

This is an easy, low sugar recipe from Nov 07 Good Housekeeping Magazine. I used it for my rolled cut cookies as well as the base dough for my snowball cookies.

Provided by arizonabayer

Categories     Dessert

Time 2h

Yield 50-60 cookies

Number Of Ingredients 7

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • On waxed paper, combine flour, baking soda, and salt.
  • In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
  • Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • Heat oven to 400*.
  • Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
  • Place cut cookies about an inch apart on ungreased cookie sheets.
  • Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.

ELOISE'S EASY SUGAR COOKIES



Eloise's Easy Sugar Cookies image

Make and share this Eloise's Easy Sugar Cookies recipe from Food.com.

Provided by Gingerbee

Categories     Dessert

Time 12m

Yield 24 cookies

Number Of Ingredients 6

1 cup butter or 1 cup margarine, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 teaspoons baking powder
2 3/4 cups flour

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.

Nutrition Facts : Calories 155.9, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 101.1, Carbohydrate 19.4, Fiber 0.4, Sugar 8.4, Protein 1.8

BASIC SUGAR COOKIES



Basic Sugar Cookies image

This is the perfect basic sugar cookie recipe for decorating; soft, buttery, and sweet.

Provided by blobberboo

Time 30m

Yield Makes 25-30 cookies

Number Of Ingredients 6

225g unsalted butter
225g caster sugar
1 tsp vanilla extract
1 egg
2 tsp baking powder
330g plain flour

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.

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