Beckys Sugary Sugar Cookies Food

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

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.

CRAVE-WORTHY SUGAR COOKIES

Steps:

• Set racks in middle of oven and preheat to 375°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and almond extracts. Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky.
• Place the remaining ½ cup cup sugar in a shallow bowl. Moisten your hands so the dough doesn't stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls (see note below), roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, flatten the cookies to ¼-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. (Cover the bowl with a damp dish towel to keep the dough moist between batches.)
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

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.

THE BEST SUGAR COOKIE RECIPE

Steps:

• Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.
• Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
• Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
• Mix the cookie dough until light and fluffy (about 3 more minutes.)
• Add 4 teaspoons of Baking Powder and mix.
• Mix in the 6 cups of flour two cups at a time. Don't over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
• After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
• Roll a handful of the dough out on a prepared surface until it's about 3/8" thick.
• Cut out shapes with cookie cutters.
• Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
• Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies. You will have all the tips and tricks to make this yummy homemade sugar cookie frosting right here.

PERFECT SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
• Scrape sides and add in vanilla and egg. Mix until combined.
• Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
• Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use cookie cutters and cut out desired shapes. Transfer the cookies to a silicone lined cookie sheet.
• Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
• Frost with Sugar Cookie Frosting and Enjoy!

SOFT CUT-OUT SUGAR COOKIES

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.

THE BEST CHRISTMAS SUGAR COOKIES

Steps:

• In a large bowl - Cream the first 4 ingredients
• Add the egg, vanilla, and almond - mix in
• In another large bowl, mix the flour & baking powder
• Gradually add the dry ingredients to the wet, and mix
• Chill in the refrigerator for at least one hour
• When you are ready, Preheat the oven to 325 degrees
• roll the dough out between two sheets of wax paper *my little trick to avoid sticky dough on the rolling pin!
• And...cut the shapes out
• Bake for 8-10 minutes
• Mix the icing by mixing the powdered sugar, almond extract, water, and food coloring together. *Add water gradually until the icing is the consistency you like
• When the cookies have cooled - decorate! ????

THE BEST OLD-FASHIONED SUGAR COOKIES

Steps:

• In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and combined, about 2 minutes. Add in the baking soda, tarter, salt and flour and gently mix until a soft dough forms. Chill in the fridge for at LEAST 2 hours.
• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or spray the sheets lightly with cooking spray. Using a cookie dough scoop, portion out rounded Tablespoon-sized balls of dough and roll in the additional white sugar to coat. Place 2" apart on the prepared sheets.
• Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even baking or until golden brown. Do not over-bake. Cool on the cookie sheets completely before serving. Ice if desired.

WORLD'S BEST SUGAR COOKIES

Steps:

• Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.
• Beat in eggs until smooth.
• Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.
• Chill for easy handling.
• Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.
• Bake at 350 degrees 10 to 12 minutes.
• Make about 4 dozen.

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.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
• Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
• Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
• Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
• Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
• To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
• Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
• Decorate the cookies as desired.
• Enjoy!

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!

SUGAR COOKIES

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.

4-INGREDIENT SUGAR COOKIES

Steps:

• Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
• Combine the butter and sugar in the mixing bowl and beat until well combined.
• Add flour and extract and mix until the dough pulls together. If you are using a hand mixer instead of a stand mixer with a paddle attachment, you may need to use your hands to pull the dough together. It should be smooth and not crumbly.
• Portion out 1″ balls of dough and roll them between your hands to smooth and shape.
• Place the dough on the prepared baking sheet. Press down on top of each ball with the bottom of a glass to flatten the cookies to about 1/2″ thick.
• Sprinkle the unbaked cookies with additional granulated sugar and bake for 14-16 minutes or until golden on the bottom.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.

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.

BUTTERY SUGAR COOKIES

Steps:

• Cream butter and sugars.
• Add oil, eggs and vanilla and mix.
• Add dry ingredients gradually.
• Measure out by level spoonfuls.
• Roll into balls.
• Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
• Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

BECKY'S SUGARY SUGAR COOKIES

Steps:

• Melt the butter or margarine over low heat.
• Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets.
• Bake for 10-15 minutes or until golden brown at 375 degrees F (190 degrees C).

SOFT SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
• Whisk the flour, baking soda, and baking powder together in a bowl. Set aside.
• Using a hand mixer, cream the butter, ½ cup granulated sugar, and brown sugar together on medium speed until light and fluffy.
• Add the egg, lemon zest, and vanilla extract. Mix until well incorporated.
• Continue to mix as you slowly add the dry ingredients until a dough forms. The dough should be thick but not sticky.
• Add about ¼ cup of granulated sugar to a shallow bowl.
• Scoop up the dough and roll the cookie dough into 2-inch balls.
• Lightly roll each ball of dough in the ¼ cup granulated sugar and place onto the prepared baking sheet.
• Bake for 8-10 minutes, or until the cookies just start to turn golden brown at the edges. The center of each cookie will look soft with cracks formed on the top.
• Let the cookies cool for 5 minutes before transferring to a cooling rack.
• When cooled, frost cookie and add on sprinkles, optional.

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
• In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
• Add in the egg, vanilla extract, and almond extract; beat until combined.
• Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
• Roll dough into 1" balls, and roll in sugar.
• Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.
• Allow to cool.
• Enjoy!
• Feel free to frost them or cover them with a glaze, if desired.

FUNFETTI COOKIES

Steps:

• Beat butter and sugar in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in eggs, one at a time. Add flour, baking powder and salt, beat until combined. Fold in ¼ cup sprinkles.
• Refrigerate cookie dough for one hour, covered with plastic wrap.
• Pour remaining ½ cup sprinkles into a small bowl.
• Use a 1-2 tablespoon cookie scoop to make dough balls. Dip the tops of each dough ball into sprinkles. Place dough on a parchment paper lined cookie sheet, sprinkle side up.
• Bake in a 350°F oven for 12-14 minutes. Allow to cool completely.
• Store in an airtight container for up to one week, or freeze for one month.

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.