BASIC SUGAR COOKIES
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
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.
OLD SCHOOL SUGAR COOKIES
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.
BASIC SUGAR COOKIES
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
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.
DAD SUGAR COOKIES
The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes 7 sets of "DAD" cookies
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt. Stir in seeds.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 6 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees. Roll out dough 1 disk at a time to just under a 1/4-inch thickness on a lightly floured surface. Using templates, cut out letters with a paring knife. Reroll scraps; cut more letters (you'll need 14 D's and 7 A's, total). Freeze on 2 parchment-lined baking sheets until firm, 15 minutes.
- Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool on sheets set on wire racks.
DAD'S COOKIES
One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!
Provided by Tanya Anderson
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.3 g, Cholesterol 10.3 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 91.7 mg, Sugar 9.9 g
DADDY'S BISCUITS
Steps:
- Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray.
- Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the cake round 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes.
SANDY'S SUPER SUGAR COOKIES
Buttery, rich, and delicate; these are our favorite sugar cookies.
Provided by SandyG
Categories Desserts Cookies Sugar Cookies
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
- Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
- Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
- Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 38.7 g, Cholesterol 56.2 mg, Fat 16 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 192.1 mg, Sugar 16.8 g
HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white
Provided by Scott Loitsch
Categories Desserts
Yield 12 cookies
Number Of Ingredients 17
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!
Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams
EASY SUGAR COOKIES
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
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
DADDY'S SUGAR COOKIES
Categories Dessert
Number Of Ingredients 7
Steps:
- Cream together butter, sugar, eggs and vanilla. Stir dry ingredients together and add to creamed mixture. Divide into 3 balls. Chill dough 30 min. Roll balls, one at a time, to 1/8" thickness and cut into desired shapes. Bake at 400 deg for 7 min.
SUGAR COOKIES
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
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
DARIA'S BEST-EVER SUGAR COOKIES
After years of searching for the best sugar cookie recipe, believe me, this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 13-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 25mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside.
- Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.
- Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes.
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