Everything Sugar Cookie Dough Food
SUGAR COOKIE DOUGH
Editors pick for easy-to-make sugar cookie dough for rolled out cookies. This dough holds its shape very well, tastes good, and can be made 2 to 3 days ahead. Can be made ahead and is perfect for decorating! Makes about 30 or more cookies (depending on size)
Provided by Marie
Categories Dessert
Time P1DT20m
Number Of Ingredients 6
Steps:
- Using an electric mixer, cream the butter and sugar at medium-high speed until lightened in color
- Add egg and mix until evenly distributed then blend in vanilla extract and salt
- With wooden spoon, combine the flour with the creamed ingredients
- The dough will seem soft, but will firm up when refrigerated.
- Divide dough in half, flatten each into disk shape, and seal in plastic wrap.
- Refrigerate at least 2 hours; preferably, overnight.
- To bake, preheat oven to 375 degrees.
- Roll dough to 1/4 inch thickness, cut into desired shapes.
- Bake at 375 degrees for 8 to 10 minutes.
Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 29 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BASIC SUGAR COOKIE DOUGH
Provided by Food Network
Time 1h40m
Yield about 15 cookies
Number Of Ingredients 6
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.
EVERYTHING SUGAR COOKIE (DOUGH!)
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
- Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
- When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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- Cream butter and sugar together until light and fluffy. Add the milk, vanilla, almond extract (if using), and eggs. Mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add it to the wet mixture, mixing until incorporated. Chill dough in the fridge for at least an hour.
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