Fluffy Cut Out Sugar Cookies Food

FLUFFY SUGAR COOKIES

Steps:

• Cream together butter, sugars, egg yolk and sour milk (I add 1 tbsp of sour cream to milk and whisk).
• Mix dry ingredients.
• Mix dry ingredients into creamed butter mixture.
• Fold stiffened egg white into batter.
• Drop batter onto cookie sheets 1 inch apart. sprinkle with additional sugar or cinnamon-sugar mixture, if desired.
• Bake at 375°F for 8-10 minutes.

THE BEST FLUFFY SUGAR COOKIES

Steps:

• In a large bowl, cream together butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 minute.
• Mix in sour cream, eggs, and baking soda and mix until combined.
• One cup at a time, slowly add in the flour and mix on low speed until flour is incorporated. Dough will be on the sticky side.
• Form dough into a large ball and place on flour-covered surface. Knead dough for 1 minute until it forms a smooth, solid ball and is no longer sticky to the touch. You will likely need to sprinkle about 1 tablespoon flour on top to help it not be sticky. If dough is still too sticky, refrigerate for 30 minutes.
• Using a rolling pin, roll dough between 3/8-1/2" inch thick. Using a 2.5 inch diameter circle cookie cutter, cut out circles and place on a parchment-covered cookie sheet. If dough is sticking to your cookie cutter, dip the cookie cutter in flour between each cut.* See notes below for alternative to rolling pin.
• Bake at 350 degrees for 8-10 minutes, or until the center no longer looks wet and doughy. Allow to cool completely before frosting.
• Buttercream Frosting: In a large bowl, whip butter on high speed for 1 minute until light and fluffy. Add vanilla extract, almond extract, and salt. On low speed, begin adding in powdered sugar 1/2 cup at a time until all is incorporated. Beat on high speed for 2-3 minutes until fluffy and creamy.Spread on top of cookies or place frosting in a large piping bag with a large round tip.
• See notes for storing tips.

BEST EVER FLUFFY SUGAR COOKIES

Steps:

• Cream butter and sugar in a large mixing bowl. Add eggs and extracts; mix well. In a separate bowl combine flour, tartar, salt, baking soda and nutmeg. Gradually add flour mixture to wet ingredients blending thoroughly. Place dough in greased bowl and refrigerate overnight. Preheat oven to 350 degrees. Roll out dough on floured surface, cut with cookie cutters and bake on greased cookie sheet for 10-15 minutes or until golden brown on bottom.

FLUFFY "CUT-OUT" SUGAR COOKIES

Steps:

• beat well 3 eggs in a small side bowl.
• mix in large bowl moisten butter (20 sec microwave should do it, if you forgot to set the butter out to soften on its on, just softened not melted), sugar, vanilla, and eggs. Blend well.
• Next add baking soda, salt, baking powder � mix well.
• Add sour cream �mix well.
• Add flour one cup at a time, once get to six cups only add a little at a time till you get the right consistency (use aprx. 6.5 cups).
• Put in freezer or fridge for a little while to make easier to handle.
• Roll out and cut into you favorite shapes. I like to place on parchment paper on my pans so they come off easy.
• Cook @ 325º until done (approx. 6-8 minutes depending on the thickness) Watch them closely dont over bake. Don't wait till they turn brown. I always watch the surface of the cookies when they are raw they look shiny once cooked they are matte.
• let cool then frost with your favorite icing recipe and decorate.

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

SOFT SUGAR COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
• 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.
• Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
• Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CUTOUT SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

SUGAR COOKIE CUT OUTS

Steps:

• Cream sugar and butter with a mixer until fluffy.
• Add egg and flavorings and mix well.
• Sift dry ingredients together and stir into creamed mixture.
• Store covered in refrigerator 2 to 3 hours.
• Preheat oven to 375º.
• Divide dough in half.
• Roll out on surface lightly dusted with confectioner's sugar.
• Cut with cookie cutters and place on ungreased cookie sheets.
• Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
• Cool, then decorate with egg yolk paint.
• EGG YOLK PAINT 1 egg yolk, beaten ¼ tsp.
• water Food coloring Prepare one recipe of egg yolk paint for every 2 colors desired.
• Combine egg yolk and water and mix well.
• Divide into 2 small containers.
• Stir in food coloring.
• Keep tightly covered until ready for use.
• If paint thickens, add a few drops of water.
• Paint as desired for a colored glaze, and add colored sprinkles.

CUTOUT SUGAR COOKIES

Steps:

• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together shortning, butter, and sugar.
• Add eggs, one one at a time, beating well after each addition.
• Add vanilla, beat until light and fluffy.
• Aleternately, add flour mixture and milk in halves, folding after each addition until just blended.
• Divide dough into thirds, wrap each third in plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 325°F
• Preferred method to baking - use parchment paper! Measure and cut pieces to fit on your cookie sheets. No need to grease cookie sheets. If not using parchment, lightly grease cookie sheets.
• Remove one package of dough. Place on a precut, lightly floured parchment paper, or a well floured surface, and roll out using a floured rolling pin to 1/8th inch thickness.
• Cut cookies with shaped cutters, dipping cutter into flour between each cut. Clean excess dough off as needed. Cut cookies with at least 1 inch space between.
• After cutting all the dough, pull away excess dough. Gather into a ball, rewrap with plastic wrap and refrigerate.
• Carefully slide parchment onto cookie sheet.
• Bake for 8 to 10 minutes, or until just set in middle. Time will depend greatlyon the size and shape of your cutters. Edges of cookies should not change color. Bottoms should be a VERY pale golden color.
• Let cookies cool on baking sheet for a few minutes. Carefully slide parchment off of cookie sheet and onto wire rack or clean counter to cool completely. Use thin spatula, and line counter with paper, if not using parchment.
• Repeat process with remaining packages of dough. Then combine all the excess dough from the original 3 packages and continue making cookies until all dough is used.
• Decorate when cooled, and store in an airtight container.