SOFT CAKEY SUGAR COOKIES
A lot like the "lofthouse" brand sugar cookies. The cookie is not too sweet, so the frosting can be. You can use any recipe you like for the frosting, or canned if you must.
Provided by mary134e
Categories Dessert
Time 1h32m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Cream butter and sugars. Add eggs one at a time, sour cream, and vanilla. Mix until fluffy.
- In a separate bowl, sift or whisk 5 cups flour, cornstarch, baking powder, baking soda and mace.
- Mix dry ingredients into creamed ingredients 1/3 at a time. Divide into 2 or 3 discs or rolls. Cover each in plastic wrap. Chill for at least one hour.
- Roll out to 1/4 inch thickness. Cut into 2-3 inch circles or desired shapes.
- Bake at 300 degrees F for 8-12 minutes, until just beginning to brown on the bottom. Cool on pan for 5 minutes, transfer to cooling rack for 10-15 more minutes, until completely cooled.
- Frost with buttercream frosting, and decorate with sprinkles. Allow frosting to set before storing in an air-tight container.
Nutrition Facts : Calories 3370.5, Fat 137.1, SaturatedFat 81.1, Cholesterol 612.7, Sodium 1878.8, Carbohydrate 481.8, Fiber 10.5, Sugar 166.2, Protein 52.8
DELILAH'S FROSTED CUT-OUT SUGAR COOKIES
My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!
Provided by Delilah Lopez
Categories Desserts Cookies Sugar Cookies
Time 18m
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
- In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 20.6 g, Cholesterol 11.3 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 81.7 mg, Sugar 13.9 g
ICED SUGAR COOKIES (CAKE-LIKE COOKIES, SOFT ICING)
There is a brand of store bought, iced sugar cookies in my area that I just love. They are called Debbie Joe's. I dare say these are better. I can make them from home so they are economical, more fresh, and lack any of those commercial baking ingrediets. I just love them. You can add the vanilla but I actually find they taste better without it.
Provided by carbsrfromhvn
Categories Dessert
Time 1h10m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
- Combine dry ingredients.
- Add dry ingredients and milk into the creamed mixture in two batches.
- Refrigerate dough for up to an hour.
- Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
- Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
- For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.
SOFT FROSTED SUGAR COOKIES
These taste just like Loft House sugar cookies and are just as soft.
Provided by Ashley Bluth
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
- Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 23.6 g, Cholesterol 13.9 mg, Fat 7.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 113.9 mg, Sugar 15.5 g
SOFT SUGAR COOKIES WITH RASPBERRY FROSTING
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)
Provided by Eric Kim
Categories cookies and bars, dessert
Time 55m
Yield About 15 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
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- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. The dough will be very thick, creamy, and silky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove cookie dough from the refrigerator. Measure cookies to be 1.5 Tablespoons each. I recommend this cookie scoop. Arrange 3 inches apart on the baking sheets.
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5/5 (1)Category DessertCuisine AmericanTotal Time 457701 hrs 38 mins
- Preheat the oven to 350°F (177°C). Line baking sheets with silicone baking mats or parchment paper and set aside.
- In the bowl of a stand mixer using a paddle attachment (or in a large bowl using a handheld electric mixer), cream butter and sugar by first beating butter on high speed until smooth and creamy (about 30 to 60 seconds) and then adding sugar and beating on medium-high speed until light and fluffy (about 2 minutes).
- Add egg to the creamed butter and sugar and beat on medium-high speed until well blended. Add cream and vanilla and beat on medium-high speed until combined.
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