Light Crunch Sugar Cookies Food

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SUGAR COOKIES (LIGHT & CRISP)



Sugar Cookies (Light & Crisp) image

These Sugar Cookies are marvelous! Light, Crispy, Yummy and so easy. I got this recipe from a co-worker many years ago. Dieters beware--it is hard to eat just one. Tip-I have tried to substitute margarine in place of the butter, and the cookies were not as good. I have also used colored sugars for dipping the glass into for the holidays and that worked very well. Not recommended for rolled out cookies as the dough is too delicate.

Provided by Brenda.

Categories     Dessert

Time 27m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 10

1 cup granulated sugar, divided
1/2 cup powdered sugar
1/2 cup butter, no substitutions (softened)
1/2 cup vegetable oil
1 large egg
1 teaspoon almond extract or 1 teaspoon butter flavor extract
2 1/3 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
  • Beat in egg and extract.
  • Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
  • Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
  • Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
  • Bake at 350°F for 10-12 minutes.
  • Note: Cookies should be only very slightly browned. They will be a more of a light golden color.

Nutrition Facts : Calories 328, Fat 17.4, SaturatedFat 6.2, Cholesterol 38, Sodium 210.3, Carbohydrate 40.4, Fiber 0.7, Sugar 21.7, Protein 3.1

CHEWY SUGAR COOKIES



Chewy Sugar Cookies image

This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups sugar, plus more for rolling
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a small bowl.
  • Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
  • Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
  • Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

LIGHT CHOCOLATE CHIP COOKIES



Light Chocolate Chip Cookies image

This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.

Provided by Megan Noble

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

¾ cup packed brown sugar
¼ cup white sugar
6 tablespoons butter
½ teaspoon vanilla extract
1 egg white
3 tablespoons water
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
  • Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 17 g, Cholesterol 7.6 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.7 g

SUGAR COOKIES



Sugar Cookies image

This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

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.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY SUGAR COOKIES



Crispy Sugar Cookies image

My son Josiah enjoys making treats. This recipe is great for kids because it has two manageable time blocks-mixing and chilling the dough, then cutting out and baking the cookies.-Josiah Hildenbrand, San Leandro, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 8

3/4 cup shortening
1 cup sugar
2 eggs
1/2 teaspoon lemon extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Colored sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle., On a floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place on greased baking sheets. Sprinkle with colored sugar. , Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 121mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

CRUNCHY SUGAR COOKIES



Crunchy Sugar Cookies image

Provided by Nicole Rees

Categories     Dessert

Yield Yields about 2 dozen cookies

Number Of Ingredients 11

1 cup granulated sugar; more for shaping
4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
1/2 tsp. kosher salt
1 large egg
1 tsp. vanilla extract
2 drops almond extract (optional)
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1/4 tsp. baking powder
3/4 tsp. baking soda
White or colored (coarse) sanding sugar for rolling (optional)

Steps:

  • Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute. In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly. Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

LIGHT SUGAR COOKIES



Light Sugar Cookies image

Lighter Sugar Cookies from The Best Light Recipe from Cooks Illustrated. I am posting this, so I don't misplace it. This includes optional ingredients for lemon or almond versions.

Provided by LEGG Gustafson

Categories     Dessert

Time 42m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 large egg, lightly beaten
1 tablespoon vanilla extract
3 teaspoons lemon zest, divided
1/2 teaspoon almond extract (reduce vanilla extract to 1 tsp.)
1/4 cup sliced almonds, processed until finely ground with 1/3 cup sugar

Steps:

  • Adjust oven racks to middle postion, preheat oven to 375 degrees. Line two baking sheets with foil or parchment paper.
  • Whisk the flours, baking powder and salt together in a medium bowl and set aside.
  • Using an electric mixer, cream the butter and one cup of the sugar together at medium speed until light and fluffy, about 3 to 5 min.,scraping down the sides as needed. Add the egg and vanilla (and 2 tsp.lemon zest or 1/2 tsp.almond extract) and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture and beat until combined, about 30 to 60 seconds more.
  • Place remaining 1/3 cup sugar in a shallow bowl, (with optional lemon zest or almonds.) Working with a level tablespoon of dough each time, roll the dough into balls. (If the dough is too soft refrigerate until firm.) Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart. (12 cookies to a sheet).
  • Bake cookies, one tray at a time until edges are golden and centers are just set. (Don't overbake.).
  • Cool cookies onthe baking sheets for 5 minutes and serve warm or transfer to wire rack to cool completely.

SMASHED SUGAR COOKIES



Smashed Sugar Cookies image

We love the imperfection of these festive smashed cookies. The addition of two eggs gives the centers a tender and soft texture, while the crinkled edges get ever so slightly golden and crisp. Top with a simple confectioner's sugar glaze for a holiday treat perfect for a cookie tin.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 18 cookies

Number Of Ingredients 10

1 cup granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, cubed, at room temperature
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour, plus more for dusting if needed (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup red, green and white sprinkles
3/4 cup confectioners' sugar
1 tablespoon whole milk

Steps:

  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it's ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed.
  • Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
  • Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
  • Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
  • Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Once the cookies have cooled, whisk together the confectioners' sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.

TENDER CRISP SUGAR COOKIES



Tender Crisp Sugar Cookies image

These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!

Provided by ETHELMERTZ

Categories     Desserts     Cookies     Sugar Cookies

Time 35m

Yield 60

Number Of Ingredients 10

1 ½ cups butter
1 ½ cups shortening
1 ½ cups white sugar
1 ½ cups confectioners' sugar
4 ½ teaspoons vanilla extract
3 eggs
6 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
  • Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g

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