Light Sugar Cookies Food

BASIC SUGAR COOKIES

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.

SUGAR COOKIES (LIGHT & CRISP)

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.

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.

SUGAR COOKIES

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.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

LIGHT SUGAR COOKIES

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.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• 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.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

SUGAR COOKIES

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.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.