BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
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.
PERFECT SUGAR COOKIES
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered from tradition a little by adding sour cream for softness and candied citrus for zest. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10
Number Of Ingredients 14
Steps:
- Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
- Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
- Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
- Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
- Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
- Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
- In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
- In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.
ANNE'S BASIC SUGAR COOKIES
A quick sugar cookie recipe is a lifesaver during the holidays... or on any day. And this method is so simple, I'm a little embarrassed to call it a recipe. It's what you do with it that counts. Roll and cut into your favorite shapes. Or roll balls in coarse sugar before baking. Form the dough into a log, then slice and bake. Turn them into snickerdoodles by adding cinnamon to the sugar. Or give these cookies a completely new look by folding in sprinkles before baking. The possibilities are limitless! Store, lightly covered, at room temperature, for 1 week.
Provided by Anne Byrn
Categories Sugar Cookies
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
- Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
- Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
- Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 21.2 g, Cholesterol 23.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 185.8 mg, Sugar 11.8 g
SUGAR COOKIES
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow Globe Cookies (not pictured).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 4-inch cookies
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
- Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.
MARTHA ANN'S SUGAR COOKIES
Make and share this Martha Ann's Sugar Cookies recipe from Food.com.
Provided by Chef Teer
Categories Dessert
Time 3h30m
Yield 1 cookie sheet, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar,add eggs,oil,butter flavor,vanilla,& salt. Add flour, soda,& cream of tarter. Mix Well.
- Chill 1-2 Hours.
- Drop on ungreased cookie sheet & flatten.
- Bake at 350'F till done.
Nutrition Facts : Calories 1890.6, Fat 104.5, SaturatedFat 37.2, Cholesterol 227.8, Sodium 1285.9, Carbohydrate 220.5, Fiber 4.2, Sugar 100.7, Protein 19.8
MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS
These cookies are by far "The Best" Sugar Cookies I have ever had, and the amazing flavor is in the secret ingredient :) I guarantee if you do make them, you will never use another recipe. Try them and see for yourself! They are delicious plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h8m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream butter and sugar until well mixed.
- Add 2 eggs to the creamed mixture. Mix well.
- In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
- Add in grated orange rind, and mix well.
- Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
- When ready to bake preheat the oven to 350.
- With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
- Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
- Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
- Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
- Let cookies cool on wire racks.
- Decorate.
- Store in a covered plastic container, or cookie tin.
Nutrition Facts : Calories 110.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 79.3, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
MARTHA STEWART'S SUGAR COOKIES
Another recipes found in Martha's 2001 Holiday Cookies magazine. A great recipe that works perfectly every time. Don't let the directions scare you...it's a really easy recipe. (*Note - Prep time DOES NOT include any chill time)
Provided by ltlmishu
Categories Dessert
Time 38m
Yield 16 large cookies
Number Of Ingredients 7
Steps:
- In a large bowl, sift flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture, and mix on low speed until thoroughly combined. Divide dough in half, wrap in plastic wrap, and roll with rolling pin so plastic is tight and dough is even. Chill until firm, at least 1 hour.
- Preheat oven to 325 degrees. Have ready several baking sheets lined with parchment. Remove dough from refrigerator; let stand at room temperature to temper slightly. (This prevents the dough from cracking.) Place parchment on a clean surface; dust generously with flour.
- Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatulat under it. Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm, about 15 minutes.
- Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes. Bake 15 to 18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.
Nutrition Facts : Calories 323.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 56.9, Sodium 106.3, Carbohydrate 49, Fiber 0.8, Sugar 25.2, Protein 4.1
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