MOM'S SUGAR COOKIES
My mom has made these cookies for Christmas every year of my life-- it wouldn't be the holidays without them! Simply the best sugar cookie recipe I've ever tasted. Make sure to roll the cookies nice and thick so that they bake up light and fluffy! A wonderful, classic recipe that will be in our family for generations.
Provided by dulce_amore
Categories Dessert
Time 40m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients-add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes.
- Preheat oven to 350°F.
- Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom.
- Frosting: Melt butter in microwave; add milk and vanilla and stir.
- Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.
Nutrition Facts : Calories 169.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 15.9, Sodium 66.7, Carbohydrate 22.1, Fiber 0.5, Sugar 8.4, Protein 2.5
MOM'S SUGAR COOKIES
Makes a big, tender cookie for those who don't like crispy sugar cookies. Great for any holiday. My mom would kill me if she knew I was posting this recipe-it's a family secret...so don't tell!
Provided by Divinemom5
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream sugar, shortening and eggs.
- Add 1 cup flour, soda, salt, and baking powder.
- Combine milk and vanilla.
- Add to creamed mixture alternately with remaining 4 cups flour.
- Cover and chill at least 1 hour.
- Roll onto lightly floured surface 1/4 inch thick.
- Cut with desired shapes.
- Bake on ungreased cookies sheets at 400°F for 8-10 minutes or until edges just begin to turn light golden brown.
- Cool and frost with favorite frosting.
Nutrition Facts : Calories 154.6, Fat 6.4, SaturatedFat 1.7, Cholesterol 11.3, Sodium 79, Carbohydrate 22, Fiber 0.5, Sugar 8.4, Protein 2.4
MOM'S COOKIE RECIPE
This has always been a favorite in our family. For just about every family gathering we have, someone makes these cookies. Quick, easy, and no baking!!
Provided by Tootie
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly.
- In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 53.8 g, Fat 17 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 207.3 mg, Sugar 26.8 g
MOM'S CRACKED SUGAR COOKIES
This is a sugar cookie that you don't have to roll and cut. I always use a cookie scoop when making these. The last time I made them I had some organic cane sugar that I used to roll them in, it really seemed to add some extra sparkle to the finished cookies. The note my Mom had on the recipe is DO NOT double or flatten the cookies. The cookies will turn out slightly differently if you use a hand mixer or a big stand mixer. I use my KitchenAid stand mixer & bake the cookies for 10 minutes. They turn out flatter, slightly soft & chewy, just the way I like them. If you use a stand mixer you could chill your dough or add 2 tsp of instant clearjeI to it to stop the cookies from spreading as much. I think they would make a wonderful icecream sandwich.
Provided by Demelza
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar.
- Mix in egg.
- Mix in flour, cream of tartar & baking soda till well combined.
- Drop tablespoon size balls in sugar, roll to coat.
- Place 12 cookies on a parchment lined cookie sheet, do not flatten.
- Bake at 350 for 10 - 15 minutes.
- Slide parchment with cookies onto wire rack to cool.
- Store in airtight container.
MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES
My mom's recipe for her delicious Christmas sugar cut-out cookies. This recipe uses almond flavoring instead of lemon. Best to just bake these once a year due to the high volume of sugar, butter, and deliciousness. The cookies can be stored in an airtight container stacked on each other in a cool and dry place.
Provided by Kaylie Seifert
Categories Christmas Cookies
Time 9h
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
- Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
- Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
- Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
- Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
- Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
- While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
- Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 32.6 g, Cholesterol 34.7 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 48.1 mg, Sugar 22.6 g
MOM'S SOFT SUGAR COOKIES
This delicious sugar cookie recipe has been passed down in our family for 75 years. Try it and you'll see why it remains our very favorite cookie! -Arnita Schroeder, Hoagland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S NUTMEG SUGAR COOKIES
This recipe came from a website I found on the internet, but don't remember which one. I made a huge batch of these today and they turned out really good. I am giving them to friends and family for the most part since they contain sugar, eggs and butter, something I try not to eat. You can make the sour milk by putting 1 tbsp. of lemon juice into a cup of milk and let it sit for 5 mintues. I didn't include the chilling time for the dough in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Let the butter and eggs come to room temperature.
- Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
- In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
- I left mine over night but a couple of hours would probably be ok.
- Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
- Bake at 350'F for 10 minutes.
- DO NOT OVER BAKE.
- You can frost these once they are cool, or sprinkle them with sugar before you bake them.
- This makes a lot of cookies, so share them with your friends and family.
- Make sure the cookies are totally cooled before putting them in a tin.
- Bon Appetit.
Nutrition Facts : Calories 856.4, Fat 30, SaturatedFat 18, Cholesterol 133.6, Sodium 406.1, Carbohydrate 134.3, Fiber 2.8, Sugar 59.5, Protein 13.4
MOM'S LEMON SUGAR COOKIES
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 23m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S MOLASSES COOKIES
The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 63mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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