BEST CUT OUT SUGAR COOKIE RECIPE
These are my family's favorite Cut Out Sugar Cookies! This easy cookie recipe holds it's shape and makes soft and delicate sugar cookies!
Provided by Dorothy Kern
Categories Dessert
Number Of Ingredients 14
Steps:
- Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
- Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4" thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
- Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).
- When ready to cut cookies, preheat oven to 375°F.
- Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they'll keep their shape.
- Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
- To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire. Tint the frosting if you want it a color.
- Frost cookies, decorating them with sprinkles. Store loosely covered at room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 171 kcal, Carbohydrate 24 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 67 mg, Fiber 1 g, Sugar 17 g
PERFECT ROLL OUT SUGAR COOKIES RECIPE
These buttery soft Roll Out sugar cookies are cut into fun holiday shapes and topped with sweet homemade frosting, will definitely be Santa's favorite cookie this year!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 38m
Number Of Ingredients 15
Steps:
- In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. I like to roll the dough out between two sheets of plastic wrap so that it's just under 1/2" thick, stick it on a baking sheet and refrigerate for 2-3 hours (that way I can just remove the plastic wrap and cut my first set of cookies out). You can also place the dough in an airtight container and refrigerate as well.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside.
- Roll dough out on a floured surface to just under 1/2" thick. Cut cookies and transfer to prepared baking sheet, place at least 1/2" apart (or cut directly from the rolled sheet of dough).
- Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used.
- Meanwhile, to make the frosting, in the bowl of a stand mixer cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.
Nutrition Facts : ServingSize 1 cookie, Calories 177 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 26 mg, Sodium 85 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 3 g
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
THE BEST ROLLED SUGAR COOKIES
These are The Best Rolled Sugar Cookies and require no chilling and keep their shape! These roll out sugar cookies are easy, and not too sweet! They won first place in a blind taste and texture test!
Provided by Janelle
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400*F''
- Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
- Cream together sugar and butter for 3 minutes or until fluffy.
- Add eggs and mix again.
- Add salt, and baking powder. Blend.
- Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
- Add 2 1/2 cups flour (1/2 cup at a time).
- Add remaining 1/4 cup buttermilk.
- Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
- When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
- Cut out with favorite shape and transfer to prepared pan.
- Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
- Allow cookies to cool completely then frost.
Nutrition Facts : Calories 491 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROLL-OUT COOKIES
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. -Bonnie Price, Yelm, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 inch cookies).
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
MY FAVORITE ROLL OUT SUGAR COOKIES
Make and share this My Favorite Roll out Sugar Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 7m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and margarine; add egg and flavorings and mix well.
- Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
- Heat oven to 375°F.
- Roll out 3/16-inch thick.
- Bake 7-8 minutes until delicately brown.
- Let cool.
- Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
- Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
- Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
- Blend well.
- Food coloring may be added, if desired.
MY FAVORITE ROLLED SUGAR COOKIES
I found this recipe on a bag of Wal-mart sugar some time ago, and it was so simple, I had to try it. I have tried a zillion sugar cookie recipes, trying to get the soft cookie I like best. I think I have found the perfect sugar cookie. Please note that your cookie yield will vary, depending on what size cookie cutter you used. When I use a variety of sized Christmas cookie cutters, I normally get about 2-1/2 dozen.
Provided by AndreaVT96
Categories Dessert
Time 19m
Yield 2-3 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, cream together sugar, butter, milk, vanilla and egg.
- Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well.
- Cover and refrigerate for 1 hour for easier handling.
- Preheat oven to 400 degrees.
- On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don't whip out a measuring tape at this point--just an estimation--eyeball to the thickness that you prefer.).
- Cut with desired cookie cutters.
- Place 1 inch apart on ungreased cookie sheets. Decorate as desired.
- Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.).
- Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 1942.5, Fat 97.2, SaturatedFat 59.9, Cholesterol 353, Sodium 1557.6, Carbohydrate 245.5, Fiber 5.1, Sugar 100.9, Protein 24.2
ROLL ABOUT SUGAR COOKIES
These cookies are thick and bake up really soft. Great for cut out cookies.
Provided by K. Cornell
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together the sugar, shortening, and eggs. Add dry ingredients and then add milk and vanilla.
- Roll out dough on floured surface and cut with cookie cutters. Place on cookie sheets. Bake for 8 to 10 minutes. Do not let cookies get too brown, only slightly around the edges. Store in a tightly closed container. They freeze well also.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 31.1 g, Cholesterol 16.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 157.3 mg, Sugar 13.1 g
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