HOLIDAY SUGAR COOKIES
I add a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
PERFECT HOLIDAY SUGAR COOKIES
This sensational sugar cookie is one that I found in "Taste of Home". The combination of extracts and the addition of cream cheese make them the tastiest and tenderest of treats! I was always a "cookie klutz" when it came to cut-out cookies, but with a few chef tricks up my sleeve and a darn good recipe, I made some cookies last Christmas that looked and tasted as if they came from the bakery. The frosting is from my Good Housekeeping cookbook. The recipe may seem long but that's because I've added some notes along the way. They're really very easy to make! I'll definitely be baking them again this season, so Santa won't be skipping my house-naughty or not!
Provided by Christmas Carol
Categories Dessert
Time 1h50m
Yield 4 Dozen
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream the butter, cream cheese, and sugar.
- Beat in the egg yolk and extracts.
- In a medium bowl, combine the flour, salt, and baking soda-gradually add to the creamed mixture.
- Divide into two equal portions and wrap well.
- Refrigerate for at least 3 hours.
- Note; Refrigerating your dough and baking sheets is the secret to perfectly shaped cut-out cookies/ The cookies won't"spread" as they bake- in other words, the shapes will be well-defined/ The points on the stars will be sharp, etc/ Also, your dough will be much easier to work with and won't stick to your cookie cutters, so the extra chilling time is well worth it.
- When dough has chilled, remove one half from refrigerator.
- Preheat oven to 375°F.
- While oven is preheating, place cookie sheets in refigerator to chill.
- On a lightly floured surface, roll out dough to less than 1/4 inch thickness.
- Cut with 2 1/2 inch floured cookie cutters.
- Reserve trimmings for re-rolling.
- Remove cookie sheets from fridge (do not grease them) and place cookies on them, 1 inch apart.
- Bake at 375F for 8-10 minutes or until edges begin to brown.
- Cool for 2 minutes before removing from pans to wire racks.
- Repeat with remaining portion of dough.
- Don't forget to put your cookie sheets back in the fridge once they have cooled/ They only need to chill for about 10 minutes.
- For your frosting, in a large bowl, beat confectioners' sugar, meringue powder, and water until stiff, about 5 minutes.
- Tint frosting with paste food colorings if desired.
- Keep tightly covered to prevent from drying out.
- Note; Of course you can use the regular food colorings you find in the supermarkets if you desire/ If you haven't tried the paste colorings, the colors are much more vivid than the regular food colorings/ Your X-mas trees will be much greener, Valentine hearts a brilliant red, etc/ Although they're somewhat pricier, a drop or two goes a long way.
- For detailed decorating, you can use decorating bags with small pointed tips/ You may need to thin frosting a bit to obtain right spreading or piping consistency.
- I sometimes collect pictures of decorated holiday cookies from my favorite magazines to give me some ideas.
- After decorating the cookies, set on wire racks to allow frosting to dry.
- Store in airtight, covered containers.
- Note: I am updating this recipe just to let you know about a little tip I just saw in a magazine. The person had cut out their cookies, placed them on baking sheets, and THEN refigerated them for about an hour before baking. You can do it this way also but I'd still chill your dough beforehand too, as it's easier to work with.
Nutrition Facts : Calories 1384.9, Fat 55, SaturatedFat 33.7, Cholesterol 186.9, Sodium 849.6, Carbohydrate 217.9, Fiber 1.9, Sugar 161.8, Protein 9.6
HOLIDAY SUGAR COOKIES
Make and share this Holiday Sugar Cookies recipe from Food.com.
Provided by MinnesotaCook
Categories Dessert
Time 55m
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Roll into small balls, roll the balls in sugar, flatten with glass dipped in granulated sugar or edge of meat tenderizer hammer dipped in sugar for different design.
- Bake on ungreased cookie sheet 10-12 minutes in 350°F oven or until pale golden.
- Watch closely, take cookies out when they start to brown.
Nutrition Facts : Calories 362.4, Fat 20.9, SaturatedFat 7.5, Cholesterol 45.5, Sodium 165.2, Carbohydrate 40, Fiber 0.8, Sugar 16, Protein 4
HOLIDAY SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
- Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
- The cookies will keep in an airtight container for up to 3 days.
LOW-FAT HOLIDAY SUGAR COOKIES WITH ICING THAT HARDENS
Holidays are undoubtedly the most unhealthy times of the year. So why not make them a bit better? Not only do these cookies taste good, they look good, smell good, and most importantly ARE good... for you. Enjoy this yearly classic... just lighter. These are soft, sweet, and delicious. Whats also great about these is the dough doesn't have to be refrigerated! Icing based from AllRecipes.com.
Provided by I Cant Believe Its
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar until well mixed, adding egg white and vanilla as you go.
- Whisk baking powder, flour, tartar, and salt in another bowl. Mix bit-by-bit into egg mixture, not adding any more if the dough is too thick.
- Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency.
- Roll dough out on the heavily floured surface with a floured rolling pin, and cut shapes out. Place them on a cookie sheet, covered in parchment paper. (Don't sub the parchment paper for oil, butter, or cooking spray. Bottoms will crisp).
- Bake in oven for 7-10 minutes until tops of cookies have firmed, checking every few minutes to make sure they don't brown (these are best light and soft).
- Take out of oven and place on cooling rack.
- While cooling, mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny.
- Add food colouring to icing if you wish, and ice the cookies once they have cooled. ENJOY!
Nutrition Facts : Calories 93.1, Fat 2, SaturatedFat 0.3, Sodium 47.6, Carbohydrate 17.8, Fiber 0.2, Sugar 10.7, Protein 1.1
HOLIDAY SUGAR COOKIES
I have no idea where this recipe originated but I received it from a late family member and I have never tasted another sugar cookie like it. The recipe calls for vanilla and almond extract but you could use all vanilla or all almond if you prefer.
Provided by htpnkclds
Categories Toddler Friendly
Time 3h50m
Yield 24 cookies, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix powdered sugar, butter, egg, vanilla and almond extract together. In a separate bowl mix flour, baking soda and cream of tartar. Add the dry mixture to the wet mixture, stir or mix well and refrigerate for at least 2 hours.
- Heat oven to 375 degrees.
- Divide dough into 2 halves and roll each half 3/16ths in thick on lightly floured surface. Use cookie cutters to shape.
- Bake 8-10 minutes or until edges are golden brown.
- Cool on wire racks and prepare frosting.
- Frosting tips:.
- Mix frosting ingredients together in a bowl, adding 1/4 tsps. of water if the frosting is too thick.
- Add 1/4 C of powdered sugar if frosting is too thin. Repeat until desired consistency is reached.
- To frost easily:.
- Make the initial batch of frosting, separating into smaller bowls if you wish to add different colors.
- Once the cookies are cooled, dunk the front of the cookie into the desired color of frosting and set on a wire rack to dry.
- Sprinkle or decorate with trimmings while the frosting is still wet.
Nutrition Facts : Calories 504.1, Fat 24, SaturatedFat 14.8, Cholesterol 84.3, Sodium 370.6, Carbohydrate 67.6, Fiber 1.1, Sugar 36.9, Protein 5.1
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