SOFT SUGAR COOKIES
A soft and tender version of traditional roll-out sugar cookies--thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 7
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
The dough for these cookies is easily made in a food processor, much like pie dough, but with softened butter. We pulse the sugar first to finely grind it, which gives the cookies their tender and crunchy texture.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield About 2 1/2 dozen cookies and 2 cups icing
Number Of Ingredients 11
Steps:
- For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, baking powder and salt and pulse just to combine.
- Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface and knead a few times to form a ball. 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.
- Position an oven rack in the middle 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. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8 inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
- For the icing: Sift together the confectioners' sugar and the meringue powder in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.
ROOM 157 SUGAR COOKIES
These are whole wheat sugar cookies that my roommates love -- that's why I named them Room 157 sugar cookies!
Provided by BakerCollegeBaker
Categories Sugar Cookies
Time 30m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix the white sugar, vegetable oil, eggs, and vanilla until smooth. In a separate bowl, mix the whole wheat flour, baking powder, and salt. Gradually mix the flour mixture into the sugar mixture. Roll into balls, and arrange 2 to 3 inches apart on cookie sheets.
- Bake 9 minutes in the preheated oven, or until lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 15.1 g, Cholesterol 12.4 mg, Fat 6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 81.3 mg, Sugar 7.8 g
ROOM 157 SUGAR COOKIES
These are whole wheat sugar cookies that my roommates love -- that's why I named them Room 157 sugar cookies!
Provided by BakerCollegeBaker
Categories Sugar Cookies
Time 30m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix the white sugar, vegetable oil, eggs, and vanilla until smooth. In a separate bowl, mix the whole wheat flour, baking powder, and salt. Gradually mix the flour mixture into the sugar mixture. Roll into balls, and arrange 2 to 3 inches apart on cookie sheets.
- Bake 9 minutes in the preheated oven, or until lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 15.1 g, Cholesterol 12.4 mg, Fat 6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 81.3 mg, Sugar 7.8 g
ROOM 157 SUGAR COOKIES
These are whole wheat sugar cookies that my roommates love -- that's why I named them Room 157 sugar cookies!
Provided by BakerCollegeBaker
Categories Sugar Cookies
Time 30m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix the white sugar, vegetable oil, eggs, and vanilla until smooth. In a separate bowl, mix the whole wheat flour, baking powder, and salt. Gradually mix the flour mixture into the sugar mixture. Roll into balls, and arrange 2 to 3 inches apart on cookie sheets.
- Bake 9 minutes in the preheated oven, or until lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 15.1 g, Cholesterol 12.4 mg, Fat 6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 81.3 mg, Sugar 7.8 g
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