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.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
SCRUMPTIOUS SUGAR COOKIES
My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! -Nancy Gribble, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely., In a small bowl, beat the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint a portion red if desired. Decorate cookies as desired with icing, chocolate chips and red-hots.
Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 111mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
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