VANILLA BUTTER COOKIES
This very basic cookie is tasty and so easy to whip together when you want something sweet. The recipe is based on one that appeared on a bottle of McCormick vanilla extract.
Provided by Melissa
Categories Drop Cookies
Time 15m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add egg, vanilla, and almond extract, if using, and beat well.
- Mix in flour.
- Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes.
SOFT & CHEWY VANILLA BUTTER COOKIES
These are one of my favorite cookies. I love the taste of vanilla and butter and this simple cookie is full of that great flavor!
Provided by Dine Dish
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
- Add the flour, baking soda and salt to the mixing bowl and mix well.
- Cover and refrigerate dough for 30 minutes.
- Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
- Place in preheated oven and bake for 8-10 minutes or until light brown.
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
SOFT AND CHEWY SUGAR COOKIES
Make and share this Soft and Chewy Sugar Cookies recipe from Food.com.
Provided by HuRLeY
Categories Dessert
Time 15m
Yield 15-20 cookies
Number Of Ingredients 8
Steps:
- Stir together flour, baking powder and salt; set aside.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in eggs one at a time, then beat in vanilla.
- Gradually stir in dry mixture just until blended.
- Roll the dough into walnut-sized balls then roll in colored sugar.
- Refrigerate balls for at least 20 minutes or freeze until ready to bake.
- Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
- Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
- Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
Nutrition Facts : Calories 333.6, Fat 16.2, SaturatedFat 10, Cholesterol 65.5, Sodium 247, Carbohydrate 44.4, Fiber 0.6, Sugar 26.8, Protein 3.4
SOFT BUTTERMILK SUGAR COOKIES
I've searched and searched. I wanted a chewy sugar cookie. Finally found this online by a woman name gale and wow. Hubby and kids just love it, although this isn't for shaping. Just simple round chewy cookies. Yum.
Provided by LuvMyBabies
Categories Drop Cookies
Time 28m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a small bowl, stir together flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking.
- Bake for 8-10 minutes or until pale golden. Make sure you don't overcook or it won't be chewy! Let stand for 2 minutes before removing to cool on a rack.
Nutrition Facts : Calories 86.3, Fat 4, SaturatedFat 2.5, Cholesterol 14.1, Sodium 33.2, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9
BURNT-SUGAR VANILLA BUTTER COOKIES
Great recipe that uses a cardboard paper towel roll for perfect cookies. From Fine Cooking magazine.
Provided by KathyP53
Categories Dessert
Time 45m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer, beat butter on medium speed until smooth, about 1 minute. Add 1 1/2 cups of the sugar and the vanilla and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
- Turn the dough out onto a large piece of plastic wrap. Using the plastic wrap as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12" round log about 3" in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours and up to 3 days. Dough can be frozen for up to one month.
- Preheat oven to 350 degrees. Line 2 or more cookie sheets with parchment paper or nonstick baking liners. Put remaining 1/3 cup sugar in a small bowl.
- Cut the dough into 1/4" slices. Gently press one side of cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1" apart on the cookies sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden brown, about 11-14 minutes. Let cookies cool on sheets for about 5 minute, then transfer to a rack for cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days before proceeding.
- Dip sugared side of the cookies into the remaining sugar. Arrange cookies sugar side up on a flameprrof work surface. Pass the flame of a small kitchen torch over the cookies tops until evenly carmelized. Let cool completely before serving.
Nutrition Facts : Calories 1347.3, Fat 58.9, SaturatedFat 35.3, Cholesterol 351, Sodium 927.9, Carbohydrate 188.3, Fiber 2.9, Sugar 105.6, Protein 16.8
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