Soft Sugar Cookies Ii Food

GRANDMA'S SOFT SUGAR COOKIES

Steps:

• Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
• Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
• Flatten with bottom of glass moistened with water and dipped in sugar.
• Bake at 400°F for 6-10 minutes or just until lightly golden.

SOFT SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

SOFT SUGAR COOKIES V

Steps:

• Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHARMIE'S SOFT SUGAR COOKIES

Steps:

• Cream margarine or butter with sugar.
• Add eggs and vanilla and blend well.
• Sift together dry ingredients and add to butter/sugar mixture.
• Chill at least 1-1/2 hours.
• Roll on floured board to 1/2 inch think.
• Cut with desired cookie cutters.
• Bake at 400º 8-10 minutes on a greased cookie sheet.
• Cool and frost with your favorite frosting!

OLD FASHIONED SUGAR COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
• To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

SOUR CREAM SUGAR COOKIES II

Steps:

• Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
• Chill dough until firm enough to roll.
• Preheat oven to 400 degrees F (205 degrees C).
• Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

ESSENTIAL RECIPE NO. 2: SUGAR COOKIES

Steps:

• In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not overmix).
• Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
• Decorate, if desired. Let dry at least 2 hours.

SUPER SOFT SUGAR COOKIES

Steps:

• Cream together sugar and butter.
• Add the beaten eggs and vanilla.
• sift together flour, cream of tartar, baking soda, and nutmeg.
• Add to the first four ingredients.
• Let the dough chill for 2 hours.
• preheat oven to 425.
• roll out dough on lightly floured surface and cut the cookies about 1/2 inch thick.
• Try not to add too much flour to them it will ruin the texture of the cookies.
• Bake for 8 minutes.
• Let cool, then frost with any frosting you would like.

SOFT SUGAR COOKIES

Steps:

• Mix flour, baking powder and salt, set aside.
• Cream butter and sugar.
• Stir in egg and vanilla.
• Beat in dry ingredients.
• Add milk and mix.
• Chill dough for 30 minutes.
• Roll and cut into desired shapes.
• Bake at 400 degrees for 8-12 minutes.
• Glaze with your favorite glaze or with this frosting:.
• 2 cups powdered sugar, 1/2 cup butter, 1 tsp vanilla.
• Mix well.
• Add more powdered sugar if frosting is too thin.
• Add food coloring if desired and spread on cookies.
• Very tasty.

DROP SUGAR COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
• Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.

SOFT SUGAR COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Cream the butter, sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or with an electric hand mixer), until light and fluffy, 3 to 4 minutes.
• Add the eggs and mix on medium speed to combine, then scrape the bowl well. Beat in the vanilla on medium speed.
• Whisk together the flour, baking powder and salt in a medium bowl. Add about half of the flour mixture to the bowl of the stand mixer and mix on low speed to combine. Scrape the bowl well, then add the remaining flour mixture and mix on low speed to combine.
• Scoop the dough into 1/4-cup mounds. Place the sprinkles in a shallow bowl. Roll the balls of dough fully in the sprinkles and transfer to the prepared baking sheets, staggering the rows of cookies to allow them room to spread during baking. Gently press each cookie with your fingers to flatten.
• Bake, switching the baking sheets halfway through and rotating them from front to back, until the cookies spread and are lightly golden around the edges, 10 to 12 minutes.
• Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

ANN'S SOFT SUGAR COOKIES

Steps:

• Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
• In another bowl stir together flour, soda, and cream of tartar.
• Slowly add the dry mixture to the wet ingredients.
• Cover and refrigerate for 2 hours.
• Preheat oven to 375.
• Divide dough in half.
• On a lightly floured surface roll each half to 3/16 of an inch.
• Cut out shapes as desired and sprinkle with sugar.
• Bake on cookie sheets for about 8 minutes.