SPECIAL OCCASION SUGAR COOKIES RECIPE - (3.7/5)
Provided by LynneC
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine 1 cup (250 ml) sugar, the butter, egg, whipping cream and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking powder. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours or until firm. Heat oven to 400 degrees F. On floured surface, roll dough to 1/4" (5 mm) thickness. Using 3" (8 cm) cookie cutters, cut desired shapes into dough. Place shapes 2" (5 cm) apart on ungreased cookie sheets. Sprinkle shapes with sugar. Bake for 4 to 6 minutes, or until edges are light golden brown. Prepare frosting. Decorate cookies as desired. Let dry completely before storing.
SUGAR COOKIES
I got a wonderful cookie cookbook when we got married. It is a Betty Crocker Cookie Book. My DH and I have been making this for years for all of our friends and workplaces and church. This is loved by all. We always frost these with buttercream frosting.
Provided by Lavender Lynn
Categories Dessert
Time 2h
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Mix powdered sugar, margarine, egg, vanilla.
- Stir in flour, baking soda, and cream of tartar.
- Cover and refrigerate at least 3 hours.
- Heat oven to 375 degrees F.
- Divide dough into halves.
- Roll each half 3/16" thickon lightly floured cloth-covered board.
- Cut into desired shapes with 2 to 2 1/2inch cookie cutters.
- Bake on lightly greased cookie sheet for 7-8 minutes until edges are just lt brown.
Nutrition Facts : Calories 59.2, Fat 3.2, SaturatedFat 0.6, Cholesterol 3.5, Sodium 57.8, Carbohydrate 7, Fiber 0.1, Sugar 3, Protein 0.7
CLASSIC SUGAR COOKIES
This recipe has been around for years and I'm not sure where it came from.All I know is that they are good!!! Prep time includes chill time.
Provided by Boyz 5
Categories Dessert
Time 3h8m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar and butter with a mixer until fluffy; add egg and flavorings.
- Mix well.
- Combine dry ingredients together and stir into creamed mixture.
- Cover and chill for 2 to 3 hours.
- Divide dough in half.
- Roll out on surface lightly dusted with confectioner's sugar.
- Cut with cookie cutters and place on ungreased cookie sheets.
- Decorate with sprinkles if desired.
- Bake at 375 degrees for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
- Cool, then decorate with egg yolk paint or as you wish.
Nutrition Facts : Calories 297.1, Fat 16, SaturatedFat 9.9, Cholesterol 58.3, Sodium 220.5, Carbohydrate 35.1, Fiber 0.7, Sugar 14.9, Protein 3.4
SPECIAL COOKIES
Crispy and light drop cookies with walnuts, coconut and crisp rice and wheat cereal. Increase raisins to 1 cup if you like raisins.
Provided by Stephanie da Silva
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 18.4 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 133.3 mg, Sugar 9.2 g
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
THE WORLD'S BEST SUGAR COOKIES
I found this recipe in the Houston Chronicle, and I think it really is the best sugar cookie recipe! It's the best one I've tried!!!
Provided by Kim D.
Categories Dessert
Time 2h14m
Yield 80 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat oil and butter until blended.
- Add powdered sugar and 1 cup sugar; beat well.
- Beat in eggs and vanilla.
- Sift flour, soda, cream of tartar and salt together.
- Stir into sugar mixture.
- Mix well.
- Chill at least 2 hours.
- Roll into 1-inch balls; roll balls in sugar.
- Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
- The cookies should be flattened to 2-inch rounds; don't flatten too thin.
- Bake for 10-14 minutes or until brown around the edges.
3-IN-1 SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 4 dozen 2-inch cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
- For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
- For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
- For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
- Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
- Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
- Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
- Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
- Yield: 1 pound royal icing (1 2/3 cup)
ANNE'S BASIC SUGAR COOKIES
A quick sugar cookie recipe is a lifesaver during the holidays... or on any day. And this method is so simple, I'm a little embarrassed to call it a recipe. It's what you do with it that counts. Roll and cut into your favorite shapes. Or roll balls in coarse sugar before baking. Form the dough into a log, then slice and bake. Turn them into snickerdoodles by adding cinnamon to the sugar. Or give these cookies a completely new look by folding in sprinkles before baking. The possibilities are limitless! Store, lightly covered, at room temperature, for 1 week.
Provided by Anne Byrn
Categories Sugar Cookies
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
- Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
- Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
- Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 21.2 g, Cholesterol 23.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 185.8 mg, Sugar 11.8 g
SUGAR COOKIES IV
Crispy sugar cookies. Not too sweet or too plain. Great for holidays or other special occasions or just for any time.
Provided by Sarah
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
- Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 16.2 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 8.2 g
THE SOFTEST SUGAR COOKIES
This is a quick and easy not-too-sweet cookie, shaped by rolling into balls rather than rolled out and cut. The dough will keep in freezer for up to a week. The baked cookies will keep in an airtight container for up to 5 days.
Provided by SharleneW
Categories Dessert
Time 33m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Line two large baking sheets with parchment paper.
- Whisk together flour, baking powder and salt; set aside.
- With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
- Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
- Add dry ingredients and beat at low speed until just combined, about 30 seconds.
- Place 1/2 cup sugar in shallow bowl.
- Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
- Butter bottom of glass and then dip in sugar.
- Flatten dough balls with glass until about 3/4 inch thick.
- Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
- Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.
Nutrition Facts : Calories 160.1, Fat 8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 36.3, Carbohydrate 21.1, Fiber 0.3, Sugar 13.1, Protein 1.4
BUTTERY SUGAR COOKIES
This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.
Provided by Trisha W
Categories Dessert
Time 30m
Yield 72-84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugars.
- Add oil, eggs and vanilla and mix.
- Add dry ingredients gradually.
- Measure out by level spoonfuls.
- Roll into balls.
- Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
- Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS
Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.
Provided by Bernie
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.5 g, Cholesterol 9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 1 g
LACIS (LACI PETERSON) LAVENDER COOKIES
Make and share this Lacis (Laci Peterson) Lavender Cookies recipe from Food.com.
Provided by princessshree85
Categories Dessert
Time 35m
Yield 1 Dozen, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cream together the butter and sugar.
- Beat egg and blend into the butter and sugar.
- Mix in the lavender flowers and the flour.
- Drop batter by teaspoonfuls onto cookie sheets.
- Bake 15-20 minutes, or until golden.
- Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
Nutrition Facts : Calories 246.3, Fat 20, SaturatedFat 12.4, Cholesterol 86.1, Sodium 147.9, Carbohydrate 16.7, Sugar 16.7, Protein 1.2
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