Sugar Cake Cookies Food

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

EASY SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
• Combine the flour, baking soda and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it's ready.
• Add the egg and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
• Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.
• Allow to cool completely in the pan. It will firm up as it cools.
• Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
• To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until well combined and smooth.
• Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
• Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
• Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.

SUGAR COOKIES

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.

CAKE MIX SUGAR COOKIES

Steps:

• In a large bowl mix cake mix, butter, egg and milk.
• Do not over mix.
• Shape dough in a ball.
• Chill for 2 hours.
• Roll 1/8 inch on a floured surface.
• Cut out with a floured cookie cutters.
• Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
• Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
• Cool slightly.
• Move to rack to cool fully.
• Store in airtight container.

SUGAR CAKE COOKIES

Steps:

• Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside.
• In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition.
• Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.