HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white
Provided by Scott Loitsch
Categories Desserts
Yield 12 cookies
Number Of Ingredients 17
Steps:
- Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
- Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
- Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
- Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
- When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
- Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
- Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
- To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
- Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
- Decorate the cookies as desired.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams
CINNAMON SUGAR COOKIES
A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Provided by MARBALET
Categories Desserts Cookies Sugar Cookies
Time 4h45m
Yield 60
Number Of Ingredients 10
Steps:
- Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
- Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 27.9 mg, Sugar 5.2 g
CINNAMON AND SUGAR COOKIES
Provided by Megan Mitchell
Categories dessert
Time 2h
Yield 23 to 24 cookies
Number Of Ingredients 11
Steps:
- Make the cookie dough: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until lightly and fluffy, 2 to 3 minutes. Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
- In a medium bowl, combine the flour, baking powder, salt and baking soda. Whisk together. With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour.
- Make the cinnamon sugar: Combine the sugar and cinnamon in a small bowl. Stir together and set aside.
- Form and bake the cookies: Using a 2-inch ice cream or portion scoop, scoop the dough into 6 mounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon sugar and roll around to completely coat. Place on the prepared baking sheet, about 2 inches apart.
- Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 11 to 13 minutes. The bottoms will get darker than the tops. Remove from the oven and let cool slightly on the baking sheet then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls and bake 6 cookies at a time.
- Serve the cookies or store in an airtight container for up to 4 days.
CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
EASY CINNAMON-SUGAR COOKIES
I like this recipe because it only has a few ingredients and is very easy to make. Prep time does not include optional 1 hour of refrigeration. I hope you enjoy!!!!
Provided by Dominick and Amanda
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease cookie sheets.
- In a large bowl, combine sugar and butter. Beat until light and fluffy.
- Add egg and blend well.
- Gradually stir in flour and 1 teaspoon of the cinnamon. Mix until blended.
- Cover with plastic wrap and refrigerate 1 hour for easier handling.
- In a small bowl, combine 2 Tablespoons of sugar and remaining 2 teaspoons of cinnamon. Mix well.
- Shape dough into 1 1/2-inch balls. Roll the balls in the cinnamon-sugar mixture. Place two inches apart on greased cookie sheets. With the bottom of a glass, flatten to 1/4-inch thickness.
- Bake at 350 degrees for 11-15 minutes or until firm to the touch. Immediately remove from cookie sheets and place on wire rack to cool.
Nutrition Facts : Calories 200.8, Fat 10.7, SaturatedFat 6.6, Cholesterol 37.5, Sodium 94.5, Carbohydrate 24.8, Fiber 0.7, Sugar 12.6, Protein 2.1
MRS. FIELDS CINNAMON SUGAR COOKIES
Make and share this Mrs. Fields Cinnamon Sugar Cookies recipe from Food.com.
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- In a small bowl, combine sugar and cinnamon for topping. Set aside.
- In a medium bowl combine flour, soda and salt. Mix well with a whire whisk and set aside.
- In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
- Add the flour mixture and blend at low speed just until combined. Do not overmix.
- Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
- Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Nutrition Facts : Calories 119.9, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 76.5, Carbohydrate 16.6, Fiber 0.3, Sugar 9.8, Protein 1.3
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CINNAMON SUGAR PINWHEEL COOKIES
DH loves these cookies. Makes a nice addition to a Christmas cookie tray! Prep time includes chilling.
Provided by Aunt Paula
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Allow cream cheese and 1/2 cup butter to soften, then blend together.
- Stir in egg yolk and flour, mix well.
- Cover bowl and chill 30 minutes.
- Heat oven to 350 degrees.
- Divide dough in half and roll very thin.
- Brush with 2 Tbsp melted butter.
- Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
- Roll up like a jelly roll.
- Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
- Repeat other half.
- Bake 15 minutes or till golden brown.
- Cool on wire rack, then sprinkle with powdered sugar.
Nutrition Facts : Calories 89.8, Fat 6.9, SaturatedFat 3.7, Cholesterol 20.9, Sodium 65.3, Carbohydrate 6.3, Fiber 0.4, Sugar 2.4, Protein 1.1
CINNAMON SUGAR COOKIES
These melt in the mouth treats never lasted long once grandma had put them in the cookie jar !!! These cookies are perfect for baking ahead of time and freezing. Grandma left the cookies to cool completley, then she would open freeze them until soild. Once solid, she stacked the cookies, a few at a time, and wrapped them loosely in foil. Then she sealed them in a freezer bag and froze for up to 1 month.
Provided by dylan and nias mommy
Categories Dessert
Time 55m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
- add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
- put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
- preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
- unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
- bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
- for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.
CINNAMON SUGAR COOKIES
This recipe comes from a Taste of Home cookbook. The cookies are soft, sugary and the recipe makes a LARGE batch. Perfect for Holiday giving. Original recipe calls for chopped nuts but I don't use them in this recipe.
Provided by GrammaMikki
Categories Dessert
Time 25m
Yield 8 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter, sugars and oil. Add eggs and vanilla, mixing well. Add dry ingredients, mixing to form nice dough. If dough is soft (like in warm weather), cover and refrigerate until chilled for easier handling.
- Roll into one inch balls or use small cookie scoop. Place on greased cookie sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar, if desired.
- Bake at 375 degrees farenheit for 10-12 minutes. Remove to wire racks to cool. Makes about 8 dozen.
Nutrition Facts : Calories 867.5, Fat 52.2, SaturatedFat 18.6, Cholesterol 113.9, Sodium 630.8, Carbohydrate 92.2, Fiber 2, Sugar 40, Protein 8.8
FANTASTIC CRACKLE TOP SUGAR-CINNAMON COOKIES
These are the most amazing sugar cookies. They bake out to a perfect round shape and are crispy around the edges! do not sub the Crisco butter flavor with regular butter, the cookie just will not have the same texture, and bake out very flat. If you are making these for Christmas, use red and green sugar, you can omit the cinnamon if desired and just roll in the sugar. I have even added 1 cup mini chocolate chips to the batter.... these cookies are fabulous!! Note, this recipe makes tons of cookies, so no need to double the recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a extra large mixing bowl (I use my kitchen aid stand mixer for this), cream/mix the shortening, both sugars, eggs and vanilla until very well blended and fluffy.
- In a smaller bowl mix together (do not sift) the flour, cream of tartar, baking soda and salt, with a spoon.
- Add the flour mixture to the creamed mixture and beat well until blended.
- Roll into walnut size balls (or larger if desired).
- Roll into the cinnamon/sugar mixture, making sure that the balls are well coated.
- Place on a foil-lined lightly sprayed cookie sheet.
- Bake for 10-12 minutes or until lightly browned around the edges.
- ***NOTE*** for a crispier cookie, bake longer.
Nutrition Facts : Calories 141.1, Fat 7.1, SaturatedFat 2.8, Cholesterol 10.9, Sodium 105.7, Carbohydrate 18.4, Fiber 0.2, Sugar 11.9, Protein 1.1
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