THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
HEALTHIER (BUT STILL) THE BEST ROLLED SUGAR COOKIES
These sugar cookies are amazing but I wanted to try to cut some calories so I replaced some of the sugar with a sugar-like sweetener. They still taste great and now they are pretty guilt free. If you decide to ice them, I would keep it light -- maybe some cute dots!
Provided by MakeItHealthy
Categories Desserts Cookies Sugar Cookies
Time 1h28m
Yield 60
Number Of Ingredients 7
Steps:
- Cream together butter, sweetener, and sugar in a large bowl, until smooth. Beat in eggs and vanilla extract. Stir in flour and baking powder. Cover and chill dough for at least one hour or overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased baking sheets.
- Bake in preheated oven until golden, about 6 to 8 minutes. Cool completely.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 9.3 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53.8 mg, Sugar 1.2 g
THE BEST ROLLED SUGAR COOKIES
I had these at a friend's little girl's birthday party. I don't normally rave about a cookie. And, it takes a special dessert to get my attention. These cookies were amazing. I like my cookies soft. This fit the bill. Plus, they decorated beautifuly. They reminded me of the look of a Cookie Bouquet cookie with a lot better taste. The icing is Wilton's buttercream icing. A thin layer of this made for an amazing cookie.
Provided by Martha Cooks
Categories Dessert
Time 28m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
- For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.
Nutrition Facts : Calories 10090.1, Fat 498.2, SaturatedFat 266.8, Cholesterol 1826.4, Sodium 5979.4, Carbohydrate 1335.2, Fiber 16.9, Sugar 848.3, Protein 94.6
SOFT ROLLED SUGAR COOKIES
Tender and delicious, these are the sugar cookies I've been making for twenty-something years! The dough must be chilled thoroughly, so I usually just mix it up the night before I want to do my baking. Recipe #156400 is great on these!
Provided by Debs Recipes
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.
- Cover dough and refrigerate 6-8 hours or, preferably, overnight.
- Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.
- Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.
- NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.
Nutrition Facts : Calories 70.5, Fat 3.4, SaturatedFat 1.2, Cholesterol 10.3, Sodium 43.4, Carbohydrate 9.2, Fiber 0.2, Sugar 4.2, Protein 0.9
ROLLED SUGAR COOKIES
This is my favorite rolled sugar cookie recipe. It's an adaptation of the recipe here: http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/
Provided by Marielle86
Categories Dessert
Time 38m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Combine the sugar, flour, baking powder, salt, and cinnamon.
- Add in the egg, vanilla, and butter and mix until it forms dough.
- Roll out dough on a floured surface.
- Cut into shapes.
- Bake for about 8 minutes.
- Cool completely.
- Optional: Make a glaze by combing powdered sugar, brown sugar, cinnamon, and a tiny bit of water.
Nutrition Facts : Calories 111.1, Fat 4.9, SaturatedFat 3, Cholesterol 21.5, Sodium 89, Carbohydrate 15.3, Fiber 0.3, Sugar 7.2, Protein 1.4
ROLLED SUGAR COOKIES
Make and share this Rolled Sugar Cookies recipe from Food.com.
Provided by Crazed Tyler
Categories Dessert
Time 2h5m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream together the shortening, sugar and brown sugar. Beat until light and fluffy and add the milk, eggs and vanilla. Beat until creamy.
- Add the baking soda, cream of tartar and salt.
- Slowly add the flour until you have a soft dough (it should take about 4 1/2 cups flour, but might take more depending on humidity).
- Wrap with plastic wrap and chill for 1 hour.
- On a lightly floured surface (this is why the dough should be soft because it will absorb a lot of flour when rolled) roll dough out to 1/4 inch thick.
- Cut and bake on ungreased cookie sheet for 5-6 minutes (cookies will not look done).
- Ice with "Versatile Icing" and let harden.
Nutrition Facts : Calories 1142.2, Fat 45.3, SaturatedFat 11.5, Cholesterol 127.8, Sodium 899.1, Carbohydrate 168.5, Fiber 3, Sugar 81.9, Protein 15.6
ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.
Provided by MarielC
Categories Dessert
Time 2h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line some cookie sheets with either silicone baking mats or parchment paper.
- In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
- Cream the mixture for an additional minute.
- Beat in the egg and vanilla extract. Beat until well combined.
- Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
- Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
- Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
- Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
- Carefully place the cut out cookies onto prepared cookie sheets.
- If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
- Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
- For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.
Nutrition Facts : Calories 2063.2, Fat 65.8, SaturatedFat 40.5, Cholesterol 230.4, Sodium 214.6, Carbohydrate 359.3, Fiber 3.4, Sugar 230.4, Protein 17
WORLD'S BEST SUGAR COOKIES
I am so particular about my sugar cookies. Anyway, after trying many different recipes, I have to say I like this one. It was from the Los Angeles Times "My Best Recipe". I have used this recipe for many years now. Please try it out and tell me what you think. These are crispy not the soft kind. The yield is estimated since it depends on how large your cookies are.
Provided by YungB
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.
- Beat in eggs until smooth.
- Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.
- Chill for easy handling.
- Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.
- Bake at 350 degrees 10 to 12 minutes.
- Make about 4 dozen.
Nutrition Facts : Calories 150.9, Fat 8.7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 87.6, Carbohydrate 16.7, Fiber 0.3, Sugar 6.7, Protein 1.6
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