THE ULTIMATE SUGAR COOKIES
Coat with red and/or green sugar for the holidays, these cookies make a wonderful addition to your holiday cookie tray! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 18m
Yield 40-45 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- Prepare an ungreased cookie sheet.
- In a small bowl stir together flour, baking soda and baking powder.
- In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
- Add in egg, vanilla and almond extract; beat until well combined.
- Add in the creamed ingredients into the flour mixture; blend well.
- Roll rounded teaspoonfuls of the dough into small balls.
- Place the balls onto an ungreased cookie/baking sheet.
- Bake for 8-10 minutes or until golden.
- Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.
ULTIMATE SUGAR COOKIES
The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
Provided by Sally
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 9
Steps:
- Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
- Refrigerate dough 1 hour.
- Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
- Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 12.6 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 49.1 mg, Sugar 5.7 g
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F.
- Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
THE ULTIMATE SUGAR COOKIES
This recipe is from high school home economics. We used to sell these cookies frosted for Valentine's Day. It makes a darn good cookie. Feel free to use butter or margarine in place of shortening.
Provided by AmyZoe
Categories Dessert
Time 1h9m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- Combine sugar and shortening in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add eggs, syrup, and vanilla and beat well.
- Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
- Mix until well blended.
- Divide dough into quarters.
- Refrigerate 1 hour.
- Keep refrigerated until ready to roll.
- Spread 1 tablespoon of flour on large sheet of waxed paper.
- Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
- Roll dough into 1/4 inch thickness.
- Cut out with floured cutter.
- Transfer to ungreased baking sheet, 2 inches apart.
- Sprinkle with decors or leave plain to frost when cooled.
- Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
- Cool 2 minutes on baking sheet.
- Remove to counter, cool, and frost if desired.
Nutrition Facts : Calories 457.2, Fat 21.9, SaturatedFat 5.5, Cholesterol 42.3, Sodium 226.6, Carbohydrate 60.5, Fiber 1, Sugar 27.6, Protein 5.1
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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