White Sugar Cookies Food

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
• Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
• In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
• Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

MATCHA-WHITE CHOCOLATE SUGAR COOKIES

Steps:

• Whisk 1/2 cup granulated sugar and 1/2 teaspoons matcha in a small bowl; set aside.
• Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl. Using an electric mixer on mediumhigh speed, beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.
• Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.
• Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.
• Preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1" apart. (Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)
• Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8-10 minutes.
• Immediately-but gently-toss cookies in reserved matcha sugar and place on wire racks; let cool.

BASIC SUGAR COOKIES

Steps:

• Preheat oven to 180° C. Grease and line two cookie sheets.
• In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
• Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

BEST SOFT AND CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder 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 happen 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 and mix until the dough is well combined. It will be thick and shouldn't be sticky. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
• Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

WHITE SUGAR COOKIES

Steps:

• Cream together shortening, sugar and eggs.
• Sift together salt, flour, cream of tartar, baking soda and nutmeg.
• Blend together milk, vanilla and lemon,.
• Alternately blend into the creamed mixture the dry ingredients with the milk mixture ending with the milk mixture. Add the walnuts.
• Drop by teaspoonful onto greased cookie sheet.
• Bake at 400F 8-10 minutes or until browned.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

MENNONITE SOFT WHITE COOKIES

Steps:

• Cream shortening and sugar together.
• Add eggs and vanilla, beat well.
• Mix flour, baking powder, baking soda, and salt in a separate bowl.
• Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
• Cover and chill in the fridge for about 1 hour.
• Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
• Bake at 375 degrees F. for 9 minute.
• Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
• When cookies are cool, ice with icing.
• Sprinkle coconut on tops as desired.

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
• In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
• Add in the egg, vanilla extract, and almond extract; beat until combined.
• Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
• Roll dough into 1" balls, and roll in sugar.
• Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.
• Allow to cool.
• Enjoy!
• Feel free to frost them or cover them with a glaze, if desired.

WHITE CHOCOLATE SUGAR COOKIES

Steps:

• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze.
• Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.

BROWN SUGAR COOKIES

Steps:

• • Preheat the oven to 375°F.
• • Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
• • Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.