Anytime Sugar Cookies Recipes

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.

BASIC SUGAR COOKIES

Steps:

• Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
• Bake until golden brown at the edges, 12 to 14 minutes.
• Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

ANYTIME SUGAR COOKIES

Steps:

• Preheat oven to 350°F (175°C). Combine flour, baking soda, cream of tartar and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine, 1/2 cup (125 mL) granulated sugar and confectioners' sugar in large bowl with electric mixer until light and fluffy. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended.
• Shape dough into 1-inch (2.5-cm) balls, then roll in remaining 1/4 cup (50mL) granulated sugar; arrange on ungreased baking sheets, 2 inches (5 cm) apart. Flatten each with the bottom of a glass.
• Bake 10 minutes or until edges are slightly golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
• Nutrition information and more baking ideas are available at becel.ca.

ANYTIME SUGAR COOKIES

Steps:

• 1. Preheat oven to 375 degrees F. Line baking sheets with kitchen parchmennt paper or grease lightly with cooking spray.
• 2. In medium bowl, mix together flour, soda, and cream of tartar.
• 3. In a large bowl, beat butter substitute, applesauce, and sugar substitute until completely blended and mixture is creamy. Add egg whites and vanilla; beat well. Stir in dry ingredients until well blended.
• 4. Drop dough, using a cookie scoop or level measuring tablespoonfuls, on prepared baking sheets. Flatten each ball to 3/8 inch thickness, using a cookie stamp or the bottom of a pretty glass dipped in granulated sugar substitute.
• 5. Bake in oven for 10 to 12 minutes or until lightly golden browned around the edges. Do not overbake. Sprinkle lightly with powdered sugar substitute.
• 6. Transfer cookies to wire racks to cool.

SUGAR COOKIES

Steps:

• In a large bowl, whisk together flour, baking powder and salt.
• In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.
• Add dry ingredients all at once, and mix on low speed just until incorporated.
• Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.
• Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about 1/8 inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.
• Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting, glitter, food-grade luster dust or whatever you'd like. Don't forget the sprinkles.