MARY'S SUGAR COOKIES
A buttery sugar cookie with a bit of crispiness.
Provided by Mimi
Categories Cutout Cookies Rolled Cookies
Number Of Ingredients 10
Steps:
- Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes with cookie cutters. If desired, sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges. When cool, decorate with frosting or icing, as desired. Yield depends on the size of your cookies cutters.
Nutrition Facts :
AUNT MARY'S OLD FASHIONED SUGAR COOKIES
A classic recipe made even better with stoneground flour. Recipe can be halved or quartered.
Provided by Bridget Oland
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
- In another bowl sift together the flour, baking soda, cream of tartar and salt.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
- Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
- Cool and paint with tinted icing and decorative sprinkles.
Nutrition Facts :
AUNT ANNIE'S SUGAR COOKIES
A wonderful vegan sugar cookie. I borrowed this recipe, but can't remember where I got it from. This is the title it came with, though, so thank you to the originator! I originally found it while looking for a recipe for Christmas cut out cookies. This one works great! I have altered it ever so slightly. I like to roll them thin (but not too thin). They get eaten very quickly, especially warm out of the oven. By the way, I'm fully guessing at the yield. It depends on what size cutters you use, and how thin you roll them out. Enjoy!
Provided by TheCookinMom
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Mix flour, baking powder, baking soda, salt and nutmeg together.
- In a large bowl, fully cream margarine and sugar together.
- Add soured milk alternately with the dry ingredients to the creamed mixture.
- Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
- Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
- I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
- Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
- Bake in a 350°F oven for 7-9 minutes. Do not brown!
- Enjoy!
Nutrition Facts : Calories 68.3, Fat 0.2, Sodium 48.2, Carbohydrate 15.5, Fiber 0.3, Sugar 7.3, Protein 1.2
ANNE'S BASIC SUGAR COOKIES
A quick sugar cookie recipe is a lifesaver during the holidays... or on any day. And this method is so simple, I'm a little embarrassed to call it a recipe. It's what you do with it that counts. Roll and cut into your favorite shapes. Or roll balls in coarse sugar before baking. Form the dough into a log, then slice and bake. Turn them into snickerdoodles by adding cinnamon to the sugar. Or give these cookies a completely new look by folding in sprinkles before baking. The possibilities are limitless! Store, lightly covered, at room temperature, for 1 week.
Provided by Anne Byrn
Categories Sugar Cookies
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
- Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
- Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
- Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 21.2 g, Cholesterol 23.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 185.8 mg, Sugar 11.8 g
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