Beary Sugar Cookies Recipes

BEARY SWEET SUGAR COOKIES(BUILD A BEAR WORKSHOP) RECIPE - (4.4/5)

Steps:

• PREHEAT OVEN TO 375 DEGREES IN A SMALL BOWL, STIR FLOUR, BAKING POWDER, AND SALT; SET ASIDE IN A LARGE MIXING BOWL BEAT SUGAR AND BUTTER UNTIL CREAMY. ADD EGGS, VANILLA EXTRACT AND BEAT WELL. THEN SLOWLY MIX IN FLOUR MIXTURE UNTIL WELL BLENDED. DIVIDE DOUGH IN 4 PORTIONS, COVER AND CHILL FOR 1-2 HOURS. ON A LIGHTLY FLOURED SURFACE ROLL ONE PORTION OF DOUGH, AT A TIME TO 1/8 INCH THICKNESS. DIP COOKIE CUTTER IN FLOUR AND CUT COOKIES PLACE COOKIES ONE INCH APART ON UNGREASED COOKIE SHEET. LIgHTLY SPRINKLE SUGAR BEFORE BAKING IF NOT FROSTING COOKIES AFTER BAKING. BAKE FOR 7 TO 9 MINUTES OR UNTIL LIGHT BROWN. COOL COOKIES ON WIRE RACKS STORE IN AN AIRTIGHT CONTAINER IN COOL PLACE.

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.

BEARY SUGAR COOKIES

Steps:

• In a medium bowl, beat sugar and butter until smooth. Stir in egg, milk, vanilla and almond extract until well blended. Stir in flour and salt until well blended. Cover and chill dough at least 1 hour.Lightly brush inside of decorative mold with vegetable oil. Sprinkle with flour, shaking out excess.Preheat oven to 375°. Using 1/2 cup chilled dough at a time, press firmly and evenly into mold. Keep unused dough in refrigerator. Use tip of a knife to loosen dough and carefully tap edges of mold on baking sheet until dough releases and falls out. Re-flour mold and repeat.Bake for 12 to 14 minutes or until edges are golden. Cool on baking sheet for 2 minutes. Carefully remove cookies and cool completely on wire racks.Variations: For brown bears, stir in 1 tablespoon unsweetened cocoa powder with flour. For speckled bears, stir in 1 teaspoon ground cinnamon with flour.Note: Keep dough well chilled and work quickly when pressing dough into mold.Hang this decorative cookie mold on your wall, or..... make and chill a refrigerator dough (see recipe below). oil and flour the mold3. press 1/2 cup of chilled dough into the mold4. use tip of knife to loosen dough and tap onto baking sheet5. re-flour mold and repeat6. bake as directed in recipe