Best Loved Melt In Your Mouth Sugar Cookies Recipes

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• In a medium mixing bowl, whisk flour, salt, cream of tartar and baking soda together. Set aside.
• In a large mixing bowl, combine butter, oil, sugars and vanilla until smooth. Blend in eggs.
• Gradually fold dry mixture into wet mixture until just combined.
• Cover and refrigerate dough 1+ hours.
• Preheat oven to 350 degrees.
• Roll dough into large golf ball sized balls using a tablespoon or medium cookie scoop. (6/cookie sheet)
• Bake 9-10 minutes until cookies appear set and are slightly golden brown around the edges.
• Allow to cool 1 minute on cookie sheet and transfer to a wire cooling rack. Allow to cool completely before icing.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• In a large mixing bowl, combine both sugars, butter, and oil. mix until nice and fluffy.
• Then add the eggs, cream of tartar, flour, salt, baking soda, and the vanilla. Mix everything together well.
• Chill for about 3 hours. (Can make and chill overnight).
• Roll the dough into 1-2" balls, roll the dough balls in sugar and place a couple of inches apart onto a baking sheet.
• Bake at 375 degrees for 10-12 minutes.

MELT-IN-YOUR-MOUTH SUGAR COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Cream butter and shortening with the sugars.
• Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
• Gradually add the flour until well blended.
• Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
• Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
• If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.

BEST LOVED (MELT IN YOUR MOUTH) SUGAR COOKIES

Steps:

• In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, baking soda, cream of tartar and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg yolks and vanilla until combined.
• Beat in as much flour as you can.
• Stir in remaining flour.
• Shape dough into 1" balls.
• Place 2" apart on an ungreased cookie sheet.
• Bake in a 300 degree oven about 15 minutes or until sides are set (do not let edges brown).
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack and let cool.
• Enjoy.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Preheat oven to 350.
• On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
• Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.