THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
BEST-EVER SUGAR COOKIES
What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
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, baking soda and nutmeg; gradually add to creamed mixture. 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 floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
BON BON CHRISTMAS COOKIES
Cute 'Cherries in a Blanket' cookies. This recipe goes back at least three generations. My grandma made them, my mom made them, now I make them!
Provided by Chan
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
- Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!
Nutrition Facts : Calories 151.2 calories, Carbohydrate 22.7 g, Cholesterol 5.1 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 14.3 mg, Sugar 7.7 g
BONNIE'S BEST SUGAR COOKIES
My sister's amazing recipe. The cookies are crunchchewy. Frosted with Royal Icing they are utter perfection.
Provided by Bess Ebee
Categories Dessert
Time 38m
Yield 24 Cookies, 6 serving(s)
Number Of Ingredients 7
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. Make sure butter isnt melted! Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. My photo shows cookies scooped with a #40 food scoop. larger cookies need to have you squish them with a glass or cup so they are about halfway flattened.
- 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.
Nutrition Facts : Calories 687.4, Fat 32, SaturatedFat 19.8, Cholesterol 112.3, Sodium 523.7, Carbohydrate 94, Fiber 1.6, Sugar 50.2, Protein 7.3
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- In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
- Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting.
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